Here’s what you’ll need to make Easy Cowboy Soup – olive oil, lean ground beef, one onion, two clove garlic, celery with tops, 4 – 6 carrots, frozen corn, carton of beef broth, salt, black pepper, 2 cans diced tomatoes, potatoes, 4 ounce can mild green chilies, Worcestershire sauce, chili powder and 2 cans cooked beans (red or pinto work well).
I have eaten various versions of this basic easy cowboy soup through the years and this is by far my favorite. It makes an easy, filling, no-fuss dish for any family meal. It has a robust hearty flavor and so easy to prepare even at the end of a busy day. This soup is very versatile, and you can add just about anything you want to it. Spice it up or spice it down.
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Let me show you how easy it is to prepare. Make sure you have a large stockpot or Dutch oven to cook in. Here’s what you’ll need to make cowboy soup – olive oil, lean ground beef, one onion, two clove garlic, celery with tops, 4 – 6 carrots, frozen corn, carton of beef broth, salt, black pepper, 2 cans diced tomatoes, potatoes, 4 ounce can mild green chilies, Worcestershire sauce, chili powder and 2 cans cooked beans (red or pinto work well). My personal preference for the green chilies is Hatch mild diced green chilies.
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I prefer crushed tortilla chips and chopped green onion for a really fast meal. However, it is great with the cornbread or biscuits as well.
- Nutrition Facts
- Servings: 6 to 8 servings
- Amount per serving
- Calories 699
- % Daily Value*
- Total Fat 16g 20%
- Saturated Fat 6g 29%
- Cholesterol 103mg 34%
- Sodium 384mg 17%
- Total Carbohydrate 91g 30%
- Dietary Fiber 23g 82%
- Protein 60g
- Calcium 258mg 20%
Nutrition information is calculated using an ingredient database and should be considered an estimate.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Read about the theory of cooking here.
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Easy Cowboy Soup
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 large chopped onion
- 2 clove garlic minced
- 1 cup diced celery
- 4 medium sliced carrots
- 1 tsp salt
- ½ tsp black pepper
- 2 lbs lean ground beef
- 2 cup diced potato
- 2 tbsp Worcestershire sauce
- 2 can 15 ounce each – diced tomatoes, undrained
- 32 oz carton beef broth
- ½ Cup frozen corn, thawed
- 1 tsp chili powder
- 2 can 15 ounce each red or pinto beans, drained
- 1 can 4 oz. mild green chili pepper
- Chopped green onion with tops and grated cheese if desired
Instructions
- In a large Dutch oven or stock pot, warm olive oil over medium heat.
- Add in the onion and celery; sauté for 3 minutes.
- Continue to cook until tender.
- Season with the salt, pepper and chili powder.
- Add the ground beef and cook, breaking up into small pieces with a wooden spoon about 5 minutes until cooked through.
- Add garlic and cook another minute or two.
- Add the potato, carrots, beef bouillon, green chilies, Worcestershire sauce, canned tomatoes and beef broth.
- Bring to a boil then reduce heat to a medium – low simmer.
- Cook until potatoes and carrots are tender about 20 – 25 minutes.
- Stir in drained beans, corn and warm through.
- Round up your family and friends; Chow time! Serve it while its good and hot.
- Ladle into bowls and serve with cornbread, crushed tortilla chips or biscuits!
- Top with the green onions and a sprinkle of grated cheddar cheese if desired.
- Makes a great lunch or dinner.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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This recipe was first published at texini.com and republished here as a contributor to foodcuisinehub.com. Thanks to our contributors who become a member of our larger association ‘Creative Community’.
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