Easy Cowboy Soup
Easy Cowboy Soup 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...
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
Calories: 699kcal
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