Cowboy Soup
Hearty cowboy soup with beef, vegetables, and a tomato base, perfect for leftovers and freezing.
Equipment
- large stock pot
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 large green bell pepper, chopped
- 4 cups beef broth
- 1 14.5 ounce can Mexican-flavored diced tomatoes, undrained
- 1 15.5 ounce can pinto beans, undrained
- 1 15.25 ounce can corn, drained
- 1 large baking potato, peeled and cubed
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- salt and freshly ground black pepper to taste
Instructions
- Heat a large stock pot over medium-high heat. Add ground beef and onions. Cook, breaking up beef with a spatula, until onions have softened and beef is no longer pink, about 5 minutes. Drain excess grease.
- Add green pepper, beef broth, tomatoes, beans, corn, potato, chili powder, Worcestershire sauce, paprika, and cumin. Bring to a boil; reduce heat and simmer for 40 minutes. Season with salt and pepper. Ladle into bowls and serve.
Notes
Leftovers are even better the next day and it freezes well.
Nutrition
Serving: 1bowlCalories: 405kcalCarbohydrates: 39gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 67mgSodium: 1211mgPotassium: 1200mgFiber: 8gSugar: 8gVitamin C: 30mgCalcium: 116mgIron: 5mg
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