Cowboy Soup
Total Time
1h 12m
22m prep · 50m cook
Servings
4 people
Rating
Difficulty
Medium
23 views

This cowboy soup with beef, lots of vegetables, and a tomato base, is a hearty stick-to-your-ribs kind of meal. Leftovers are even better the next day and it freezes well, too.

Ingredients

  • 1 pound ground beef
  • 1 onion
  • 1 large green bell pepper
  • 4 cups beef broth
  • 1 can Mexican-flavored diced tomatoes , 14.5 ounce
  • 1 can pinto beans , 15.5 ounce
  • 1 15.25 ounce) can corn
  • 1 large baking potato
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 0.5 teaspoons ground cumin
  • salt and freshly ground black pepper to taste

Instructions

  1. 1

    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.

  2. 2

    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.

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Nutrition Facts

Per serving

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