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 , 14.5 ounce
- 1 , 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
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
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.
Nutrition Facts
Per serving
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