Vegetable Beef Soup
- Yield 4 to 6 servings
"I love homemade soups during the winter season, and am always willing to experiment with what I have on hand. Thus, this spicy, delicious soup is the result. Add a pan of cornbread and a pitcher of iced tea and you have a hearty, easy-to-prepare meal fit for any king--or Texan!"
- 1/2 pound ground chuck, browned and drained
- 1 cup sliced carrots
- 1 large onion, sliced
- 4 stalks celery, sliced
- 1 (10-ounce) can Ro*Tel, with green chilies
- 1 (15-ounce) can ranch-style beans or pinto beans
- 3 to 4 cups water
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 (15 1/4-ounce) can corn
- Add the cooked beef, carrots, onion, and celery to a 6-quart pot. Stir in the Ro*Tel, beans, water, chili powder, salt, and pepper. Simmer over low heat until all of the vegetables are tender, about 1 hour. Add the corn, and cook an additional 10 minutes. Adjust the seasonings to taste.
Tips From Our Test Kitchen:
The Southwest flavors in this soup are enhanced with a tablespoon of ground cumin. Chopped fresh cilantro makes a nice garnish. It’s a full meal when served with cornbread.
Recipe by M.J. Allen, Mt. Enterprise, Texas