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!"

Ingredients

1/2pound ground chuck, browned and drained
1cup sliced carrots
1large onion, sliced
4stalks celery, sliced
1 (10-ounce) can Ro*Tel, with green chilies
1 (15-ounce) can ranch-style beans or pinto beans
3 to 4cups water
1teaspoon chili powder
Salt and pepper, to taste
1 (15 1/4-ounce) can corn

Instructions

  1. 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

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 316 other followers