Cowboy Soup

Soups! Soups! Soups! I cannot get enough soups during the fall and winter. Every single time I make soup I think of my dad who loved soup. He'd eat soup any chance he got. 

This was a pretty good soup. It felt lacking of something to me but I can't pin point what. It's a hearty soup that really does hit all the right notes for me. 

I couldn't find Ranch Style beans at my grocery store so I used pinto beans. I suspect there may be something in the ranch style beans that would have added to the flavor and maybe that's what was missing.

Cowboy Soup

Recipe from Insanely Good Recipes

Serves 6

• 2 pounds ground beef
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 4 cups beef broth
• 2 (15-ounce) cans Ranch Style beans, undrained
• 2 (14-1/2-ounce) cans diced tomatoes, drained
• 2 large potatoes, peeled and chopped
• 2 (10-ounce) cans diced tomatoes with green chilies, undrained
• 2 cups frozen corn
• 1 (15-ounce) can mixed vegetables, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Heat a Dutch oven over medium heat.

Add the ground beef and onions, and stir continuously. Be sure to break the beef into smaller crumbles while cooking it. When the meat browns, add the minced garlic. Cook for 1 minute.

Drain the grease from the Dutch oven. Leave the meat and onions inside.

Add all of the remaining ingredients. Pay special attention to the directions about which cans need to be drained and which don’t. Stir.

Allow the soup to come to a boil. Then, reduce the heat so that it gently simmers. Put the lid on the Dutch oven and allow the soup to simmer for another 10-15 minutes. (The potatoes should be tender enough to cut with a fork.)

Remove from heat and transfer to serving bowls. Enjoy!