Texas Cowboy Soup
When you’re cooking out of a chuckwagon, necessity is the mother of invention, especially when you’re feeding armed, hungry cowhands. Many a meal has been made of beef, beans and whatever else was available, and a soup similar to this was surely on the menu for many nights around the campfire.
If you can’t find canned tomatoes with green chiles, just use canned diced tomatoes and add a small can of chopped green chiles. Instead of canned corn, you can use 3 cups (750 mL) frozen corn kernels. Thaw and drain before adding to soup.
Serves8 to 10
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturegarlicky, hot & spicy, meaty, savory, spiced
Type of Dishhot soup
- 6 slices bacon, chopped
- 1½ lbs (750 g) lean ground beef
- 4 cloves garlic, chopped
- 1 onion, chopped
- 2 tbsp (25 mL) chili powder
- 1 tsp (5 mL) ground cumin
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- 2 baking potatoes, peeled and diced
- 2 cans (each 14 to 19 oz/398 to 540 mL) pinto beans, drained and rinsed
- 1 can (14 oz/398 mL) diced tomatoes, drained
- 1 can (14 oz/398 mL) diced tomatoes with green chile peppers, with juice
- 4 cups (1 L) beef stock
- 1 can (14 oz/398 mL) corn kernels, drained
- Cornbread Croutons
In a large pot, sauté bacon over medium heat until starting to brown. Add ground beef and sauté, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Add garlic, onion, chili powder, cumin, salt and pepper; sauté until onion starts to soften, about 3 minutes.
Add potatoes, beans, both cans of tomatoes and stock; bring to a boil. Reduce heat and simmer until potatoes are just tender, about 20 minutes. Add corn and simmer for 10 minutes.
Ladle into heated bowls and garnish with croutons.
2008 Carla Snyder and Meredith Deeds