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.
Prep Time::10 mins
Cook Time::45 mins
Total Time::55 mins
Servings::6
Ingredients
1 pound ground beef
1 onion, chopped
1 large green bell pepper, chopped
4 cups beef broth
1 (14.5 ounce) can Mexican-flavored diced tomatoes, undrained
1 (15.5 ounce) can pinto beans, undrained
1 (15.25 ounce) can corn, drained
1 large baking potato, peeled and cubed
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon ground cumin
salt and freshly ground black pepper to taste
Directions
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.
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.