Cowboy Soup

Steps

1. 1

   Heat the olive oil in a very large, heavy-bottomed pot over medium-high heat. Add the ground beef to the center of the pot and season to taste; the author uses about 1/2 teaspoon each of salt and pepper. Let the beef sear undisturbed briefly, then crumble it and cook until deeply browned. Remove the beef with a slotted spoon, loosely cover it with foil, and set it aside.

2. 2

   Leave about 2 tablespoons of fat in the pot. Drain off excess fat if necessary; if there is less than 2 tablespoons, add enough olive oil to make approximately 2 tablespoons total. Add the diced onion, carrots, and red bell pepper. Sauté, stirring occasionally, for about 7–10 minutes, until the vegetables are softened and lightly browned.

   Start 10-minute timer
3. 3

   Add the minced garlic, tomato paste, beef bouillon powder, garlic powder, onion powder, cumin, oregano, chili powder, and paprika. Cook, stirring constantly, for about 2–3 minutes, until the mixture is very fragrant and the tomato paste has begun to darken slightly.

   Start 3-minute timer
4. 4

   Sprinkle the flour over the vegetables and seasonings. Stir well and cook for 1 minute, stirring constantly. Add the crushed tomatoes carefully, since they may sputter, and cook for 1 more minute. Gradually pour in the beef broth while stirring constantly and scraping up any browned bits from the bottom of the pot.

   Start 1-minute timer
5. 5

   Add the diced potatoes and bay leaves, then stir well. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15–20 minutes, or until the potatoes are fork-tender. Stir every 4–5 minutes, scraping the bottom so nothing catches, and promptly replace the lid after each stir.

   Start 20-minute timer
6. 6

   When the potatoes are tender and the broth has thickened, return the browned beef to the pot. Add the black-eyed peas, frozen corn, and Worcestershire sauce. Stir just until everything is warmed through. Stir in the red wine vinegar, then taste and adjust the seasonings; the author typically adds another 1/4–1/2 teaspoon salt. For a thicker texture and more flavor, simmer the soup a little longer over low heat before serving.

7. 7

   Remove and discard the bay leaves. Ladle the soup into bowls and top with chopped parsley and freshly shredded Cheddar, if using. Serve with crusty buttered bread for dipping.