Cowboy Soup

Ingredients

• 1 lb ground beef
• 1 onion (chopped)
• 1 green bell pepper (large, chopped)
• 4 cup beef broth
• 14.5 oz Mexican-flavored diced tomatoes (undrained)
• 15.5 oz pinto beans (undrained)
• 15.25 oz corn (drained)
• 1 baking potato (large, peeled and cubed)
• 1 tbsp chili powder
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 0.5 tsp ground cumin
• salt and freshly ground black pepper (to taste)

Steps

1. 1

   Heat a large stock pot over medium-high heat.

2. 2

   Add ground beef and chopped onions to the pot.

3. 3

   Cook, breaking up the beef with a spatula, until the onions have softened and the beef is no longer pink, about 5 minutes.

4. 4

   Drain any excess grease from the pot.

5. 5

   Add the green pepper, beef broth, undrained tomatoes, undrained pinto beans, drained corn, cubed potato, chili powder, Worcestershire sauce, paprika, and cumin to the pot.

6. 6

   Bring the mixture to a boil.

7. 7

   Reduce the heat and simmer for 40 minutes.

8. 8

   Season with salt and freshly ground black pepper to taste.

9. 9

   Ladle the soup into bowls and serve.

Notes

Reviewers report that this dish freezes and reheats very well. Leftovers are even better the next day.

Nutrition per serving

• main
• soup
• beef
• one-pot
• hearty
• winter
• fall
• stew