HOW TO MAKE CROCKPOT COWBOY SOUP
This straightforward recipe for Cowboy Soup yields a sizable pot of beef and vegetable stew that is thick and satisfying enough to satisfy the appetites of a herd of starving cowboys. In addition to being ready in less than an hour, the preparation is quite simple.
Yet, in order to enjoy this Cowboy Soup Recipe, you do not need to be preparing food for hungry cowboys. Everyone who's hungry loves this soup, no matter who they are!
Instead of preparing the standard chili for the football game, try your hand at making a large pot of cowboy hamburger soup.
Are you planning a get-together with a few close pals at your house? Instead of a complicated lunch consisting of many courses, keep the menu simple and offer cowboy soup.
Cowboy Soup takes around 45 minutes to prepare on the stove. If you think that making cowboy soup in a slow cooker would be easier for you, then make it!!!! It's very delicious! The flavorful soup gets its kick from tomatoes that have been roasted over an open flame, green chiles, and spicy Tex-Mex seasonings. This recipe makes enough soup to satisfy the appetites of ten starving cowboys, so it's perfect for feeding a crowd. You may easily reduce the amount of soup called for in the recipe by half if you don't want as much.
THE INGREDIENTS LIST:
1 Tbsp.Of olive oil.
800 grams.Of ground beef (preferably 90/10).
A medium yellow onion – diced.
2 garlic cloves – minced.
A large can.Of roasted diced tomatoes (drained).
A medium can.Of « Rotel diced tomatoes and green chilies ».
2 cans.Of ranch beans.
2 cans.Of whole-kernel corn.
A 10-oz Pkg.Of frozen mixed vegetables.
4 medium Yukon gold potatoes – diced.
4 Cups.Of beef broth.
2 Tsp.Of chili powder.
1 Tsp.Of ground cumin.
1 Tsp.Of granulated sugar.
½ Tsp.Of salt.
¼ Tsp.Of ground black pepper.
Chopped fresh parsley for garnish.
PREPARATION:
Step 1
Warm the olive oil in a large Dutch oven (7-9 quarts) set over medium-high heat.
Step 2
Add the ground beef and onion, and continue cooking, stirring occasionally, until the meat is no longer pink and the onion is soft. If it is necessary, drain.
Step 3
After adding the garlic, let it heat for thirty seconds. The next step is to cover the contents of the saucepan with beef stock, then add chopped tomatoes, Rotel, ranch beans, corn, mixed veggies, and potatoes.
Step 4
Mix in the chili powder, cumin, sugar, salt, and pepper until everything is well distributed. Bring to a boil, then lower the heat to keep it going. Maintain a low simmer, covered, for twenty to thirty minutes, or until the potatoes have reached the desired tenderness.
Step 5
Serve with crusty bread and garnish with fresh parsley that has been finely chopped.
