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Texas cowboy soup

Looking for a hardy soup everyone will love? Look no further than this on-the-range classic beloved by frontiersman and freezin’ femmes alike. It’s got a little bit of everything in it (plus bacon. How can you not love that?). Serve alongside hunks of homemade cornbread and you’ve got a spread worth drooling over. Yum!




Serves 8 to 10

6 slices bacon, chopped

1 1⁄2 lbs lean ground beef

4 cloves garlic, chopped

1 onion, chopped

2 tbsp chili powder

1 tsp ground cumin

1⁄2 tsp salt    

1⁄4 tsp freshly ground black pepper        

2 baking potatoes, peeled and diced     

2 cans (14 to 19 oz) pinto beans, drained and rinsed

1 can (14 oz) diced tomatoes, drained

1 can (14 oz) diced tomatoes with green chile peppers, with juice

4 cups beef stock   

1 can (14 oz) corn kernels, drained



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 of frozen corn kernels. Thaw and drain before adding to soup.




1. 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.


2. 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.


3. Ladle into heated bowls and garnish with croutons.


Excerpted from 300 Sensational Soups by Carla Snyder and Meredith Deeds © 2012 Robert Rose Inc. All rights reserved: May not be reprinted without publisher permission.

BY GL ON 11/24/2012 12:00:00 AM

POSTED IN , , , ,

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