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
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
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
Excerpted from 300 Sensational
Soups by Carla Snyder and Meredith Deeds © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not
be reprinted without publisher permission.
BY GL ON 11/24/2012 12:00:00 AM
POSTED IN vegetable, dinner, healthy recipes, fall recipes, soup