• T.O.H. Daily Recipe - 325

    From Dave Drum@1:2320/105 to All on Sat Jan 6 14:42:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cowboy Soup
    Categories: Beef, Vegetabbles, Beans, Potatoes, Chilies
    Yield: 10 servings

    2 lb Ground beef
    2 md Onions; chopped
    2 cl Garlic; minced
    4 c Beef broth
    30 oz (2 cans) Ranch Style beans;
    - undrained
    20 oz (2 cans) diced tomatoes;
    - drained
    2 lg Potatoes; peeled, chopped
    20 oz (2 cans) Ro*Tel diced
    - tomatoes w/green chilies;
    - undrained
    2 c Frozen corn
    15 oz Can mixed vegetables;
    - drained
    1 tb Chilli spice mix
    1 ts Ground cumin
    1/2 ts Salt
    1/4 ts Pepper

    This soup only requires two steps to make! Easy, right?
    Get started by heating a Dutch oven over medium heat.
    Add the ground beef and chopped onions, breaking the
    meat into crumbles as it cooks. When the meat is no
    longer pink, add the garlic and cook for another minute.
    Drain any excess grease.

    At this point, you can pour in the remaining ingredients
    and give the pot a stir. We recommend draining the
    canned tomatoes to get rid of the tomato juice.
    Otherwise, the soup will get a chili vibe that takes
    away from the other flavors. YourCOll want to keep the
    juices in the beans and green chilies, though, so the
    dish has enough liquid. If you accidentally drained
    them, no worries; just add extra broth or water.

    Bring the soup to a boil before reducing the heat to a
    simmer. Cover the pot with a lid and cook until the
    potatoes are tender when pierced with a fork, about 10
    to 15 minutes. Serve the soup along with cowboy lasagna.

    Lindsay D. Mattison

    Makes: 3 3/4 quarts, 10 servings

    RECIPE FROM: https://www.tasteofhome.com

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