Recipe: Yummy Southwest beef 'n' bean soup

Recipe: Yummy Southwest beef 'n' bean soup post thumbnail image

Southwest beef 'n' bean soup. Scramble ground beef over medium high heat until browned. Transfer ground beef to a large plate or bowl lined with paper towels to remove excess grease. Pat top with a paper towel.

Southwest beef 'n' bean soup Rich southwest flavors are delicious in this hearty beef, bean and potato soup. Stocking your pantry or storing food for emergencies, our food is perfect for all situations. Ingredients: Dried pinto , re In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper over medium heat until almost tender. You can have Southwest beef 'n' bean soup using 20 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Southwest beef 'n' bean soup

  1. Prepare 2 tbsp of olive oil.
  2. Prepare 1 of medium yellow onion, chopped.
  3. It’s 6 clove of garlic, minced.
  4. You need 1 cup of celery, diced.
  5. Prepare 1/2 cup of carrots, shredded or diced.
  6. You need 2 lb of ground beef.
  7. You need 1 tsp of Worcestershire sauce.
  8. You need 1 can of dark red kidney beans, drained (15 oz can).
  9. Prepare 1 can of pinto beans, drained (29 oz can).
  10. You need 1 can of diced tomatoes, undrained (15 oz can).
  11. It’s 5 of small potatoes, peeled and diced.
  12. Prepare 1 packages of frozen vegetables – country trio – carrots, green beans, and corn.
  13. You need 3 quart of beef stock.
  14. Prepare of salt.
  15. Prepare of ground black pepper.
  16. It’s 2 of bay leaf.
  17. It’s 3 tbsp of chili powder – use more for spicier soup.
  18. It’s 1/4 tsp of ground cumin – adjust to taste.
  19. You need of tortilla chips (optional).
  20. You need of shredded cheddar jack cheese (optional).

Stir in the broth, beans, tomatoes, chilies, corn, chili powder and cumin. So today I am sharing a quick and easy Southwest Beef and Black Bean soup recipe with you. It is so lean it does not require any draining of fat. You can use any kind of Stewed tomatoes, I like the Rotel because of the extra spice and flavor.

Southwest beef 'n' bean soup instructions

  1. Heat olive oil in a skillet over medium heat..
  2. When oil is hot (surface looks shimmery), add onion, celery, and carrots. Season with salt. Some liquid will cook out of the celery; this is normal. Cook vegetables, stirring occasionally with a spatula, until the onion begins to turn translucent and the liquid has cooked off..
  3. Add the garlic and continue cooking until the garlic begins to brown. Remove skillet from heat. Transfer vegetables to a large soup pot..
  4. Break up ground beef into skillet. Season with salt, black pepper, and Worcestershire sauce. Return to heat..
  5. Scramble ground beef over medium high heat until browned..
  6. Transfer ground beef to a large plate or bowl lined with paper towels to remove excess grease. Pat top with a paper towel. Then transfer ground beef to soup pot with onion mixture..
  7. Add both cans of beans (drained), tomatoes (undrained), potatoes, and frozen vegetables to soup pot..
  8. Add beef stock to soup pot. (You can also substitute water and beef bullion for stock. Use 1 cube bullion per quart of water.) Add bay leaves and Worcestershire sauce..
  9. Bring soup to a boil over high heat, then turn heat down so that soup simmers but doesn't boil..
  10. While soup is simmering, add chili powder and cumin. Adjust seasoning (salt, chili powder, cumin, etc.) to taste. You might need more salt than you think because the potatoes absorb quite a bit while they cook..
  11. Let the soup simmer until the potatoes are tender and just starting to break down. (You can tell they are breaking down when the edges start to look rounded-off instead of sharp.) If you need to add water while the soup cooks, heat water to boiling in the microwave first and *carefully* add to the soup pot..
  12. Remove bay leaves before serving..
  13. If desired, crumble a handful of tortilla chips in the bottom of a soup bowl and ladel soup over them. Top with shredded cheese. Enjoy!.

I decided to replace the barley with white beans since they usually add the same kind of creaminess to dishes similar to what barley tends to give this soup. In a skillet over medium heat, cook beef until no longer pink; drain. In a large pot, brown the ground beef; stir to crumble the ground beef; drain. Add in water and remaining ingredients. Place beans, broth, onion and spices in the slow cooker.

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