Modern Trend

Quick Cowboy Soup

A hearty one-pot ground beef, bean, and vegetable soup ready in about 30 minutes.

INGREDIENTS

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 3 garlic cloves, minced

• 1 pounds ground beef

• 1 diced tomatoes (canned)

• 4 cups beef broth

• 2 cups potatoes, diced

• 1 cups frozen or canned corn

• 1 pinto or ranch-style beans, drained

• 1 teaspoons chili powder

• 1 teaspoons cumin

• 1 teaspoons salt

• 0.5 teaspoons black pepper

STEPS

1. Brown the beef: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 yellow onion, diced and cook 2-3 minutes until soft. Add 3 garlic cloves, minced and cook 1 minute until fragrant. Add 1 pounds ground beef and cook, breaking it apart, until no pink remains. Drain excess fat.

2. Add the rest: Stir in 1 diced tomatoes (canned), 4 cups beef broth, 2 cups potatoes, diced, 1 cups frozen or canned corn, 1 pinto or ranch-style beans, drained, 1 teaspoons chili powder, 1 teaspoons cumin, 1 teaspoons salt, and 0.5 teaspoons black pepper.

3. Simmer: Bring to a boil, then reduce heat and simmer, uncovered, until the potatoes are tender.

4. Serve: Taste and adjust seasoning, then ladle into bowls and serve hot, with cornbread if you like.