Cowboy Soup
Cowboy soup seems like a little bit of this and that but everything comes together perfectly in a 30 minute soup recipe with amazing flavor.
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Servings: 8 serving
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound russet potatoes, peeled & diced
- 1 can Rotel tomatoes & green chilies, drained & rinsed
- 15 ounce can of corn
- 1 bag frozen mixed vegetables
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 4 cup beef broth
- 2 tablespoon worcestershire sauce
- salt & pepper to taste
Instructions
- Before you start, prep all the ingredients before cooking. Things will move fast.
- In a large pot, brown the ground beef with a little oil. You do not have to season right now. I recommend seasoning at the end after you've added the packets.
- After the ground beef is browned remove from the pan then toss in the diced onion. You'll need to add a little oil with lean ground beef. When the onions become fragrant toss in the minced garlic.
- Now, once the onions are soft and translucent add in the corn, cooked beef, tomatoes, diced potatoes, mixed veggies and the seasoning packets. Mix everything together then add in the beef broth.
- Then, add in the Worcestershire sauce now and cover the pot. Turn the heat down to a simmer and let the cowboy soup cook for 10-12 minutes until the potatoes are cooked.
- Lastly, after the potatoes are done turn off the heat and taste the soup for seasoning. Allow to cool a bit then serve.
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