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Southwest Beef 'n' Bean Soup Recipe

Southwest beef 'n' bean soup Recipe
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Category : soup
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Prepare the ingredients before making Southwest beef 'n' bean soup in your home. Then, follow these steps below to serve Southwest beef 'n' bean soup for your family or friends.

Ingredients: Southwest beef 'n' bean soup

  • 2 tbsp olive oil
  • 1 each medium yellow onion, chopped
  • 6 clove garlic, minced
  • 1 cup celery, diced
  • 1/2 cup carrots, shredded or diced
  • 2 lb ground beef
  • 1 tsp Worcestershire sauce
  • 1 can dark red kidney beans, drained (15 oz can)
  • 1 can pinto beans, drained (29 oz can)
  • 1 can diced tomatoes, undrained (15 oz can)
  • 5 small potatoes, peeled and diced
  • 1 packages frozen vegetables - country trio - carrots, green beans, and corn
  • 3 quart beef stock
  • salt
  • ground black pepper
  • 2 bay leaf
  • 3 tbsp chili powder - use more for spicier soup
  • 1/4 tsp ground cumin - adjust to taste
  • tortilla chips (optional)
  • shredded cheddar jack cheese (optional)

How to Make Southwest beef 'n' bean soup

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Southwest beef 'n' bean soup in your home by yourself.

    Step 1
  • Heat olive oil in a skillet over medium heat.
  • Step 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.
  • Step 3
  • Add the garlic and continue cooking until the garlic begins to brown. Remove skillet from heat. Transfer vegetables to a large soup pot.
  • Step 4
  • Break up ground beef into skillet. Season with salt, black pepper, and Worcestershire sauce. Return to heat.
  • Step 5
  • Scramble ground beef over medium high heat until browned.
  • Step 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.
  • Step 7
  • Add both cans of beans (drained), tomatoes (undrained), potatoes, and frozen vegetables to soup pot.
  • Step 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.
  • Step 9
  • Bring soup to a boil over high heat, then turn heat down so that soup simmers but doesn't boil.
  • Step 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.
  • Step 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.
  • Step 12
  • Remove bay leaves before serving.
  • Step 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!
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