Cowboy Soup

10 standard portions

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Ingredients

• 1 tablespoon olive oil
• 2 pounds ground beef (preferably 90/10)
• 1 medium yellow onion (diced)
• 2 cloves garlic (minced)
• 1 28-ounce can fire roasted diced tomatoes (drained)
• 1 14.5-ounce can Rotel diced tomatoes and green chilies (do not drain)
• 2 15-ounce can ranch beans ( or seasoned pinto beans. do not drain )
• 2 15-ounce cans whole kernel corn (drained, or 3 cups fresh or frozen sweet corn kernels)
• 10 ounce package frozen mixed vegetables
• 4 medium Yukon gold potatoes (peeled and diced)
• 4 cups beef broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• chopped fresh parsley (chopped, for garnish)

Method

1. In a large dutch oven (7-9qt) over medium high heat, heat olive oil, add the ground beef and onion, and cook until the beef is no longer pink and the onion is tender. Drain if needed.
2. Add garlic, and cook for 30 seconds.
3. Next, add diced tomatoes, rotel, ranch beans, corn, mixed vegetables, and potatoes to the pot, then cover with the beef broth.
4. Stir in the chili powder, cumin, sugar, salt, and pepper. Bring to a boil then reduce to a simmer.
5. Simmer, covered, for 20-30 minutes or until the potatoes are tender.
6. Garnish with chopped fresh parsley, and serve with crusty bread.