Cowboy Soup

 

• 2 tablespoons olive oil
• ▢1 small onion, finely diced
• ▢3 carrots, peeled and thinly sliced
• ▢2 celery sticks, thinly sliced
• ▢2 pounds ground beef
• ▢3 cloves garlic, minced
• ▢2 teaspoons cumin
• ▢1 teaspoon chili powder
• ▢1 teaspoon oregano
• ▢1 ½ teaspoons Kosher salt, or to taste
• ▢½ teaspoon ground black pepper, or to taste
• ▢14 ounces canned diced tomatoes, with juice
• ▢14 ounces canned diced tomatoes with green chilies
• ▢14 ounces canned chili beans, with juice
• ▢14 ounces canned corn, drained and rinsed
• ▢14 ounces canned green beans, drained and rinsed
• ▢3 Yukon gold potatoes, peeled and chopped
• ▢4 cups beef broth
• ▢cilantro or parsley, for garnish

• Add 2 tablespoons olive oil to a large stock pot and heat over medium-high heat. Add 1 small onion, 3 carrots, and 2 celery sticks, and cook until tender.
• Add 2 pounds ground beef and cook until no longer pink.
• Next, add 3 cloves garlic, 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon oregano, 1 ½ teaspoons Kosher salt,and ½ teaspoon ground black pepper,. Stir and cook for 1-2 minutes.
• Stir in the 14 ounces canned diced tomatoes, 14 ounces canned diced tomatoes with green chilies, 14 ounces canned chili beans, 14 ounces canned corn, 14 ounces canned green beans, and 3 Yukon gold potatoes, in the pot, then cover with 4 cups beef broth.
• Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes or until the potatoes are tender.
• Garnish with fresh chopped cilantro or parsley, and enjoy!

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