This chuckwagon soup is an easy ground beef soup made with tomatoes, beans, and chopped vegetables. Some chile powder and peppers help flavor the soup and give it Southwest flavor.
Use pinto beans, great northern, or small red beans in the soup. Black beans would be good as well.
Serve this soup for lunch or dinner with fresh baked cornbread or biscuits.
- 2 slices bacon, diced
- 2 pounds extra-lean ground beef
- 1 large onion, chopped
- 1 cup chopped celery
- 2 cloves garlic, minced
- 3 medium carrots, thinly sliced
- 2 cups beef broth
- 2 cans (14.5 ounces each) diced tomatoes in juice
- 1 can (4 ounces) chopped mild green chile peppers
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground chipotle pepper or a dash of cayenne pepper
- Freshly ground black pepper to taste
- 2 cans (15 ounces each) beans (pinto, great northern, small red, or mixture), drained
- In a Dutch oven or stockpot over medium heat, cook the bacon until crisp. Remove the bacon to paper towels to drain.
- Add the ground beef, onions, and celery to the bacon drippings; cook, stirring, until the beef is no longer pink. Add the garlic and cook for 1 minute longer. Add the carrots, beef broth, tomatoes, peppers, Worcestershire sauce, salt, chili powder, and chipotle or cayenne pepper.
- Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
- Add the drained canned beans. Taste and add pepper and more salt, if necessary.
- Simmer the soup for about 15 minutes longer.
- Serve this soup with biscuits, crusty bread, or cornbread muffins.
- Feel free to add frozen green beans, peas, and/or corn about 7 to 10 minutes before the soup is done.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||6 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||23 g|