Chuckwagon Ground Beef Soup With Beans

chuckwagon soup
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Ratings (4)
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
699 Calories
16g Fat
81g Carbs
60g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 699
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 29%
Cholesterol 103mg 34%
Sodium 384mg 17%
Total Carbohydrate 81g 30%
Dietary Fiber 23g 82%
Protein 60g
Calcium 258mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 2 strips bacon (diced)
  • 2 pounds ground beef (lean)
  • 1 large onion (chopped)
  • 1 cup chopped celery
  • 2 cloves garlic (minced)
  • 3 medium carrots (thinly sliced)
  • 2 cups beef broth
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (4-ounce) can chili peppers (green, mild)
  • 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 (15-ounce) cans beans (pinto, great northern, small red, or mixture)

Steps to Make It

  1. In a Dutch oven or stockpot over medium heat, cook the bacon until crisp. Remove the bacon to paper towels to drain.

  2. 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.

  3. Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.

  4. Drain the canned beans and ad them to the stew. Taste and add pepper and more salt, if necessary.

  5. Simmer the soup for about 15 minutes longer.

  6. Serve this soup with biscuits, crusty bread, or cornbread muffins.

Expert Tips

  • Feel free to add frozen green beans, peas, and/or corn about 7 to 10 minutes before the soup is done.