Saturday Share Recipe: Cowboy Soup

A cold front came through Thursday dumping rain amidst some awesome lightning and thunder.

The wind continued after the storm moved on. Piles of pine straw and broken twigs still litter most of the yards.

Best of all, the storm left the gift of cooler weather aka soup weather.

Here’s a favorite soup recipe you can make in your slow cooker. It’s hearty and delicious.

This makes a large pot of soup. Refrigerate any leftovers. Soups and stews are always better the second day.

Cowboy Soup

Ingredients

1 pound ground beef, browned & drained

1 medium onion, chopped and sautéed with the ground beef

1 16-ounce can corn, drained

1 16-ounce can of Bush’s Pinto Beans (or your favorite canned beans), drained

1 10-ounce can Rotel tomatoes (use regular tomatoes if you don’t want the heat)

7 cups beef broth OR 7 cups of water + 1 package McCormick Brown Gravy Mix 

1/4 teaspoon cayenne pepper, optional

1 to 1 1/2 tablespoons chili powder, depending on how spicy you want it

2 teaspoons dried oregano

2 teaspoons cumin

1/2 to 1 teaspoon garlic salt

12 tortilla chips, coarsely crushed

2 cups of your favorite pasta

Directions

In a slow cooker, place the sautéed meat and onions and all of the other ingredients and seasonings except the chips and pasta. Stir.

Add the chips and pasta, stir, put the lid on, and simmer on low for 6 to 8 hours (on high for 4 to 5 hours) or until the pasta is fully cooked so check the pasta for doneness an hour before the shortest time indicated.

This robust soup is delicious and has just enough kick to warm your insides. Fabulous served with more corn chips or cornbread.

Garnish with shredded cheddar cheese if desired.

Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves