Texas Cowboy Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| ½ lb. lean ground beef | |
| ½ cup onions | Wash, peel and slice |
| 1 teaspoon minced garlic | Washed, peeled and minced |
| 1 tablespoon chili powder | |
| 1 teaspoon ground cumin | |
| 4 cups reduced sodium beef broth | |
| 1/4 teaspoon ground black pepper | |
| 1 cup potatoes | Washed, peeled and diced. |
| 1 (12 oz. can) pinto beans | Drained and rinsed. |
| 1 cup low sodium diced canned tomatoes | |
| ½ cup frozen sweet corn kernels. | |
| ¼ cup green bell peppers | Washed, trimmed and diced |
| 1/3 cup BBQ sauce | |
| ½ cup low fat Cheddar Cheese | Shredded |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot heat oil to medium high heat. Cook ground beef until browned. | Cook until internal temperature reaches 165°F. |
| 2 | Add onions and bell peppers. Cook until tender. | |
| 3 | Add garlic, chili powder, cumin, beef broth, black pepper, potatoes, pinto beans, tomatoes, corn, and BBQ sauce. Bring to boil and then reduce heat. Simmer about 20 minutes. | |
| 4 | To serve, top with cheddar cheese. |
Posted in Soup Recipes
