Cowboy Soup
Now this recipe is incredibly versatile considering you'll put anything in it, except for us Cowboy Soup takes the classic Southwestern flavor and ensures the filling. to the brim with ingredients which will keep you full and keep you full long after you allow the table. Oh, and did we mention it's super cheesy? Yes, that's also a crucial part! Let's draw it for you; This soup is crammed with hamburger , cheese, shallots, potatoes, bell peppers, corn, black beans and green peppers. Yum. Also, we would like it to be thick and creamy, so we make it a roux-based soup, ensuring it's thick and has the dreamy consistency we would like .
INGREDIENT
1 pound lean hamburger
1 pkg. (16 oz) velveeta, diced
1 cup sharp cheddar , grated
1 onion, finely chopped
4 small potatoes, chopped
1 red bell pepper, seeded and diced
1 can (13.25 oz) whole corn kernels, rinse and drain
1 can (13.25 oz) black beans, rinse and drain
1 can (4 ounces) green bell peppers
3 cups low-sodium chicken or beef stock
2 1/2 cups milk
1/4 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon cayenne, optional
chopped bacon, optional
fresh kosher salt and pepper, to taste
INSTRUCTION
1.In a medium-sized saucepan over medium-high heat, melt the butter during a skillet, then beat the flour. Cook the roux for 2-3 minutes, or until golden, then beat with all the milk.
2.Season with salt and pepper, remove from heat and let cool until able to serve.
3.Preheat an outsized saucepan or Dutch oven over medium-high heat and cook the bottom beef, mashing during cooking, until golden brown. Season with salt, pepper and garlic powder, then transfer the meat to a separate plate and drain about 2 tablespoons of fat.
4.Add the onions, potatoes, and peppers to the casserole pan and cook for 10 to 12 minutes, or until the vegetables are tender and tender with a fork.
5.Season with salt and pepper, cumin and germander speedwell chilies, then add the corn, black beans and green peppers.
6.Return the meat to the pan and add the chicken or beef broth . Bring the mixture to a boil, then reduce heat and simmer for quarter-hour .
7.Add the chilled roux mixture, then add the cube velveeta. Cover again and cook for an additional quarter-hour , or until the cheese is melted and therefore the soup is thick and smooth.
8.Serve hot, garnished with cheese and chopped bacon. Enjoy!
