Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes and green chilies, undrained
- 4 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheddar cheese and sour cream for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the diced tomatoes, kidney beans, corn, diced tomatoes and green chilies, beef broth, chili powder, cumin, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender and the flavors have melded together.
5. Serve the soup hot, garnished with shredded cheddar cheese and a dollop of sour cream.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the ground beef
- Simmer for cooking the soup
Serving size:
- This recipe makes 6-8 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 25g
- Protein: 22g
Substitutions for ingredients:
- Ground turkey can be substituted for the ground beef
- Black beans can be substituted for the kidney beans
- Frozen corn can be substituted for the canned corn
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra heartiness
- Use different types of beans, such as pinto or black beans
- Add a can of green beans or peas for extra vegetables
Tips and tricks:
- For a spicier soup, add more chili powder or diced jalapenos
- Make a double batch and freeze the leftovers for an easy meal later on
- Top the soup with crushed tortilla chips for added crunch
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup in a pot on the stove over medium heat until heated through
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and shredded cheddar cheese on top
Garnishes:
- Shredded cheddar cheese and sour cream
Pairings:
- Serve the soup with a side salad or crusty bread
Suggested side dishes:
- Side salad
- Crusty bread
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat
Food history:
- Cowboy Hamburger Soup is a hearty and comforting soup that is popular in the American Southwest. It is often made with ingredients that were readily available to cowboys on the trail, such as canned beans and tomatoes.
Flavor profiles:
- This soup is savory and slightly spicy, with a rich tomato-based broth and tender chunks of ground beef and vegetables.
Serving suggestions:
- Serve the soup hot with a side salad or crusty bread for a satisfying and filling meal.
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Taste: Savory, Tangy, Hearty, Meaty, Comforting