Creamy Cowboy Soup

Name: Creamy Cowboy Soup
Prep time: 20 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 3 slices bacon; 2 tablespoons butter; 2 tablespoons all-purpose flour; u00be cup evaporated milk; 1 tablespoon olive oil; 1 onion, diced; 1 pound ground beef; 1 (10 ounce) can diced tomatoes with green chilies; 1 (15 ounce) can ranch style beans; 1 (15 ounce) can corn; 2 cups beef broth; 2 potatoes, diced; u00be teaspoon granulated garlic; u00bd teaspoon ground cumin; salt and freshly ground black pepper, to taste

By Leslie Blythe Bacon, Beef, Potatoes, Soup Sautéing, Simmering

November 5, 2024

Hearty, rustic soups are the epitome of comfort food. Perfect for chilly days, their rich flavors and satisfying textures can warm you from the inside out. Creamy Cowboy Soup is a prime example, featuring a comforting blend of ground beef, bacon, ranch-style beans, corn, and potatoes, all simmered in a creamy broth.

Prep: 20 mins
Cook: 30 mins
Yields: 8 Servings

Ingredients

3 slices bacon

2 tablespoons butter

2 tablespoons all-purpose flour

¾ cup evaporated milk

1 tablespoon olive oil

1 onion, diced

1 pound ground beef

1 (10 ounce) can diced tomatoes with green chilies

1 (15 ounce) can ranch style beans

1 (15 ounce) can corn

2 cups beef broth

2 potatoes, diced

¾ teaspoon granulated garlic

½ teaspoon ground cumin

salt and freshly ground black pepper, to taste

Directions

1Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels; chop when cool enough to handle.  

2Melt butter in a saucepan over medium heat; whisk in flour. Slowly add evaporated milk, whisking until smooth. Cook until thickened slightly, about 2 minutes; remove from heat.  

3Add oil to a large pot or Dutch oven; cook onions over medium heat until nearly translucent. Add ground beef, and cook and stir, breaking up chunks with a spatula as it cooks, 5 to 7 minutes. Drain any excess fat.  

4Add bacon, diced tomatoes with green chiles, beans, and corn. Pour in beef broth and add the diced potatoes. Stir to combine. Add garlic granules, and cumin. Season with salt and pepper.  

5Bring soup to a boil, then reduce heat to low. Cover; simmer until potatoes are tender; 20 to 30 minutes. Pour evaporated milk mixture into soup; stir to combine. Serve immediately.

Recipe from The Daily Gourmet.

close full screen

00:00

0 Reviews

Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Views: 0