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Southwest beef 'n' bean soup
Southwest beef 'n' bean soup

Before you jump to Southwest beef 'n' bean soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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All in all, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to southwest beef 'n' bean soup recipe. You can have southwest beef 'n' bean soup using 20 ingredients and 13 steps. Here is how you do that.

The ingredients needed to cook Southwest beef 'n' bean soup:
  1. Prepare olive oil
  2. Use medium yellow onion, chopped
  3. Use garlic, minced
  4. Provide celery, diced
  5. Provide carrots, shredded or diced
  6. You need ground beef
  7. Prepare Worcestershire sauce
  8. You need dark red kidney beans, drained (15 oz can)
  9. Provide pinto beans, drained (29 oz can)
  10. You need diced tomatoes, undrained (15 oz can)
  11. Get small potatoes, peeled and diced
  12. Prepare frozen vegetables - country trio - carrots, green beans, and corn
  13. Provide beef stock
  14. You need salt
  15. You need ground black pepper
  16. You need bay leaf
  17. Use chili powder - use more for spicier soup
  18. Take ground cumin - adjust to taste
  19. You need tortilla chips (optional)
  20. Get shredded cheddar jack cheese (optional)
Instructions to make Southwest beef 'n' bean soup:
  1. Heat olive oil in a skillet over medium heat.
  2. When oil is hot (surface looks shimmery), add onion, celery, and carrots. Season with salt. Some liquid will cook out of the celery; this is normal. Cook vegetables, stirring occasionally with a spatula, until the onion begins to turn translucent and the liquid has cooked off.
  3. Add the garlic and continue cooking until the garlic begins to brown. Remove skillet from heat. Transfer vegetables to a large soup pot.
  4. Break up ground beef into skillet. Season with salt, black pepper, and Worcestershire sauce. Return to heat.
  5. Scramble ground beef over medium high heat until browned.
  6. Transfer ground beef to a large plate or bowl lined with paper towels to remove excess grease. Pat top with a paper towel. Then transfer ground beef to soup pot with onion mixture.
  7. Add both cans of beans (drained), tomatoes (undrained), potatoes, and frozen vegetables to soup pot.
  8. Add beef stock to soup pot. (You can also substitute water and beef bullion for stock. Use 1 cube bullion per quart of water.) Add bay leaves and Worcestershire sauce.
  9. Bring soup to a boil over high heat, then turn heat down so that soup simmers but doesn't boil.
  10. While soup is simmering, add chili powder and cumin. Adjust seasoning (salt, chili powder, cumin, etc.) to taste. You might need more salt than you think because the potatoes absorb quite a bit while they cook.
  11. Let the soup simmer until the potatoes are tender and just starting to break down. (You can tell they are breaking down when the edges start to look rounded-off instead of sharp.) If you need to add water while the soup cooks, heat water to boiling in the microwave first and carefully add to the soup pot.
  12. Remove bay leaves before serving.
  13. If desired, crumble a handful of tortilla chips in the bottom of a soup bowl and ladel soup over them. Top with shredded cheese. Enjoy!

It was this Beef and Bean Sprout Soup. My mother was simmering a big pot of soup on the stove for us. Place beef slices in a mixing bowl, add Korean soy sauce for soup, black pepper, sesame oil, and minced garlic. With your lovely hand, toss and squeeze the beef to incorporate with seasonings. Open Spicy Southwest Bean Soup Gift Jar.

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