Recipe: Perfect Southwest beef 'n' bean soup

Southwest beef 'n' bean soup. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Check Out Soup Recipes on eBay.

Here is how you can achieve it. In slow cooker, mix beef and remaining ingredients except toppings. Scramble ground beef over medium high heat until browned. You can have Southwest beef 'n' bean soup using 20 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Southwest beef 'n' bean soup

1. Prepare of olive oil.
2. It's of medium yellow onion, chopped.
3. Prepare of garlic, minced.
4. It's of celery, diced.
5. Prepare of carrots, shredded or diced.
6. It's of ground beef.
7. Prepare of Worcestershire sauce.
8. Prepare of dark red kidney beans, drained (15 oz can).
9. It's of pinto beans, drained (29 oz can).
10. Prepare of diced tomatoes, undrained (15 oz can).
11. It's of small potatoes, peeled and diced.
12. Prepare of frozen vegetables - country trio - carrots, green beans, and corn.
13. Prepare of beef stock.
14. You need of salt.
15. You need of ground black pepper.
16. You need of bay leaf.
17. You need of chili powder - use more for spicier soup.
18. It's of ground cumin - adjust to taste.
19. You need of tortilla chips (optional).
20. Prepare of shredded cheddar jack cheese (optional).

Transfer ground beef to a large plate or bowl lined with paper towels to remove excess grease. Pat top with a paper towel. Rich southwest flavors are delicious in this hearty beef, bean and potato soup. Stocking your pantry or storing food for emergencies, our food is perfect for all situations.

Southwest beef 'n' bean soup instructions

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!.

Remove beef when tender and shred; return to slow cooker. Serve bowls of soup with a dollop of sour cream and a sprinkle of cheese, if desired. Scramble ground beef over medium high heat until browned. Transfer ground beef to a large plate or bowl lined with paper towels to remove excess grease. Pat top with a paper towel.