Instructions
Step 1: In a large soup pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
Step 2: Add the diced onion and garlic to the pot and cook for 2–3 minutes until softened and fragrant.
Step 3: Stir in the diced tomatoes (with juice), corn, green beans, diced potatoes, and tomato sauce.
Step 4: Pour in the beef broth and add the chili powder, smoked paprika, oregano, salt, and pepper. Stir well to combine.
Step 5: Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes, stirring occasionally.
Step 6: Taste and adjust seasoning if needed. Serve hot with cornbread or crusty bread for a full cowboy-style meal.
Storage Information
Allow the soup to cool completely before storing. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Reheat on the stovetop or in the microwave until heated through.
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