TEXAS COWBOY SOUP
6 slices bacon, chopped
1 1/2 pounds lean ground beef
4 cloves garlic, chopped
1 onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 baking potatoes, peeled and diced
2 cans (each 14 to 19 ounces) pinto beans, drained and rinsed
1 can (14 ounces) diced tomatoes, drained
1 can (14 ounces) diced tomatoes with green chile peppers, with juice
4 cups beef stock
1 can (14 ounces) corn kernels, drained
In a large pot, sauté bacon over medium heat until starting to brown. Add ground beef and sauté, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Add garlic, onion, chili powder, cumin, salt and pepper; sauté until onion starts to soften, about 3 minutes.
Add potatoes, beans, both cans of tomatoes and stock; bring to a boil. Reduce heat and simmer until potatoes are just tender, about 20 minutes. Add corn and simmer for 10 minutes.
Ladle into heated bowls and garnish with croutons. Serves 8 to 10.
Notes: If you can’t find canned tomatoes with green chiles, just use canned diced tomatoes and add a small can of chopped green chiles. Instead of canned corn, you can use 3 cups frozen corn kernels. Thaw and drain before adding to soup.