Easy Way Make Recipe Southwest beef 'n' bean soup that is Really Delicious, So Delicious}

Easy Way Make Recipe Southwest beef 'n' bean soup that is Really Delicious, So Delicious}

  • Charlotte Bailey
  • Charlotte Bailey
  • Apr 29, 2022

You are looking for a southwest beef 'n' bean soup recipe that is unique? How to prepare it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious southwest beef 'n' bean soup should has aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of southwest beef 'n' bean soup, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare southwest beef 'n' bean soup delicious as long as you know the trick and how to make this dish able be serving special.

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

Add the water, broth, barley, all of the beans, chili powder, cumin and oregano. Bring just to a lively simmer over high heat, then reduce. Season roast cubes with salt and pepper. Heat oil in a heavy bottom pot over medium high heat.

How 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!
  14. Done and ready to serve!

Sear cubes in two or three batches to brown at least two sides; remove cubes from pan. In a large pot, brown the ground beef; stir to crumble the ground beef; drain. Add in water and remaining ingredients. Don't add salt to the soup until the end because the canned tomatoes, beans and beef broth all contain salt already. When the southwestern steak soup is done, taste it and add salt if needed.

how is this? Easy isn’t it? That’s the make southwest beef 'n' bean soup that you do at home. Hope it’s useful and good luck!