Vegetable Beef Soup (TX) Recipe

1/2 pound ground chuck, browned and drained
1 cup sliced carrots
1 large onion, sliced
4 stalks celery, sliced
1 (10-ounce) can Ro*Tel, with green chilies
1 (15-ounce) can ranch-style beans or pinto beans
3 to 4 cups water
1 teaspoon chili powder
Salt and pepper, to taste
1 (15 1/4-ounce) can corn

Add the cooked beef, carrots, onion, and celery to a 6-quart pot. Stir in the Ro*Tel, beans, water, chili powder, salt, and pepper. Simmer over low heat until all of the vegetables are tender, about 1 hour. Add the corn, and cook an additional 10 minutes. Adjust the seasonings to taste.

Yield: 4 to 6 servings

Tips From Our Test Kitchen:
The Southwest flavors in this soup are enhanced with a tablespoon of ground cumin. Chopped fresh cilantro makes a nice garnish. It’s a full meal when served with cornbread.