Alamo Beef And Bean Soup Recipes

Steps:

• In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
• Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

Steps:

• In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

Steps:

• In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place beef and remaining ingredients except toppings.
• Cover; cook on Low heat setting 7 to 9 hours. Garnish each serving with toppings.

Steps:

• Preheat oven to 375 degrees.
• In a large skillet over medium high heat, saute the ground beef, onion and bacon for 5 to 10 minutes, or until the meat is browned and the onion is translucent; drain excess fat.
• In a 3 quart casserole dish combine the vinegar mustard ketchup brown sugar green bell pepper kidney beans chili beans pork and beans and the meat mixture.
• Stir together until well blended.
• Bake at 375 degrees for 45 to 50 minutes, remove from oven and top with cheese and crushed corn chips.

Steps:

• Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
• Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
• Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.

Steps:

• Place all ingredients in the crock pot except for the barbecue sauce.
• Cover and cook on Low 10 to 16 hours.
• Before serving, remove short ribs and cut the meat from the bones.
• Return the meat to the crock pot.
• Stir in the barbecue sauce before serving.

Steps:

• Peel your potatoes and cut them into large but stilll bite-size chunks. Place them in a large (8 cup) measuring cup until the 6 cup line is reached. Cover them with cold water and place in the refrigerator to prevent them from turning brown until you are ready for them.
• In a large stock pot, brown your ground beef and drain off the fat. Add in all seasonings and tomato sauce over medium heat - mix well.
• Drain water from potatoes and add into the stock pot along with the beans (you can drain them if you like - I usually don't), and the broths.
• Bring to a boil, reduce heat and simmer, covered for an hour or so, until the potatoes are really tender and all the flavors have melded together.