Texas Hill Country Cowboy Soup Recipes

Steps:

• 1. Brown meat in skillet or dutch oven with onions, salt, pepper, and garlic.
• 2. Prepare Minestrone Soup Mix according to directions. Add Soup and rest of ingredients to meat in Dutch oven.
• 3. Simmer for 1 hour. ( be careful not to cook too long or pasta will fall apart.)
• 4. Note: I like to cook this in a large crock pot. If using a crock pot, heat Minestrone soup mix to boiling and add to crock pot. Simmer 3-4 hours on low.

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
• Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

Steps:

• In a large pot, saute bacon over medium heat until starting to brown.
• Add ground beef and saute, 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; saute until onion starts to soften, about 3 minutes.
• Add potatoes, beans, both cans of tomatoes and stock; bring to a boil.
• Decrease 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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Toss bell pepper, tomatoes, onion, and 2 tablespoons olive oil in a mixing bowl until vegetables are coated. Spread mixture onto the prepared baking sheet.
• Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
• While vegetables are roasting, heat remaining 2 tablespoons oil in a medium pot over medium-high heat. Add jalapeno and garlic and saute for 2 minutes. Add water and 1 cup corn; bring to a simmer. Reduce heat and simmer for 10 minutes.
• Add avocado to the pot and puree soup with an immersion blender.
• Stir in the remaining corn, black beans, black-eyed peas, roasted vegetables, oregano, cumin, chili powder, salt, cayenne, and black pepper. Cook until heated through, about 5 minutes.
• Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.