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OkieRanchWife's Cowhand Soup

This doesn’t freeze well but I doubt there will be any leftovers to freeze. In an emergency situation this great because the liquid comes from the cans.

2 pounds of ground beef or bison
1 medium red or sweet onion, chopped, (can use dried)
3 cloves of minced garlic, (can use dried or powdered)
4 stalks of green onion, chopped, (can use dried)               
3 cans of Mexican style tomatoes (Rotel)
2 14 ounce cans of ranch style beans
2 14 ounce cans of red kidney beans
1 14 ounce cans of whole kernel corn
2 4 ounce cans of chopped green chiles
Sliced jalapeño peppers, to taste.
1 envelope of taco mix
1 envelope of Ranch dressing
Worcestershire sauce (to taste)
A-1 sauce (to taste)
Salt & pepper (to taste)
Extra Cumin if you want
Extra Cayenne Powder if you want

Cooking sequence:
Brown the ground meat in a stockpot. Cook until browned and crumbly.
Add the onion, garlic and taco mix. Stir until well mixed.
Add ranch beans, kidney beans, tomatoes, chiles, corn, jalapeños.
Add the ranch dressing mix, Worcestershire sauce and A-1, salt, pepper and cumin.
Mix well and simmer for 1 hour.

Chef's Notes:

Do not drain any of the canned ingredients. They all go in the pot.

Ladle into soup bowls. You can garnish with shredded Cheddar Cheese if you'd like.

- OkieRanchWife

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This page contains a single entry by Jim Rawles published on February 4, 2013 12:02 AM.

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