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Southwest beef 'n' bean soup
Southwest beef 'n' bean soup

Before you jump to Southwest beef 'n' bean soup recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.

Just about any article you read about bettering your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. Occasionally, though, the last thing you need is to have to make meals from scratch. Sometimes all you want is to go to the drive through and get home quickly. There is zero reason that you simply shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the popular fast food restaurants on the market are trying to “healthy up” their choices. Here is how to eat healthy and balanced when you reach the drive through.

Choose the drive through based on if it has more healthy options available. Arby’s as an example, is void of burgers. Instead, your selections consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, not surprisingly, is known for its square burgers, even so the menu there has a considerable amount of healthy choices like salad, potatoes and chili. Not every little thing is McDonalds featuring its deep fried chicken parts and other terribly unhealthy items.

Logic states that that one the simplest way to stay healthy and balanced is to bypass the drive through and never eat fast food. While this is usually recommended all you need to do is make a number of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you require most is just to have another person do the cooking. When you select healthful menu items, you do not have to feel bad about visiting the drive through.

We hope you got insight from reading it, now let’s go back to southwest beef 'n' bean soup recipe. You can have southwest beef 'n' bean soup using 20 ingredients and 13 steps. Here is how you do it.

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

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