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Before you jump to Southwest beef 'n' bean soup recipe, you may want to read this short interesting healthy tips about Deciding on Wholesome Fast Food.
Almost each and every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. This is really excellent advice. But sometimes the last thing you want to do is put together a whole meal for yourself and your family. Sometimes just about all you really want is to go to the drive through and get home as quickly as possible. There is simply no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You are capable of doing this because lots of the popular joints are now promoting “healthy” menu alternatives to keep their businesses up. Here’s how you’ll be able to eat healthfully while you are at a fast food place.
Choose a drive through at a restaurant that’s known for catering to people with better palates. Arby’s by way of example, doesn’t serve burgers. Alternatively you can select from roast beef sandwiches, salads, wraps as well as other healthier items. While Wendy’s has served hamburgers for decades, additionally they have a lot of other healthy options like salads, baked potatoes and chili. Not every little thing is McDonalds with its deep fried chicken parts as well as other terribly unfit items.
Common logic tells us that one positive way to get healthy and lose weight is to drop the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good concept but if you make great choices, there is no reason you can’t visit your drive through now and then. Occasionally, permitting someone else cook dinner is just what you require. When you want healthy menu items, you do not have to feel guilty 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. To make southwest beef 'n' bean soup you need 20 ingredients and 13 steps. Here is how you do it.
The ingredients needed to make Southwest beef 'n' bean soup:
- Use 2 tbsp olive oil
- Prepare 1 medium yellow onion, chopped
- Prepare 6 clove garlic, minced
- Prepare 1 cup celery, diced
- Use 1/2 cup carrots, shredded or diced
- Provide 2 lb ground beef
- Use 1 tsp Worcestershire sauce
- Prepare 1 can dark red kidney beans, drained (15 oz can)
- Get 1 can pinto beans, drained (29 oz can)
- Use 1 can diced tomatoes, undrained (15 oz can)
- Take 5 small potatoes, peeled and diced
- Get 1 packages frozen vegetables - country trio - carrots, green beans, and corn
- Take 3 quart beef stock
- You need salt
- Provide ground black pepper
- Prepare 2 bay leaf
- Prepare 3 tbsp chili powder - use more for spicier soup
- Prepare 1/4 tsp ground cumin - adjust to taste
- Use tortilla chips (optional)
- Take shredded cheddar jack cheese (optional)
Instructions to make Southwest beef 'n' bean soup:
- Heat olive oil in a skillet over medium heat.
- 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.
- Add the garlic and continue cooking until the garlic begins to brown. Remove skillet from heat. Transfer vegetables to a large soup pot.
- Break up ground beef into skillet. Season with salt, black pepper, and Worcestershire sauce. Return to heat.
- Scramble ground beef over medium high heat until browned.
- 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.
- Add both cans of beans (drained), tomatoes (undrained), potatoes, and frozen vegetables to soup pot.
- 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.
- Bring soup to a boil over high heat, then turn heat down so that soup simmers but doesn't boil.
- 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.
- 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.
- Remove bay leaves before serving.
- 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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