Ingredients:
1 tablespoon olive oil
1 medium onion, sliced
1 lb (450 g) lean ground beef
1 red pointed pepper
2 large garlic cloves, finely chopped
1 small jalapeño, finely chopped
1 tablespoon mild chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 can (14 oz / 400 g) diced tomatoes
1 can (14 oz / 400 g) taco mixed beans
1 can (14 oz / 400 g) green beans
1 can (7 oz / 200 g) sweetcorn
4 cups (1 liter) beef stock
Salt and freshly ground black pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat and sauté the onions for 4-5 minutes or until translucent.
Add the lean ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through.
Stir in the red pointed pepper, finely chopped garlic cloves, and jalapeño, and cook for another 2-3 minutes until the pepper begins to soften.
Add the mild chili powder, ground cumin, and dried oregano to the pot, stirring to evenly coat the beef and vegetables in the spices.
Next, add the canned diced tomatoes, taco mixed beans, green beans, and sweetcorn, and stir to combine.
Add the beef stock to the pot and bring the soup to a boil. Reduce the heat to a simmer and let it cook for 15-20 minutes.
Season the soup with salt and freshly ground black pepper to taste.
Serve the cowboy soup hot with a side of crusty bread or tortilla chips.
Nutrition Information: Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 601mgCarbohydrates: 22gFiber: 5gSugar: 5gProtein: 31g
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