Needing a good old Warm-Up-Your-Innards type of lunch/dinner/meal? Have I got a soup for YOU! It has a really original name: Cowboy Stew. It’s not really a stew and it’s definitely not just for cowboys, although they do seem to be partial to it. I got it from my mom, who had no cowboys. Unless you count me and I would be technically a cowgirl/cowgranny now!
This was always a good soup for our family because it contains so many items that I grow in my garden. Most of the time. Not this year tho. I got maybe 3 tomatoes and 3 pickings of cucumbers. We did manage 2 messes of okra and a week’s worth of yummy yellow squash. That was it. Not one of my better years of gardening.
Anyway, this soup uses ingredients that most of us have already. No running 40 miles to the grocery store to get organically grown and approved capers or whatever.
1 1/2 pounds hamburger, browned and drained in a large soup pot.
Saute´(somebody PLEASE tell me where to find the accent mark for these fancy French words????) 1/4 cup bell pepper and 1 medium chopped onion in 1 tablespoon of bacon drippings/grease.
Combine with browned hamburger and add:
1 t. garlic powder (or a clove of fresh if you have it)
1/4 cup chopped celery
1-16 oz can of diced tomatoes (or frozen tomatoes from last summer’s garden or even canned tomatoes w/jalepenos and now I need the tilde symbol.)
1/4 teaspoon sugar (I don’t know why. I just do as I’m told!)
salt and pepper to taste
1 tablespoon chili powder (depending on how much fire you like in your soup, you can add more. Or less.)
1-16 oz can of whole kernel corn (or fresh/frozen, juice and all)
1-16 oz can of Mexican Style/Ranch Style beans
6 medium peeled potatoes, diced
3 cups of water
I add a handful of peeled, sliced carrots
Bring to a boil, reduce heat to simmer, put lid on and simmer for 30 minutes to 1 hour. This soup is one of those that gets better every time you reheat it.
Serve with crackers or cornbread. Oh, you don’t have a good cornbread recipe? It’s a comin’ soon!! 🙂