Cowboy Soup

Ingredients

1 pound lean ground beef (95%)

½ tablespoon chili powder

½ tablespoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 (15-ounce) can of seasoned pinto beans (like ranch beans or seasoned chili beans)

1 (10-ounce) can of diced tomatoes with green chile pepper (like Ro-Tel)

2 russet potatoes, peeled and diced into 1-inch pieces

8 oz frozen mixed vegetables

8 oz frozen whole-kernel corn

3–4 cups beef broth

Directions

Brown the Beef: In an 8-quart Dutch oven or pot, add the ground beef along with the chili powder, cumin, garlic powder, and onion powder. Cook over medium-high heat, stirring occasionally, until the meat has browned.

Add Remaining Ingredients: Once the meat is browned, add the seasoned pinto beans (including the liquid), diced tomatoes with green chiles (including the liquid), diced potatoes, frozen mixed vegetables, frozen corn, and beef broth to the pot. Turn the heat to high.

Simmer: Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 20 minutes, or until the potatoes are tender.

Season and Serve: Add salt and pepper to taste. Serve hot with optional toppings like shredded cheese, sour cream, or chopped green onions.