Chuckwagon Soup
- 1 pound Ground Sirloin Beef
- 1 cup Chopped Sweet Onion
- 4 cubes Beef Bouillon (I Use NOT BEEF Cubes)
- 4 cups Water
- 2 cups Potatoes, Peeled And Diced
- 1 can (15 Oz. Can) Kidney Beans, Drained
- 1 can (14.5 Oz. Can) Diced Tomatoes
- 10 ounces, weight Package Frozen Veggies (carrots, Peas, Green Beans, Corn)
- 2 Tablespoons Chili Powder (more Or Less To Suit Your Taste)
- 1 teaspoon Garlic Powder
- 3 leaves Bay Leaves
- In a large Dutch oven or soup pot, brown the ground sirloin along with the chopped onion over medium heat. Drain any grease. Then add the bouillon cubes and the water. Heat until ingredients boil and bouillon cubes are dissolved. Then add the potatoes, drained kidney beans, diced tomatoes,frozen vegetables, chili powder, garlic powder, and bay leaves. (The bouillon cubes provide adequate salt. But more salt can be added along with black pepper to suit your taste buds.) Reduce heat to a low boil, stirring frequently. Let soup bubble for 10 minutes, or until potatoes begin to become tender. Then reduce heat and let the soup simmer for 20-30 minutes. This is wonderful served with corn bread, and freezes well for reheating.
- This recipe can also be made in the crock pot. Just brown the beef with the onions first. Then transfer the browned beef and onions to a crock pot. Add the remaining ingredients. Cook on Low all day or for 4-6 hours.
ground sirloin beef, sweet onion, water, potatoes, kidney beans, tomatoes, carrots, chili powder, garlic, bay leaves
Taken from tastykitchen.com/recipes/soups/chuckwagon-soup/ (may not work)