MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cowboy Soup
Categories: Beef, Vegetabbles, Beans, Potatoes, Chilies
Yield: 10 servings

2 lb Ground beef
2 md Onions; chopped
2 cl Garlic; minced
4 c Beef broth
30 oz (2 cans) Ranch Style beans;
- undrained
20 oz (2 cans) diced tomatoes;
- drained
2 lg Potatoes; peeled, chopped
20 oz (2 cans) Ro*Tel diced
- tomatoes w/green chilies;
- undrained
2 c Frozen corn
15 oz Can mixed vegetables;
- drained
1 tb Chilli spice mix
1 ts Ground cumin
1/2 ts Salt
1/4 ts Pepper

This soup only requires two steps to make! Easy, right?
Get started by heating a Dutch oven over medium heat.
Add the ground beef and chopped onions, breaking the
meat into crumbles as it cooks. When the meat is no
longer pink, add the garlic and cook for another minute.
Drain any excess grease.

At this point, you can pour in the remaining ingredients
and give the pot a stir. We recommend draining the
canned tomatoes to get rid of the tomato juice.
Otherwise, the soup will get a chili vibe that takes
away from the other flavors. YourCOll want to keep the
juices in the beans and green chilies, though, so the
dish has enough liquid. If you accidentally drained
them, no worries; just add extra broth or water.

Bring the soup to a boil before reducing the heat to a
simmer. Cover the pot with a lid and cook until the
potatoes are tender when pierced with a fork, about 10
to 15 minutes. Serve the soup along with cowboy lasagna.

Lindsay D. Mattison

Makes: 3 3/4 quarts, 10 servings

RECIPE FROM: https://www.tasteofhome.com

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