Posted in Food Glorious Food

Rhinestone Cowboy Soup

So you kittens know me around this time of year; I’m always looking for something to cook that’s either dead easy to make or makes a lot of yummy leftovers. So it thrills my soul when I discover a new dish that’s both. Yesterday morning for reasons I couldn’t begin to fathom, I woke up craving Cowboy Soup. Remember Cowboy Soup? If like me you were a Girl Scout in the 1970’s, it’s a pretty fair bet you ate it at least once, a thick soup/thin stew with hamburger meat and beans and macaroni that not even too many underage cooks dancing around an open campfire can spoil. So anyway, I took to the internet and found several different recipes, and from mashing them together and elevating the grown-up snob appeal of a few of the ingredients (a few more fresh veggies and spices, a few less cans), I came up with this. And I’ve gotta tell you, it was dang tasty. My hubs and Dad both had two bowls full, and I have enough leftovers for at least one lunch stashed in the fridge.

Rhinestone Cowboy Soup

1.5 lbs. ground chuck

1 tablespoon olive or vegetable oil

1 red onion, chopped

1 medium-sized jalapeno pepper, finely diced without seeds or ribs

3 cloves of garlic, minced

1 28-oz can of tomato puree

1 can of diced tomatoes and chilis (Rotel – the same stuff you’d use to make queso dip)

1 12-16 ounce can of black beans, undrained

1 12-16 ounce can of baked beans in sauce (I used the brand that Labrador retriever sells)

3 cups of chicken broth

1 package of frozen corn

1 tablespoon of Worcestershire sauce

1 tablespoon of soy sauce

1 tablespoon of brown sugar

1 teaspoon of salt

1 teaspoon of paprika

½ teaspoon of cumin

½ teaspoon of cayenne pepper

 

Brown ground chuck in a big soup pot over medium-high heat until no pink remains, drain and set aside. Add oil to the pot and reduce heat to medium; sauté onion, jalapeno and garlic until the onion is soft. Add tomato puree, diced tomatoes and peppers, black beans, baked beans, chicken broth, and ground chuck, bring to a boil. Add corn, brown sugar, condiments, and spices, reduce heat and simmer for at least 30 minutes.

You can add COOKED AND DRAINED macaroni (1/2 pound dry) just before serving if you want it more like the Girl Scouts version. I served mine sans pasta and with cornbread, and the hubs and I each added dollop of sour cream to our bowls to mellow out the heat a bit. If you wanted it hotter, you could leave the seeds and ribs in your jalapeno; if you want it less spicy, you could leave the pepper out altogether.

 

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Author:

Writer of gothic and supernatural horror-romance novels.

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