Cowboy soup, y'all...
- 01-07-2009, 09:01 PM
- 5'10" 190 lbs.
- Join Date
- Mar 2008
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Cowboy soup, y'all...
This is good soup. I just perfected it tonight. And now it's post-worthy. Try it and decide, pardners. You'll need
4-6 cups water
1 tbsp. olive oil
1/2 can tomato paste
2 tbsp. Heinz chili sauce
2 capfulls vinegar
1 and 1/2 beef stock cubes
(Veggies and stuff)
1 and 1/2 cups assorted canned beans (black and kidney are great)
1 medium white potato chopped
1 cup corn
1 cup cooked brown rice
1/2 green pepper chopped
2 tbsp. garlic mince
1/2 large onion chopped
1 medium tomato chopped (chop this a bit large for chunks
6 large mushrooms chopped (optional)
1 jalapeno pepper chopped
2/3 lb. lean ground beef
1/2 lb. chicken breast chopped
1/4 lb. tenderized steak chopped (very small)
Black pepper to taste
Parsley to taste
Paprika to taste
(Condiment to put into the finished product)
***Tabasco and LOTS OF IT***
Combine in a heated crock pot, or rice cooker (I use a rice cooker), all of your base ingredients. Let it reach a steady boil. Stir it.
Then, stir in your "foody stuff" into the base, with the exception of the cooked brown rice and canned beans.
Let that cook a bit. And stir it a bit. And let it cook some more. You'll know when to start browning your meat when the chopped onions are softened after you taste test themmmmmmmmmm.
Take your ground beef and brown it in a skillet with your tbsp. of olive oil. Pour that into your soup. Brown your chicken and steak in the pan with the remaining oil left in the pan. Add that in.
Then, season it to taste. I use a lot of all three of the seasonings. A lot of them. Let that cook for another 15 minutes. You DON'T wanna cook the meat all to hell and back, but y'all know that already.
Then, ladle that grub into a big bowl and lay tabasco on it for about 10 solid seconds per bowl. Eat it up. It's great with some cornbread.
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