Articles & Recipes

Texas Cowboy Soup

November 10, 2018

This makes an ideal weeknight dinner for any busy family!

Ingredients Makes 8 to 10

8 slices bacon, chopped 8
11⁄2 lbs lean ground beef 750 g
4 cloves garlic, chopped 4
1 onion, chopped 1
2 tbsp chili powder 25 mL
1 tsp ground cumin 5 mL
1⁄2 tsp salt 2 mL
1⁄4 tsp freshly ground black pepper 1 mL
2 baking potatoes, peeled and diced 2
2 cans (each 14 to 19 oz/398 to 540 mL) pinto beans, drained and rinsed 2
1 can (14 oz/398 mL) diced tomatoes, drained 1
1 can (14 oz/398 mL) diced tomatoes with green chile peppers, with juice 1
4 cups beef stock 1 L
1 can (14 oz/398 mL) corn kernels, drained 1
Cornbread Croutons (store bought or make your own)


  1. In a large pot, sauté bacon over medium heat until starting to brown. Add ground beef and sauté, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Add garlic, onion, chili powder, cumin, salt and pepper; sauté until onion starts to soften, about 3 minutes.
  2. Add potatoes, beans, both cans of tomatoes and stock; bring to a boil. Reduce heat and simmer until potatoes are just tender, about 20 minutes. Add corn and simmer for 10 minutes.
  3. Ladle into heated bowls and garnish with croutons.
If you can’t find canned tomatoes with green chiles, just use canned diced tomatoes and add a small can of chopped green chiles. Instead of canned corn, you can use 3 cups (750 mL) frozen corn kernels. Thaw and drain before adding to soup.


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