Pantry Chuckwagon Soup Food

CHUCKWAGON GROUND BEEF SOUP WITH BEANS

Steps:

• In a Dutch oven or stockpot over medium heat, cook the bacon until crisp. Remove the bacon to paper towels to drain.
• Add the ground beef, onions, and celery to the bacon drippings; cook, stirring, until the beef is no longer pink. Add the garlic and cook for 1 minute longer. Add the carrots, beef broth, tomatoes, peppers, Worcestershire sauce, salt, chili powder, and chipotle or cayenne pepper.
• Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
• Drain the canned beans and ad them to the stew. Taste and add pepper and more salt, if necessary.
• Simmer the soup for about 15 minutes longer.
• Serve this soup with biscuits, crusty bread, or cornbread muffins. Expert Tips You Might Also Like: Sirloin Burger Soup , Easy Taco Soup With Ground Beef , Cheeseburger Soup With Potatoes and Vegetables , Simple Ground Beef Stew

SPICY CHUCK-WAGON SOUP

Steps:

• In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. , In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.

CHUCK WAGON STEW (HARRIS RANCH COPYCAT)

Steps:

• In a large pot, warm olive oil over medium-high heat. Add in the onion, celery, and carrots; saute for 5 minutes until vegetables are tender. Season with a few dashes of salt and pepper.
• Add in the ground beef and cook, breaking up into small pieces with a wooden spoon, until no pink remains, about 3 minutes. Season with a few more dashes of salt and pepper. Drain off fat, if necessary.
• Add in the potato, tomato paste, beef bullion, fish sauce, Worcestershire sauce, canned tomatoes with their juice, and vegetable broth. Bring to a boil then reduce heat to a gentle simmer and cook until potatoes are tender, but not mushy, about 8-10 minutes. Stir in peas and warm through.
• Ladle into bowls and enjoy!

PANTRY CHUCKWAGON SOUP

Steps:

• Using a food processor, blender or immersion blender. puree chicken broth, pinto beans (with liquid), sliced carrots (with liquid), peas, tomato sauce, ham, and green chilies.
• Place puree in your soup pot and add diced tomatoes with liquid, chili, corn, garlic powder, onion powder, chili powder and black pepper. Taste soup first to see if you want salt, because country ham is salty. Also if you subbed regular smoked ham you might want some salt.
• Bring soup to a boil, then lower heat and simmer for 20-30 minutes to give the soup time to blend flavors. Add hot sauce if you like.
• Serve hot with crackers and you can freeze leftovers for probably a month or so.

SPICY CHUCK WAGON SOUP (TASTE OF HOME)

Steps:

• In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt, and garlic powder.
• Add beef and shake to coat.
• In a large pot, brown the beef in oil (in batches if necessary).
• Stir in the onions, tomatoes, beef broth, bay leaf, cayenne, and remaining chili powder.
• Bring to a boil.
• Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
• Add potatoes and carrots.
• Cover and simmer 35-40 more minutes or until meat and vegetables are tender.
• Add corn.
• Reduce heat to low and let the flavors blend for 1 hour (you can skip this step if you're in a hurry!).
• Discard bay leaf before serving.

BEEFY CHUCKWAGON SOUP

Steps:

• Cook bacon in a large stockpot over medium-low heat.
• Cook until crisp; remove bacon with a slotted spoon to paper towels to drain.
• To the drippings, add beef, chopped onion, celery, and garlic.
• Cook, stirring, until beef is browned.
• Add the carrots, beef broth, tomatoes, chile peppers, Worcestershire sauce, salt, and chipotle pepper.
• Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
• Add the drained beans.
• Taste and add pepper and more salt, if necessary. Simmer for about 15 minutes longer.

CHUCK WAGON SOUP

Steps:

• In a large pot add 1 tbsp oil over medium high heat add onions, celery and mushrooms and cook till onions are slightly tender add ground beef and cook till browned. Make sure you keep the beef from sticking or clumping. Drain any fats.
• Add remaining ingredients up to but not including the pasta. Cook over medium heat for 1 hr or until veggies are somewhat tender.
• Add your cooked pasta and serve with a dollop of sour cream and some grated cheddar cheese.