How to Make Chunky Southwestern Beef Soup

This beefy soup with a southwestern flair is awesome for cold nights or football tailgating. It is easy to make and uses many ingredients that are probably already in your pantry. Kids love this soup because the beef is really tender and it is not very hot.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 Tbls. vegetable oil
• 1 1/2 lbs. beef cubed into 2" pieces (I used some tenderloin tips I had leftover, but chuck would work well too.)
• 1 medium chopped, yellow cooking onion
• 1 large can plain diced tomatoes (35 oz.)
• 2 boxes of organic vegetable broth
• 2 small cans low sodium beef broth
• 2 Tbls. chopped fresh cilantro (Use one Tbls. if using dried Cilantro.)
• 1 Tbls. freshly ground black peppercorns
• 1 Tbls. Regular Chili Powder
• 1 Tbls. Liquid Smoke
• 1 large can of yellow corn
• 1 large can of black beans
• 1 small can of Mexican red beans with mild sauce
• 1 small can of Mexican red beans with medium sauce
• 1 1/2 c. frozen black-eyed peas
• Sour Cream
• Tortilla Chips
• Grated Cheese

1. In a large stainless steel soup pot, saute beef chunks in vegetable oil until lightly browned. Turn the beef so that all sides are no longer pink. This will take about 10 minutes on medium heat.

2. Keep the temperature on medium and add the chopped onion. Saute the onion until it is wilted and translucent. This will take about 10 minutes. Stir the beef and onion occasionally. Do not let the onion brown.

3. Add the large can of diced tomatoes, spices and all the broth. Simmer on low heat for one hour. Stir every 15 minutes or so.

4. Add the remaining vegetables. Simmer on low heat for another hour. Continue to stir every 15 minutes.

5. Serve with a dollop of sour cream, grated cheddar cheese, and/or tortilla chips.

Tips & Warnings

• This soup is not hot. It has a mild kick to it and a smokey flavor. For folks who like more heat, substitute Hot Chili Powder and/or add powdered or crushed Jalapeno in the last 15 minutes of cooking to reach the heat you prefer.
• My favorite source for high quality spices for this recipe and many others I make is Penzey's. Their spices can be found online or in a handful of their own retail stores around the country.