It’s the end of January and our weather has been wacky! The last few weeks have run the gammet from snowy, rainy, windy and 17° to sunny and 70°! But it’s Oklahoma so you roll with it! What it really means is that you have to be prepared for anything and everything, which means keeping your pantry stocked to make cold weather food like soups, stews, chili’s and casseroles at a moments notice!
My recipe for today’s blog was given to me by a precious friend, and employee. She called it Garbage Soup. Once I tried it I knew I had to serve it at my restaurant but I couldn’t call it “Garbage” soup so I came up with the name “Chuckwagon Soup ” which sounds much more appetizing! Right!?!
This soup is something you can throw together in about 20-30 minutes if you keep a few basics on hand in your freezer and pantry. In fact it hardly qualifies as a “recipe” at all since there is no measuring and very little cooking involved!
So, if you don’t like to cook or don’t have time to cook or you just don’t want to cook, this Chuckwagon Soup is for you! Simply dice an onion (or buy it already diced in the produce or freezer section), brown 2 pounds of ground beef and open a bunch of cans. Boom! It could not be any easier! The end result is a scrumptious hearty soup that is somewhere between chili and stew. Your family is guaranteed to love it!
The only soup that could possibly be easier is my yummy, light and refreshing, Lemon Chicken Soup. Check it out!
- 2 pounds ground beef
- 1 large onion diced
- 3 cans Minestrone soup (I used Progresso but use whatever you prefer)
- 3 cans Ranch style beans
- 2 cans Rotel original (you can use mild or hot depending on your preference)
- Salt and pepper to taste
- In a 3 quart stock pot brown the ground beef
- Add in diced onion and cook until the onion is translucent
- Stir in the remaining ingredients and simmer until all ingredients are heated through
- Add salt and pepper to taste
This soup, like most soups, stews and chili’s, is even better the next day! Enjoy!