Ranch House Soup
Miz Helen's Kitchen
Serves 12
Ingredients
1 pound ground chuck
1 onion, chopped
3 cloves garlic, fine chop
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon cayenne
1 teaspoon cumin
1/2 teaspoon ground chipotle powder
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can Ranch Beans, do not drain
1 (15 ounce) can whole kernal corn, drained
2 (10 ounce) can's original Rol Tel tomatoes & green chilies
3 cups chicken broth
1 heaping cup rice, cooked
Directions
In a large heavy dutch oven, brown the ground chuck, onion, garlic, salt, pepper, cayenne, cumin, chipotle powder, Cook the mixture until the onion is clear and the meat is browned. It will be a wonderful smell as the spices are cooking with the meat and onions.
Add the pinto beans, Ranch Beans, whole kernal corn, tomatoes & green chilies.
Mix all the ingredients well and cook together on medium heat for 6 to 8 minutes.
Add 3 cups chicken broth and mix well with all the ingredients.
Bring the soup to a boil and then reduce the heat imediately to low heat.
Add the cooked rice and mix well. Cook together for 10 minutes or simmer on the back of your stove until the ranch hands are hungry!
This recipe will freeze for up to 3 months.
Enjoy!