🌾 Chuckwagon Campfire Soup

🌾 Chuckwagon Campfire Soup

Serves: 6–8Prep Time: 15 minutes Cook Time: 1 hour

🫘 Ingredients

• 1 lb ground beef or chuck

• 1 small onion, chopped

• 2 cloves garlic, minced

• 3 medium potatoes, diced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 can (15 oz) pinto beans, drained and rinsed

• 1 can (15 oz) corn, drained

• 1 can (15 oz) diced tomatoes (with juice)

• 1 can (8 oz) tomato sauce

• 4 cups beef broth (or water + bouillon)

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• 1 tsp dried oregano

• 1 tsp cumin

• Optional: a dash of hot sauce or Worcestershire for extra depth

🔥 Instructions

1. Brown the Beef:In a large Dutch oven or soup pot, cook the ground beef over medium heat until browned. Drain excess grease.

2. Add Aromatics:Add onion and garlic; sauté until tender and fragrant.

3. Toss in the Veggies:Stir in potatoes, carrots, and celery. Cook for 5 minutes, letting the flavors meld.

4. Add the Rest:Pour in diced tomatoes, tomato sauce, beans, corn, and beef broth. Add all seasonings.

5. Simmer Low & Slow:Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes or until vegetables are tender and soup is thickened.

6. Taste & Adjust:Add salt, pepper, or extra spice as desired.

🌽 Serving Suggestions

• Serve with a slice of cornbread or a buttermilk biscuit.

• Garnish with shredded cheddar and a sprinkle of parsley or green onion.

• Perfect with a side of sweet tea and a cool autumn breeze. 🍁