Texas cowboy soup from 300 Sensational Soups by Carla Snyder and Meredith Deeds

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Notes about this recipe

  • Kestrel on October 25, 2017

    Excellent soup! Highly recommend browning the ground beef separately, and draining and rinsing before adding to the soup, otherwise the soup tends to be very oily (also drain off some of the bacon fat). I add carrots and celery, and 3Tbs worshestershire sauce, and often add extra beef bouillon as well. We prefer the texture of navy beans over pinto beans - suggest only using 1 can of beans, 2 cans of beans is too much.

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