Every now and then, if ground beef is on sale or if I have a little extra time, I’ll buy 5 pounds of the stuff and cook it. Then I place it in 5 zipper bags and freeze. That makes several soup recipes and cuts down drastically on time. The same goes for chicken breasts. Boil up a bunch of those, debone, chop, freeze in bags, and you are ready for your meals to be even faster on those weekdays when you don’t otherwise have the time. About 2 cups of chopped chicken equals a pound.
Cowboy Soup may be the easiest ever! It is fresh, healthy, and changeable. Pretty much any vegetable you like can be substituted or added. You can also omit those you don’t like. The original recipe calls for a can of Spanish rice. Because I wanted to cut the carbs, I deleted the rice and added a can of green beans. This soup, like all soups, is fantastic reheated.
Cook Time: 30 minutes
- 1 can cream style corn
- 1 can whole kernel corn, drained
- 1 can diced tomatoes
- 1 can Rotel
- 1 can Veg-Al, drained
- 2 pounds ground beef
- 1 large can tomato sauce
- 1 large can green beans, drained
- 2 cups water
Brown meat and drain. Add remaining ingredients, salt and pepper to taste, and simmer 30 minutes.