Pantry Chuckwagon Soup Recipes

BEEFY CHUCKWAGON SOUP

Beefy Chuckwagon Soup image

Just right for lunch or dinner with your favourite cornbread. I put Tabasco Sauce on the table for those that like to kick up the heat a bit. Enjoy!

Provided by Sassy in da South

Categories Meat

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 slices bacon, diced
2 lbs extra lean ground beef
1 large onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
3 medium carrots, thinly sliced
2 cups beef broth
2 (14 1/2 ounce) cans diced tomatoes with juice
1 (4 ounce) can chopped mild green chili peppers
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground chipotle chile pepper or 1/2 teaspoon a dash cayenne pepper
fresh ground black pepper
2 (15 ounce) cans beans, drained (pinto, great northern, small red, or mixture)

Steps:

Cook bacon in a large stockpot over medium-low heat.
Cook until crisp; remove bacon with a slotted spoon to paper towels to drain.
To the drippings, add beef, chopped onion, celery, and garlic.
Cook, stirring, until beef is browned.
Add the carrots, beef broth, tomatoes, chile peppers, Worcestershire sauce, salt, and chipotle pepper.
Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
Add the drained beans.
Taste and add pepper and more salt, if necessary. Simmer for about 15 minutes longer.

Nutrition Facts : Calories 317.4, Fat 11.6, SaturatedFat 4.6, Cholesterol 99.1, Sodium 1084.7, Carbohydrate 17.1, Fiber 3.7, Sugar 8.9, Protein 36.1

CHUCK WAGON SOUP

Chuck Wagon Soup image

This dish has been a favorite since my girls where little. It is a combination of a really good chili and vegetables and pasta to make a soup--a real warm up kinda soup.

Provided by Ravenseyes

Categories Meat

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

1 lb extra lean ground chuck
1 1/2 cups diced onions
3/4 cup celery (diced)
1 cup sliced mushrooms
4 teaspoons garlic (minced)
3/4 cup carrot (diced)
3/4 cup zucchini (diced)
3/4 cup yellow squash (diced)
31 ounces dark red kidney beans
1 1/2 cups kernel corn
1 chipotle chile in adobo
2 teaspoons chili powder (adjust to your taste)
1/2 teaspoon red chile
29 ounces Del Monte zesty jalapeno pepper diced tomato
10 cups homemade chicken stock
1 teaspoon salt
1 teaspoon pepper
2 cups cooked ditalini
1 cup cheese (grated)
1 cup sour cream

Steps:

In a large pot add 1 tbsp oil over medium high heat add onions, celery and mushrooms and cook till onions are slightly tender add ground beef and cook till browned. Make sure you keep the beef from sticking or clumping. Drain any fats.
Add remaining ingredients up to but not including the pasta. Cook over medium heat for 1 hr or until veggies are somewhat tender.
Add your cooked pasta and serve with a dollop of sour cream and some grated cheddar cheese.

Nutrition Facts : Calories 357.8, Fat 15.9, SaturatedFat 7.4, Cholesterol 41.5, Sodium 1696.3, Carbohydrate 28.1, Fiber 6.9, Sugar 3.3, Protein 26.7

SPICY CHUCK-WAGON SOUP

Spicy Chuck-Wagon Soup image

Field editor Kelly Thornberry from La Porte, Indiana, shares a thick and hearty beef soup full of rich spicy flavor.

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 10 servings (4 quarts).

Number Of Ingredients 15

Ingredients

2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon plus 1 tablespoon chili powder, divided
2 teaspoons salt
1 teaspoon garlic powder
1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces
1/4 cup vegetable oil
2 medium onions, chopped
1 can (28 ounces) stewed tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 bay leaf
1/4 to 1/2 teaspoon cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
1 can (11 ounces) whole kernel corn, drained

Steps:

In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. , In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.

Nutrition Facts :

PANTRY CHUCKWAGON SOUP

Pantry Chuckwagon Soup image

I just threw this together for a quick lunch. So easy to make! And leftovers freeze well if you want to cook ahead, or have things ready for lunches.

Provided by PalatablePastime

Categories Beans

Time 25m

Yield 5 quarts

Number Of Ingredients 16

Ingredients

49 1/2 ounces chicken broth
15 ounces pinto beans
14 1/2 ounces sliced carrots (include liquid)
8 ounces frozen peas, thawed
8 ounces tomato sauce
6 ounces country ham
4 ounces chopped green chilies
28 ounces diced tomatoes (include liquid)
16 ounces chili with beans
1 cup frozen corn, thawed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon black pepper
hot sauce (optional)
salt (country ham is salty) (optional)

Steps:

Using a food processor, blender or immersion blender. puree chicken broth, pinto beans (with liquid), sliced carrots (with liquid), peas, tomato sauce, ham, and green chilies.
Place puree in your soup pot and add diced tomatoes with liquid, chili, corn, garlic powder, onion powder, chili powder and black pepper. Taste soup first to see if you want salt, because country ham is salty. Also if you subbed regular smoked ham you might want some salt.
Bring soup to a boil, then lower heat and simmer for 20-30 minutes to give the soup time to blend flavors. Add hot sauce if you like.
Serve hot with crackers and you can freeze leftovers for probably a month or so.

Nutrition Facts : Calories 521, Fat 14.7, SaturatedFat 5.1, Cholesterol 34.5, Sodium 2557.6, Carbohydrate 71.6, Fiber 20.2, Sugar 17.9, Protein 31.7

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