Chuckwagon Soup
Posted by Tara on Monday, January 11th, 2010
Back in my youth, I worked a couple years at a local restaurant. That was some of the hardest work I’ve ever done in all my life – and for $3.35 per hour! I spent a lot of time filling the +100 item soup and salad bar. The most popular soup we served customers by far, was Chuck Wagon Soup. It was a cross between chili and vegetable beef soup. Although I never spent any time on the trail, I crave this soup when winter brings us the bitter cold days during January.
In honor of all those chuck wagons, that endured the trail and braved the cold, I give you my own version of Chuck Wagon Soup.
• 1 pound ground sirloin
• 1 onion chopped
• 4 NOT BEEF bullion cubes
• 4 cups water
• 1 10 oz package frozen vegetables (corn, peas, carrots, green beans)
• 2 medium potatoes, peeled, diced
• 1 can kidney beans drained
• 1 can petite diced tomatoes
• 3 Tablespoons Chili Powder
• 1 Teaspoon Garlic Powder
• 2-3 Bay Leaves
• Salt and Pepper to taste
Brown the beef with the chopped onion. Drain any excess fat. Add water and NOT BEEF bullion cubes. Bring mixture to a rolling boil to dissolve bullion cubes. Add remaining ingredients and reduce to a low simmer. Let soup simmer 30-40 minutes, stirring frequently. If more liquid is desired, add another cup of water.
This recipe works well in a crock pot. Just brown beef and onions then transfer to a crock pot and add the remaining ingredients. Simmer on low all day or overnight, stirring occasionally.
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Chuck Wagon Soup
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Filed in Soups and Salads | 5 responses so far
5 Responses to “Chuckwagon Soup”
Karenon 15 Jan 2010 at 3:16 pm 1This is a very colorful dish! It is simmering on the stove right now and it smells delish!!!
Lisa@Lisa's Dinnertime Dishon 01 Oct 2011 at 11:28 am 2This looks like it would be very hearty. It also looks like it would come together in no time! I love the idea of making it in the crockpot. It’s always great to have dinner waiting for you at the end of a busy day!
Taraon 01 Oct 2011 at 12:06 pm 3Lisa I threw it all in the pot around 11am, and we just finished devouring it. Not sure enough is left for dinner though.
KARENon 27 Nov 2011 at 5:31 pm 4what kind of bouillon cubes should be used if not beef? thanks …i want to make it this week! :o)
Taraon 27 Nov 2011 at 6:16 pm 5HI Karen, you can use just plain beef bullion cubes in this recipe. But they do contain MSG, which my body does not like. Our Kroger grocery carries a vegan beef bullion cube called NOT BEEF. It tastes like beef bullion, but has no beef, and no MSG. So I buy those and use them in a lot of my soups for the winter.