Texas Soup Recipes

TEXAS STEW

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low until heated through, 6-8 hours.

TEXAS BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.

TEXAS COWBOY STEW

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
• Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

SLOW COOKER TEXAS BLACK BEAN SOUP

Steps:

• Combine all the ingredients in the crock pot. Mix well. Cover the crock pot and cook on high heat for 2-3 hours or until everything is heated through. Stir well before serving and adjust the seasoning as needed.

TEXAS SOUP

Steps:

• Bring Bloody Mary mix, water, tomatoes and green chilies, vegetable soup mix, and corn to a simmer in a large stockpot.
• Brown ground beef and onion in a skillet until no pink remains in the beef.
• Add ground beef to mixture in stockpot and let simmer 1/2 hour to 1 hour.
• Add pasta in last 10-15 minutes of cooktime.

TEXAS TACO SOUP

Steps:

• In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
• Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.

TEXAS CHICKEN SOUP

Steps:

• Put a large stock pot on medium heat. Into the large pot, empty the canned stuff and mix in the two packets of seasoning.
• For best results use the "Hidden Valley Ranch Salad Dressing & Seasoning Mix.".
• Chop the onion and chop the chicken breast, then put both into a skillet with a bit of olive oil over medium heat until the chicken is cooked.
• Once the meat is browned, drain and add the chicken and onion to the stock pot.
• Cover and simmer for one hour.
• Sprinkle shredded cheese over each bowl and serve with torilla chips.

TEXAS TURKEY SOUP

Steps:

• In a Dutch oven or soup kettle, combine the broth, turkey, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Return to a boil; add noodles. Reduce heat; cover and simmer for 15-20 minutes or until noodles are tender. , Combine cornstarch and water until smooth; add to soup. Bring to a boil; boil for 2 minutes, stirring constantly. Remove bay leaves.

TEXAS BEEF SOUP

Steps:

• Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt and pepper. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth.
• Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.