The Soup Kitchen: Texas Cowboy Stew

 This week's soup is a hearty stew with 3 types of meat reminding me of the Kentucky Burgoo I made except with some veggie differences. The meat used here is bacon, ground beef, and smoked sausage. Where the Burgoo you could use any 3 meats. It is very good and very hearty. You can serve this with cornbread or bread as well.

The ingredients:

4 slices of bacon crumbled

1 lb ground beef

1 package smoked sausage (I used turkey kielbasa)

1 can black beans drained

1 can corn kernels drained (I used frozen corn)

2 cloves garlic

1 can kidney beans drained

1 onion diced

3 medium potatoes cubed

1 can diced tomatoes

2.5 C beef broth

1/4 tsp black pepper

2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp salt

1 tsp cumin

1 C cheese shredded (I used smoked gouda)

The recipe:

Cook the meat and crumble the bacon then add to the crockpot. 

Add the rest of the ingredients to the crockpot and mix well except for the cheese. 

Cook on HI for 4 hours. 

At about 3.5 hours add the shredded cheese and mix in to allow to melt. 

Serve with bread or cornbread. 

Garnish with onion, cilantro, cheese, tortillas, etc