Texas Cowboy Soup - cooking recipe

Ingredients

6 slices bacon, chopped
1 1/2 lbs lean ground beef
4 garlic cloves, chopped
1 onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, drained and rinsed
1 (14 ounce) can diced tomatoes, drained
1 (14 ounce) can diced tomatoes with green chili peppers, undrained
4 cups beef stock
1 (14 ounce) can whole kernel corn, drained
cornbread crouton

Preparation

In a large pot, saute bacon over medium heat until starting to brown.
Add ground beef and saute, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes.
Add garlic, onion, chili powder, cumin, salt and pepper; saute until onion starts to soften, about 3 minutes.
Add potatoes, beans, both cans of tomatoes and stock; bring to a boil.
Decrease heat and simmer until potatoes are just tender, about 20 minutes.
Add corn and simmer for 10 minutes.
Ladle into heated bowls and garnish with croutons.