Again, I made a huge quantity. Feel free to cut it down:
2-3 lbs. ground beef
2 chopped peppers (I used all 4 colors, 1/2 pepper of each color)
2 chopped onions
5 minced garlic cloves
1 large can stewed tomatoes
1 can whole tomatoes
2 cans Rotel tomatoes
3 C. kidney beans (or cans - I used 1 each of light red, dark red, and white kidneys)
2 butternut squash, peeled and cubed
2-4 C. beef broth (or more, depending on desired liquid level of finished soup)
1-2 Tbsp. ground cumin
1-2 Tbsp. chili powder
2-3 C. frozen corn
other seasonings - I added SPG and garlic salt
Brown hamburger; drain well. Saute onion and peppers in olive oil. Add all ingredients except frozen corn. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until squash is tender. Stir in corn and cook just until corn is tender (not even 5 minutes).
It was deliciously savory and offset nicely by slices of French baguette spread with Irish butter.
Thank you, Christine, for this delicious recipe!
2-3 lbs. ground beef
2 chopped peppers (I used all 4 colors, 1/2 pepper of each color)
2 chopped onions
5 minced garlic cloves
1 large can stewed tomatoes
1 can whole tomatoes
2 cans Rotel tomatoes
3 C. kidney beans (or cans - I used 1 each of light red, dark red, and white kidneys)
2 butternut squash, peeled and cubed
2-4 C. beef broth (or more, depending on desired liquid level of finished soup)
1-2 Tbsp. ground cumin
1-2 Tbsp. chili powder
2-3 C. frozen corn
other seasonings - I added SPG and garlic salt
Brown hamburger; drain well. Saute onion and peppers in olive oil. Add all ingredients except frozen corn. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until squash is tender. Stir in corn and cook just until corn is tender (not even 5 minutes).
It was deliciously savory and offset nicely by slices of French baguette spread with Irish butter.
Thank you, Christine, for this delicious recipe!
