Ranchero Soup is a cross between chili and vegetable soup and one of my favorite soups. It is a great choice for the frugally minded. You can add a lot of left overs that will otherwise end up being thrown out. When I made this one I used left over corn, home canned chili beans, lentils and left over broth in addition to the ground beef and a bag of mixed vegetables. The end result was it cost next to nothing and tasted great.
Now about that left over broth. Whenever I cook vegetables I freeze the left over broth. I also add that handful of vegetables that is too small to do anything else with. I keep quart containers in the freezer and just keep adding left over broth and vegetables until it is full. No need to worry about what type of vegetable broth it is. Just mix them all together. I do the same with left over beef and chicken broth, however, I do keep them separate from each other.
This is the basic recipe but anyone that knows me knows that for me recipes are guidelines and I tend to deviate from the basic recipe a little every time I fix something.
Brown 1 # ground beef, season with cumin, onion powder and chili powder Sautee ½ C diced onions with meat after browning is complete.
Add meat and onions to
- 2 cans Ranch Style or Chili Beans
- 1 package frozen mixed vegetables
- 6 C chicken or beef broth
- ¼ c chopped celery
- 1 to 1 ½ t cumin
- 1 t onion powder
- 1 ½ t chili powder
Bring soup to a boil. Reduce heat and simmer about 30 minutes