Cowboy “This-N-That” Hearty Soup

I can almost smell the mesquite smoke and feel the warmth of the campfire just thinking about this soup. Growing up on my grandpa’s ranch in West Texas, suppers were often a collaborative effort. One evening, with a motley assortment of ingredients – a half-used can of chili-ready tomatoes, some leftover queso, and a craving for something comforting – we threw it all in a big pot. What emerged was a hearty, rib-sticking soup that quickly became a ranch favorite, earning its quirky name from its eclectic mix of “this-n-that.”

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 10
• Yield: About 8 quarts
• Dietary Type: Varies (can be adapted to be gluten-free)

Ingredients

• 1 lb ground beef, cooked and drained
• 1 (14 1/2 ounce) can chili-ready tomatoes
• 1 (8 ounce) can tomato sauce
• 4 cups water
• 1 (16 ounce) jar salsa con queso (pepperjack recommended)
• 1 (14 1/2 ounce) can baked beans
• 1 (14 1/2 ounce) can corn, drained
• 2 teaspoons taco seasoning
• Sour cream (optional)
• Shredded cheddar cheese (optional) or muenster cheese (optional)

Equipment Needed

• Large Stockpot or Crockpot

Instructions

1. In a large stockpot or crockpot, combine the cooked and drained ground beef, chili-ready tomatoes, tomato sauce, water, salsa con queso, baked beans, drained corn, and taco seasoning.

2. If using a stockpot, cook over medium heat, stirring occasionally, for about 30 minutes. Ensure the soup is heated through and bubbly.

3. If using a crockpot, cook on high for 4 hours or low for 8 hours.

4. Once the soup is bubbly and heated through, it’s ready to serve.

5. Garnish with dollops of sour cream and shredded cheese, if desired.

6. To Freeze: Pour the soup into large gallon-sized freezer bags or other freezer-safe containers. Remove as much air as possible, seal tightly, and freeze flat.

7. To Reheat: Reheat the frozen soup slowly in a crockpot or on the stovetop, adding 1/4 cup of water at the beginning to prevent sticking and ensure even heating.

Expert Tips & Tricks

• Spice it up: If you like a little more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup while it’s cooking.
• Cheese Incorporation: For a creamier soup, reserve about half of the salsa con queso and stir it in during the last 10 minutes of cooking. This creates a smoother, more decadent texture.
• Thickening the Soup: If the soup seems too thin, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the soup during the last 15 minutes of cooking and allow it to simmer until thickened.
• Meat Variations: Ground turkey or shredded chicken can be substituted for ground beef. For a vegetarian option, omit the meat entirely and add an extra can of beans or a diced bell pepper for added texture and flavor.
• Flavor Boost: Add a can of diced green chilies for an extra layer of flavor.
• Make Ahead: The soup can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld together even more.

Serving & Storage Suggestions

Serve this hearty soup hot, preferably with a side of warm cornbread or tortilla chips for dipping. A simple green salad can also complement the richness of the soup.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. When reheating, add a splash of water or broth if the soup has thickened during storage.

This soup is not recommended to be left at room temperature for more than 2 hours to prevent bacterial growth.

Nutritional Information

(Estimated per serving, without optional toppings)

Nutrient	Amount per Serving	% Daily Value
Calories	189 kcal	N/A
Calories from Fat	69 kcal	N/A
Total Fat	7.7 g	11%
Saturated Fat	2.8 g	13%
Cholesterol	30.8 mg	10%
Sodium	310.3 mg	12%
Total Carbohydrate	20.2 g	6%
Dietary Fiber	3.5 g	14%
Sugars	7.2 g	N/A
Protein	12.4 g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Vegetarian Cowboy Soup: Omit the ground beef and add an extra can of beans (black beans or kidney beans work well) and a diced bell pepper. You can also add a package of vegetarian crumbles.
• Spicy Cowboy Soup: Add a can of diced tomatoes and green chilies, a chopped jalapeño pepper, or a dash of cayenne pepper to increase the heat level.
• Creamy Cowboy Soup: Stir in a dollop of sour cream or Greek yogurt into each serving for added creaminess. You can also use a blender to partially blend the soup for a smoother texture.
• Lower Sodium: Use low-sodium or no-salt-added canned goods and reduce or eliminate the taco seasoning.
• Gluten-Free: Ensure that the taco seasoning and salsa con queso are gluten-free.
• Different Cheeses: Experiment with different cheeses for topping, such as Monterey Jack, Colby Jack, or even crumbled cotija cheese.

FAQs (Frequently Asked Questions)

Q: Can I make this soup in an Instant Pot?
A: Yes! Sauté the ground beef in the Instant Pot, then add the remaining ingredients. Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.

Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! Use about 2 cups of diced fresh tomatoes in place of the canned chili-ready tomatoes. You may need to adjust the cooking time slightly.

Q: What if I don’t have salsa con queso?
A: You can substitute with a block of pepper jack cheese (about 8 ounces), shredded and stirred into the soup until melted.

Q: How do I prevent the bottom of the soup from scorching in the stockpot?
A: Stir the soup frequently, especially during the last 15 minutes of cooking, to prevent sticking and scorching.

Q: Can I add other vegetables to this soup?
A: Yes, you can add other vegetables, such as diced onions, celery, carrots, or potatoes, to customize the soup to your liking. Add them at the beginning of the cooking process so they have time to soften.

Final Thoughts

This Cowboy “This-N-That” Hearty Soup is more than just a recipe; it’s a taste of home, a reminder of simple pleasures, and a celebration of resourcefulness in the kitchen. I encourage you to gather your favorite ingredients, throw them into a pot, and create your own unique version of this comforting classic. Don’t be afraid to experiment, and most importantly, enjoy the process of creating something delicious and memorable. Share your variations and feedback – I’d love to hear how you make this recipe your own! Pair it with a crisp Mexican beer for the full experience!