I'd say I was inspired by both the Crock Pot Lady and the birth of my daughter. Since she's been born, time in the kitchen to prepare meals has dwindled. I've had to adjust the way I do things around the house in the past 5 months.
So, tonight we had another meal prepared in the crock-pot. This time it's something new. Not one of my tried and true recipes. Tonight's meal was Cowboy Stew. I first read about this soup on the Crock Pot Lady's blog. I adjusted it a bit to fit our tastes and according to what I had in the pantry.
Alison's Cowboy Stew ~ A Crock-Pot Recipe
- 1 bag of pre-cooked ground beef with peppers and onions from my freezer
- 2 cans of chili beans
- 1 can black beans
- 1 can Rotel
- 1 can stewed tomatoes
- 1 can (19oz) of ready-to-serve tomato soup (not condensed)
- 1 can whole kernel corn, drained
- 1-2 cans whole potatoes
- 1 taco seasoning packet
- 3 tsp. Tabasco brand, Chipotle Pepper Sauce
- 2 tsp. Lea & Perrins Worcestershire Sauce
- 2 tsp. garlic, minced
- 1 cup water
- sliced jalapenos, sour cream, shredded cheese ~ for garnish (optional)
- Put all ingredients in crock-pot, stir.
- Cook on low for 8 hours or high for 4 hours.
- Serve in soup bowls. If desired, top with jalapenos, sour cream and/or shredded cheese.
We really liked the way this turned out. Kind of like chili, but more like a soup. I wasn't sure how the canned potatoes would be in this. I thought those potatoes were only good sliced and fried in oil with some onions. But surprisingly, they were really good.
We forgot to top our soup with the sliced jalapenos and cheese, this time. But there are plenty of leftovers, so we'll be sure to use the toppings the next time. Although, the soup/stew/chili (whatever it is) was really good on it's own.
I'll be sharing this recipe on the following blog carnivals this week: