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Dolly’s Stampede Soup

A heartwarming dish packed with rich flavors and comforting textures, perfect for family gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use Halal-friendly beef; try to go for tender cuts for best results.
  • 1 cup onion, chopped Adds sweetness and flavor, ensuring a solid base for our soup.
  • 2 cloves garlic, minced Garlic is a flavor booster; don’t skip on it!
  • 1 can (14.5 oz) diced tomatoes Opt for no-added-sugar tomatoes for a fresh taste.
  • 1 can (15 oz) kidney beans, drained Packed with protein and gives texture.
  • 1 can (15 oz) corn, drained Sweetness and fun color vibes!
  • 4 cups beef broth Look for Halal options for a savory depth.
  • 2 teaspoons chili powder The secret spice that gives this soup its kick.
  • 1 teaspoon cumin Earthy and aromatic; an absolute must-have.
  • Salt and pepper To taste, essential for perfecting the flavor.

Method
 

Cooking Steps
  1. In a large pot, add the ground beef and cook over medium heat. Stir occasionally until browned, which will take about 5-7 minutes.
  2. Add the chopped onion and minced garlic to the beef. Cook for another 3-4 minutes, or until the onion becomes translucent.
  3. Stir in the diced tomatoes (with their juices), kidney beans, and corn. Let it all blend together—your kitchen will start to smell incredible!
  4. Pour in the beef broth and add the chili powder and cumin. Stir well to combine!
  5. Increase the heat until the soup reaches a gentle simmer. Then, reduce the heat to low and let it cook for about 15 minutes.
  6. Before serving, taste the soup and add salt and pepper as needed. Give it one last stir!
  7. Ladle the soup into bowls and enjoy hot! Top with fresh herbs or your favorite toppings.

Notes

Store any leftover soup in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze it in individual portions for up to 3 months. To reheat, heat on the stove or microwave, covering to avoid splatter.