Soup, Salad & Garlic Toast - Cowboy Recipe

Prep

Dice the onion, carrots and celery. Mince the garlic. Drain and rinse the canned beans. Open tomatoes and measure the broth and spices.

Cook aromatics and meat

In a large soup pot or Dutch oven, heat 2 tbs olive oil over medium heat. Add chopped bacon (if using) and cook until fat renders and edges crisp, about 4 minutes. Add diced onion, carrots and celery and cook, stirring, until softened, 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant. Push vegetables to the side and add the ground beef (or turkey). Break up with a spoon and brown until no pink remains, about 5–7 minutes. Drain excess fat if necessary, leaving a tablespoon for flavor.

Build the soup

Stir in 2 tbs tomato paste and cook 1 minute to deepen flavor. Add the canned diced tomatoes with their juices, beef (or chicken) broth, drained pinto and kidney beans, frozen corn, ground cumin, smoked paprika, chili powder, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Stir to combine.

Simmer

Bring the soup to a gentle boil, then reduce heat to low and simmer, uncovered, for 20–25 minutes to allow flavors to meld and vegetables to fully tenderize. Taste and adjust seasoning, adding more salt or a splash of lime juice (about 1 tbs) if desired.

Finish

Ladle soup into bowls and garnish with chopped fresh cilantro if using. Keep warm while preparing toast and salad.

Make the dressing: In a small bowl or jar combine 3 tbs olive oil, 1 tbs red wine or apple cider vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified.

Assemble the salad: In a large bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup thinly sliced red onion and 1/2 cup shredded cheddar. Drizzle the dressing over the salad and toss gently to coat. Sprinkle 1/2 cup tortilla strips or crushed tortilla chips over the top just before serving to maintain crunch.

Preheat oven to 400°F (200°C). If baking alongside soup, do this during the last 10 minutes of the soup's simmer so everything finishes together.

Make garlic butter: In a small bowl combine 4 tbs softened butter, 3 minced garlic cloves, 1 tbs chopped fresh parsley, 2 tbs grated Parmesan (if using) and 1/4 tsp salt. Stir until smooth.

Prepare bread: Slice the loaf as desired (either halve lengthwise or slice into 1–1.5 inch thick pieces). Spread a generous layer of the garlic butter on each piece.

Bake: Arrange buttered bread on a baking sheet and bake in the preheated oven for 8–10 minutes, until butter is melted and edges are golden. For crispier, more toasted tops, switch the oven to broil for 1–2 minutes while watching closely to avoid burning.

Serve: Remove from oven, let cool 1 minute, then cut (if halved) and serve alongside soup and salad.