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1
Heat olive oil in a skillet over medium heat.
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2
When oil is hot (surface looks shimmery), add onion, celery, and carrots.
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3
Season with salt.
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4
Some liquid will cook out of the celery; this is normal.
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5
Cook vegetables, stirring occasionally with a spatula, until the onion begins to turn translucent and the liquid has cooked off.
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6
Add the garlic and continue cooking until the garlic begins to brown.
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7
Remove skillet from heat.
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8
Transfer vegetables to a large soup pot.
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9
Break up ground beef into skillet.
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10
Season with salt, black pepper, and Worcestershire sauce.
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11
Return to heat.
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12
Scramble ground beef over medium high heat until browned.
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13
Transfer ground beef to a large plate or bowl lined with paper towels to remove excess grease.
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14
Pat top with a paper towel.
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15
Then transfer ground beef to soup pot with onion mixture.
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16
Add both cans of beans (drained), tomatoes (undrained), potatoes, and frozen vegetables to soup pot.
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17
Add beef stock to soup pot.
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18
(You can also substitute water and beef bullion for stock.
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19
Use 1 cube bullion per quart of water.)
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20
Add bay leaves and Worcestershire sauce.
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21
Bring soup to a boil over high heat, then turn heat down so that soup simmers but doesn't boil.
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22
While soup is simmering, add chili powder and cumin.
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23
Adjust seasoning (salt, chili powder, cumin, etc.)
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24
to taste.
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25
You might need more salt than you think because the potatoes absorb quite a bit while they cook.
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26
Let the soup simmer until the potatoes are tender and just starting to break down.
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27
(You can tell they are breaking down when the edges start to look rounded-off instead of sharp.)
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28
If you need to add water while the soup cooks, heat water to boiling in the microwave first and *carefully* add to the soup pot.
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29
Remove bay leaves before serving.
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30
If desired, crumble a handful of tortilla chips in the bottom of a soup bowl and ladel soup over them.
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31
Top with shredded cheese.
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32
Enjoy!
