Bean Soup (Emily's)

Emily knew what she was doing with this one: keep it simple and let the cans do the heavy lifting.

Brown some ground chuck with onion, drain the fat, then dump in canned minestrone soup, Rotel tomatoes with green chiles, and ranch-style beans.

Simmer for an hour and you’ve got a thick, beefy, slightly spicy soup that tastes like it took all afternoon.

This is the kind of recipe that gets passed around church potlucks and football watch parties across Texas because it works every single time.

Pro Tips

• Use ground chuck instead of leaner ground beef. The extra fat content keeps the meat tender and adds richness to the broth.
• Don’t skip draining the fat after browning. Nobody wants a greasy soup, even in Texas.
• The Rotel tomatoes bring the heat. Use mild Rotel if you’re feeding kids, or grab the hot version if your crowd can handle it.
• This soup thickens up as it sits, so it’s even better the next day. Add a splash of water or broth when reheating.