Carolyn Crump | Cherokee County EC

After a day of camping, a hearty bowl of Cowboy Soup would really hit the spot. Budget-friendly to feed a hungry crowd, this soup has all the flavors of something that simmered all day.

—Vianney Rodriguez, Food Editor

1 1/2 pounds ground chuck
1 teaspoon minced garlic
1 small onion, chopped
1 can ranch-style beans (15 ounces)
1 can tomatoes with green chiles (10 ounces)
3 cans minestrone soup (15 ounces each)
Salt, to taste
Ground black pepper, to taste

1. Place a grill-safe medium pot on a preheated grill grate or coals. Add ground chuck, garlic and onion. Brown chuck, breaking up with a spoon, until fully cooked. Remove from heat, drain and discard drippings.

2. Return to heat and add beans, tomatoes and minestrone. Bring to a boil, then move pot to area of indirect heat on grill. Simmer 20 minutes. Season with salt and pepper, to taste. Serve warm.

Serves 6–8.