Bronco Buster Soup

Russ Myers


Here's a hearty “stick to ribs” soup that's a winner with the kids. Leftovers are ideal for school lunches.

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4 servings


20 Min


30 Min


Stove Top


1 1/2 C Stew Meat Mix*
4 C Meat Broth*
15 Oz Can pinto beans (drained)
1 C Chopped onion
1/2 tsp Dried thyme (crushed)
2 Medium size potatoes (peeled and diced)
2 Medium size carrots (sliced)
1/4 C Grated Parmesan cheese

Directions Step-By-Step

In a saucepan, combine Stew Meat Mix*, Meat Broth*, pinto beans, (mash beans slightly), onion, and thyme. Cook, covered, over medium heat until broth is thawed, 10 to 15 minutes. Add potatoes, and carrots to soup. Cover. Reduce heat and simmer about 30 minutes or until vegetables are tender, stirring occasionally. Season to taste. Ladle in bowls. Sprinkle each serving with 1 tablespoon of the Parmesan cheese.*Stew Meat Mix, Meat Broth recipe located in this program

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom