Step 1

Heat the olive oil in a large pot over medium heat and sauté the onions for 4-5 minutes or until translucent.

Step 2

Add the lean ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through.

Step 3

Stir in the red pointed pepper, finely chopped garlic cloves, and jalapeño, and cook for another 2-3 minutes until the pepper begins to soften.

Step 4

Add the mild chili powder, ground cumin, and dried oregano to the pot, stirring to evenly coat the beef and vegetables in the spices.

Step 5

Next, add the canned diced tomatoes, taco mixed beans, green beans, and sweetcorn, and stir to combine.

Step 6

Add the beef stock to the pot and bring the soup to a boil. Reduce the heat to a simmer and let it cook for 15-20 minutes.

Step 7

Season the soup with salt and freshly ground black pepper to taste.

Step 8

Serve the cowboy soup hot with a side of crusty bread or tortilla chips.