Cowboy Soup
- Prepare the Roux: In a medium saucepan over medium-high heat, melt the ¼ cup butter. Whisk in the ¼ cup all-purpose flour. Cook the roux for 2-3 minutes, or until it becomes golden brown. Gradually whisk in the 2 ½ cups whole milk. Season with salt and pepper, then remove the saucepan from the heat and refrigerate the roux until ready to use.
- Brown the Beef: Heat a large stockpot or Dutch oven over medium-high heat. Add the 1 pound lean ground beef and cook, breaking it up as it browns. Season generously with salt, pepper, and 1 teaspoon garlic powder. Once the beef is fully browned, transfer it to a separate plate. Drain all but 2 tablespoons of fat from the pot.
- Sauté Vegetables: Add the 1 finely chopped yellow onion, 4 chopped small potatoes, and 1 diced red bell pepper to the pot. Cook for 10-12 minutes, or until the vegetables are softened and the potatoes are fork-tender. Season with salt, pepper, 1 teaspoon cumin, and ½ teaspoon cayenne (if using). Add the 1 can of rinsed and drained corn, 1 can of rinsed and drained black beans, and the 1 can of green chiles.
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