Recipe Background
Saddle Soup: A comforting soup perfect for unwinding with friends.
The first time I made Saddle Soup was on the bold brink of my first solo horse-riding competition. As a kid who spent weekends at the local ranch, the saddle was as familiar to me as my own kitchen. That particular Sunday morning, I found myself wrestling with a pot of creamy roux, having just discovered the joy of whisking butter and flour to golden perfection. A light sprinkle of cayenne added a kick, reminiscent of the pre-ride jitters I was feeling. I had to remind myself to gently sauté the onions, potatoes, and bell peppers until fork-tender, giving each layer its own moment in the spotlight, much as a rider must work in harmony with their horse. The process was almost meditative, calming the nerves before my big debut.
There's something about a bubbling pot of Saddle Soup that invites camaraderie and warmth. I remember sharing a bowlful with my mentor, a seasoned rider who always insisted on draining the beans properly so the flavors stayed true. The first spoonful, laden with buttery goodness, melted Velveeta, and a sprinkle of grated cheddar, was pure comfort. It was the perfect send-off before an afternoon in the arena, surrounded by hay-stuffed fences and eager onlookers. As I rode that day, the memory of my soup simmering back at the lodge held me steady, reminding me of the balance in flavors, much like life itself. Serving it now to friends conjures those competitive yet comforting mornings, with its hearty blend of beef, cumin's earthiness, and the subtle heat of green chiles.
A tip to share: ensuring your Velveeta cubes are evenly cubed helps the soup attain a smoother consistency, so don't rush that step. Whether or not you saddle up afterward, this soup invites you to slow down and savor each bite.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- kosher salt to taste
- freshly ground pepper to taste
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 yellow onion finely chopped
- 4 small potatoes chopped
- 1 red bell pepper diced
- 1 teaspoon cumin
- 1/2 teaspoon cayenne optional
- 1 (13.25-ounce) can whole corn kernels rinsed and drained
- 1 (13.25-ounce) can black beans rinsed and drained
- 1 (4-ounce) can green chiles
- 3 cups low-sodium chicken broth or beef broth
- 1 (16-ounce) package Velveeta® cubed
- 1 cup sharp cheddar cheese grated or shredded
- bacon bits optional, to taste
Directions
- In a medium saucepan over medium-high heat, melt the butter.
- Whisk the flour into the butter and cook until it is golden-brown and forms a roux, about 2-3 minutes.
- Whisk the milk into the roux and season with the salt and the pepper.
- Transfer the roux from the heat and refrigerate until ready to use.
- In a large stockpot or Dutch oven over medium-high heat, cook the beef, while crumbling, until it is no longer pink, about 5-7 minutes.
- Season the beef with the salt, the pepper, and the garlic powder and stir to combine.
- Transfer the beef mixture to a plate and drain all but 2 tablespoons of the fat from the pot.
- Add the onions, the potatoes, and the bell peppers to the stockpot and cook until the veggies have softened and are fork-tender, about 10-12 minutes.
- Sprinkle the veggies with the salt, the pepper, the cumin, and the cayenne.
- Add the corn, the black beans, and the green chiles and their juices to the veggies and stir to combine.
- Stir the cooked beef and the chicken broth into the veggie mixture and bring to a boil.
- Reduce the heat, cover, and simmer the soup for 15 minutes.
- Stir the roux mixture and the cheese cubes into the soup mixture, cover, and cook until the cheese has melted and the soup is thick and smooth, about 15 minutes.
- Serve with the sharp cheese and the bacon bits.
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