Serves 4
Ingredients
1 tablespoon Gil’s California Extra Virgin Olive Oil
1/4 cup red onion, peeled and chopped
2 garlic cloves, peeled and minced
1/4 cup Gil’s Southwest Pickle Chips, chopped (plus extra for garnish)
8oz ground beef
1 teaspoon Cowboy Rub
2 tablespoons all-purpose flour
2 cups beef broth
1 14.5oz can diced tomatoes
2 tablespoons tomato paste
2 tablespoons yellow mustard
2 tablespoons heavy cream
3 tablespoons shredded cheddar
3 tablespoons scallions, chopped
Instructions:
Heat oil in a large pot over medium high heat. Once the oil is hot, add the red onion, garlic, and pickles, and sauté until fragrant, about 1 minute. Crumble ground beef into the skillet, stir to combine with the veggies, and cook for 3 minutes or until browned. Stir in the flour and add the beef broth, diced tomatoes, yellow mustard, and heavy cream, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and cook, stirring occasionally, for 10 minutes. Divide soup between bowls and top with cheddar, scallions, and pickles before serving.