Description
Cowboy Soup is a hearty, flavorful one-pot meal packed with ground beef, potatoes, vegetables, and bold spices. Perfect for a comforting dinner, this soup combines protein and vegetables simmered in a savory broth, topped with optional cheese, sour cream, and fresh garnishes.
Ingredients
Scale
Main Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 lbs ground beef
- 1 lb Yukon Gold potatoes, cut into 1-inch pieces (about 4 medium potatoes)
- 4 carrots, peeled and sliced into rounds
- 1 (14.5-ounce) can green beans, drained
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 (15-ounce) can corn, drained
- 3 Tablespoons tomato paste
Seasonings & Liquids
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, red pepper flakes to taste
- 4-6 cups beef broth (use 6 for a thinner soup)
Optional Toppings
- Shredded cheese
- Chopped cilantro
- Sour cream
- Sliced jalapeños
- Crushed crackers
Instructions
- Prepare the base: Heat olive oil in a large Dutch oven over medium-high heat until hot. Add the diced onion and celery, cooking for 2-3 minutes until softened and translucent. Then add minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the beef: Add the ground beef to the pot. Brown the meat by breaking it apart with a spoon and cook until no pink remains, about 5-7 minutes.
- Add vegetables and seasonings: Stir in the potatoes, carrots, drained green beans, tomato paste, diced tomatoes with juices, drained black-eyed peas, and corn. Mix everything well to combine.
- Pour broth and season: Pour in 4 cups of beef broth. Add Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes to taste. Add more broth (up to 6 cups total) if you prefer a thinner soup consistency.
- Simmer the soup: Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to medium-low, cover the pot, and simmer for 14-16 minutes until the potatoes are fork-tender and the flavors meld together.
- Adjust seasoning and serve: Taste the soup and adjust salt, pepper, and red pepper flakes as needed. Serve hot topped with shredded cheese, chopped cilantro, sour cream, sliced jalapeños, and crushed crackers as desired.
Notes
- You can adjust the thickness of the soup by adding more or less beef broth to suit your preference.
- Use Yukon Gold potatoes for a creamy texture; other potatoes can be substituted but cooking times may vary.
- For a spicier soup, increase the amount of chili powder and red pepper flakes.
- The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Vegetarian modification: omit ground beef and substitute with plant-based protein or additional beans.
