Description
This hearty Cowboy Soup is a comforting, one-pot meal loaded with ground beef, potatoes, classic vegetables, and a blend of savory spices. Ready in just 30 minutes, it’s perfect for feeding a hungry crowd—and perfect for those busy weeknights when you want something both easy and satisfying! The flavorful broth and customizable toppings make this soup a family-friendly favorite.
Ingredients
Produce
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 lb Yukon Gold potatoes (about 4 medium), cut into 1-inch pieces
- 4 carrots, peeled and sliced into rounds
Meat
- 2 lbs ground beef
Canned & Jarred Goods
- 1 (14.5-ounce) can green beans, drained
- 3 Tablespoons tomato paste
- 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
- 4–6 cups beef broth (use 6 cups for a thinner soup)
Spices & Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, and red pepper flakes, to taste
Oils
- 2 Tablespoons olive oil
Toppings (Optional)
- Parmesan cheese
- Shredded cheddar cheese
- Green onions
- Crushed tortilla chips or Fritos
- Sour cream
Instructions
- Sauté Vegetables: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add diced onion and celery. Cook for 2-3 minutes until they’re soft and translucent, then add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Brown the Beef: Add ground beef to the pot and brown it, breaking it apart with a spoon. Cook until no pink remains.
- Add Vegetables and Broth: Stir in potatoes, carrots, green beans, tomato paste, diced tomatoes (with their juices), black eyed peas, corn, Italian seasoning, smoked paprika, chili powder, and 4 cups of beef broth. Add salt, pepper, and red pepper flakes to taste. If you prefer a thinner soup, add up to 2 more cups of broth to reach your desired consistency.
- Simmer: Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to medium-low, cover, and let it simmer for 14-16 minutes, or until the potatoes are fork-tender. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.
- Serve: Ladle hot soup into bowls and top with any desired toppings such as cheese, green onions, tortilla chips, or sour cream. Enjoy!
Notes
- Shortcut: Use frozen mirepoix (pre-chopped onion, celery, and carrots) to save time.
- Beans: Substitute with any beans you have on hand, such as black beans, chili beans, or even baked beans.
- Crock Pot: Brown the meat on the stove first, add all ingredients to the slow cooker, and cook on high for 5-6 hours or low for 6-8 hours.
- Instant Pot: Sauté onions and celery using saute mode, brown meat, then add remaining ingredients and pressure cook for 15 minutes with a quick release.
- Freezer Friendly: Let the soup cool completely, then transfer to freezer-safe containers or bags. Label and freeze for up to 3 months.
- Leftovers: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (560g)
- Calories: 449
- Sugar: 10g
- Sodium: 437mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 39g
- Cholesterol: 98mg
