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Cowboy Soup Recipe

Cowboy Soup Recipe
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★★★★★

5.2 from 29 reviews

Cowboy Soup is a hearty, comforting, and flavorful one-pot meal packed with ground beef, potatoes, vegetables, and a blend of spices. Perfect for chilly days, this rustic soup combines savory beef broth with colorful ingredients like carrots, green beans, black-eyed peas, and corn, delivering a satisfying and nutritious dish that can be enjoyed for lunch or dinner.

Ingredients

Scale

Vegetables and Aromatics

  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 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

Meat and Fats

  • 2 lbs ground beef
  • 2 Tablespoons olive oil

Seasonings and Broth

  • 3 Tablespoons tomato paste
  • 4–6 cups beef broth (6 cups used)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • Salt, pepper, and red pepper flakes to taste

Toppings (Optional)

  • Toppings as desired (e.g., shredded cheese, sour cream, chopped green onions, fresh cilantro)

Instructions

  1. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large dutch oven over medium-high heat. Add the diced onion and celery, cooking for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Brown the Beef: Add 2 pounds of ground beef to the pot and cook until browned and no pink remains, breaking it up with a spoon as it cooks.
  3. Add Remaining Ingredients: Stir in the diced Yukon gold potatoes, sliced carrots, drained green beans, tomato paste, diced tomatoes with juices, black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, and salt, pepper, and red pepper flakes to taste. Pour in 4 cups of beef broth and combine well. Add up to 2 more cups of broth to adjust the soup to your desired consistency.
  4. Simmer the Soup: Increase the heat to high to bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 14-16 minutes, or until the potatoes are fork-tender.
  5. Adjust Seasonings and Serve: Taste the soup and add more salt, pepper, or red pepper flakes as needed. Serve the soup hot with your choice of toppings such as shredded cheese, sour cream, or fresh herbs. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until warmed through.

Notes

  • You can customize the toppings based on your preference; cheese, sour cream, chopped green onions, and fresh cilantro are great options.
  • If you prefer a spicier soup, increase the amount of red pepper flakes or add a diced jalapeño when sautéing the vegetables.
  • For a thicker soup, reduce the amount of broth or simmer uncovered for a few minutes to evaporate excess liquid.
  • Leftovers store well in the refrigerator for up to 4 days; the flavors intensify overnight.
  • Use fresh vegetables in season for the best flavor and texture.

Nutrition

Keywords: cowboy soup, ground beef soup, hearty soup recipe, beef and vegetable soup, easy dinner soup, one pot meal

Find it online: https://hannahdelgado.com/cowboy-soup-recipe/