Description
Cowboy Soup is a hearty, flavorful soup packed with ground beef, vegetables, and a blend of spices. This comforting one-pot meal combines potatoes, carrots, green beans, black-eyed peas, and corn simmered in a savory tomato and beef broth base, perfect for a satisfying dinner for the whole family.
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
Spices and Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, red pepper flakes to taste
Liquids
- 4–6 cups beef broth (use 6 for a thinner soup)
Toppings (Optional)
- 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. Once the oil is hot, add the diced onion and celery. Cook for 2 to 3 minutes until the vegetables soften and become translucent. Add the minced garlic and continue cooking for another 1 to 2 minutes until fragrant.
- Cook the beef: Add the ground beef to the pot. Use a spoon to break it apart as it cooks. Brown the meat fully, ensuring no pink remains, which should take about 5 to 7 minutes.
- Add vegetables and seasonings: Stir in the potatoes, carrots, drained green beans, tomato paste, diced tomatoes with their juices, drained black-eyed peas, and corn. Mix everything thoroughly to combine all ingredients.
- Pour broth and season: Pour in 4 cups of beef broth initially and stir in the Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes to taste. Add more broth if you want a thinner soup consistency.
- Simmer the soup: Increase the heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot, and let the soup simmer gently for 14 to 16 minutes, or until the potatoes are fork-tender.
- Adjust seasoning and serve: Taste the soup and add extra salt, pepper, or red pepper flakes if needed. Serve the soup hot, topped with your choice of shredded cheese, chopped cilantro, sour cream, sliced jalapeños, or crushed crackers.
Notes
- You can adjust the thickness of the soup by varying the amount of beef broth.
- For a spicier version, increase the amount of chili powder and red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well; reheat gently on the stove over low heat.
- Feel free to substitute ground turkey or chicken for a leaner protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
