Cowboy Soup

Cowboy Soup is a hearty, rustic, and flavor-packed meal loaded with ground beef, beans, corn, potatoes, and tomatoes, all simmered in a deliciously seasoned broth. It’s the perfect one-pot comfort food, ideal for chilly nights, busy weeknights, or when you need something simple and satisfying.

This soup is inspired by classic cowboy cooking, where ingredients are simple but come together to create a rich, filling dish. Serve it with cornbread, crusty bread, or tortilla chips for the ultimate cozy meal.

Kitchen Equipment Needed

• Large Dutch oven or stockpot
• Wooden spoon
• Measuring cups and spoons
• Cutting board and knife

Ingredients Overview

• Ground Beef: Adds heartiness and protein.
• Vegetables: A mix of onions, potatoes, tomatoes, corn, and beans makes this soup hearty and flavorful.
• Seasonings: Chili powder, cumin, and garlic powder bring a Tex-Mex kick.
• Beef Broth: The base that ties all the flavors together.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 1 (15-oz) can diced tomatoes
• 1 (10-oz) can diced tomatoes with green chilies (Rotel)
• 1 (15-oz) can corn, drained
• 1 (15-oz) can pinto beans, drained and rinsed
• 1 (15-oz) can black beans, drained and rinsed
• 4 cups beef broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon Worcestershire sauce (optional, for extra depth)
• 1/2 teaspoon red pepper flakes (optional, for heat)

Directions

Step 1: Brown the Beef

1. Heat a large Dutch oven or stockpot over medium heat.
2. Add ground beef and diced onion, cooking until beef is browned and onions are softened (about 5 minutes). Drain excess grease.
3. Stir in garlic, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 1 minute to bloom the spices.

Step 2: Add the Vegetables & Broth

1. Stir in diced potatoes, tomatoes, Rotel, corn, pinto beans, black beans, and Worcestershire sauce.
2. Pour in beef broth and bring to a gentle boil.

Step 3: Simmer the Soup

1. Reduce heat to low and simmer for 20-25 minutes, or until potatoes are tender.
2. Stir occasionally, adjusting seasoning if needed.

Step 4: Serve & Enjoy

1. Ladle into bowls and garnish with shredded cheese, sour cream, or fresh cilantro if desired.
2. Serve with cornbread, tortilla chips, or crusty bread.

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~320
• Fat: ~12g
• Carbohydrates: ~35g
• Protein: ~22g

Expert Tips

• For a Thicker Soup: Mash some of the potatoes and beans to create a heartier consistency.
• Make It Spicier: Add extra red pepper flakes, hot sauce, or jalapeños.
• For a Slow Cooker Version: Brown the beef first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

FAQs

Can I make Cowboy Soup ahead of time?
Yes! It actually tastes even better the next day as the flavors develop.

How do I store leftovers?
Refrigerate in an airtight container for up to 4 days.

Can I freeze Cowboy Soup?
Yes! Freeze for up to 3 months in freezer-safe bags or containers. Thaw and reheat on the stovetop.

Storing & Freezing

• Storing: Keep in the fridge for up to 4 days in an airtight container.
• Freezing: Freeze in portions for up to 3 months. Reheat on the stovetop or microwave.

Substitutions & Variations

• Vegetarian Version: Use vegetable broth and swap ground beef for lentils or extra beans.
• Cheesy Twist: Stir in shredded cheddar cheese before serving.
• Extra Protein: Add shredded chicken or sausage instead of ground beef.

Cowboy Soup

Cowboy Soup is a **hearty, rustic, and flavor-packed meal** loaded with **ground beef, beans, corn, potatoes, and tomatoes**, all simmered in a deliciously seasoned broth.

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Equipment

• - Large Dutch oven or stockpot
• - Wooden spoon
• Measuring cups and spoons
• - Cutting board and knife

Ingredients

  

• - 1 lb ground beef
• - 1 small onion diced
• - 2 cloves garlic minced
• - 2 medium potatoes diced
• - 1 15-oz can diced tomatoes
• - 1 10-oz can diced tomatoes with green chilies (Rotel)
• - 1 15-oz can corn, drained
• - 1 15-oz can pinto beans, drained and rinsed
• - 1 15-oz can black beans, drained and rinsed
• - 4 cups beef broth
• - 1 teaspoon chili powder
• - 1 teaspoon cumin
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon salt adjust to taste
• - 1/4 teaspoon black pepper
• - 1 tablespoon Worcestershire sauce optional, for extra depth
• - 1/2 teaspoon red pepper flakes optional, for heat

Instructions

 

• #### **Step 1: Brown the Beef**
• Heat a **large Dutch oven or stockpot** over **medium heat**.
• Add **ground beef and diced onion**, cooking until beef is browned and onions are softened (**about 5 minutes**). Drain excess grease.
• Stir in **garlic, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper**. Cook for **1 minute** to bloom the spices.
• #### **Step 2: Add the Vegetables & Broth**
• Stir in **diced potatoes, tomatoes, Rotel, corn, pinto beans, black beans, and Worcestershire sauce**.
• Pour in **beef broth** and bring to a **gentle boil**.
• #### **Step 3: Simmer the Soup**
• Reduce heat to **low** and simmer for **20-25 minutes**, or until potatoes are tender.
• Stir occasionally, adjusting seasoning if needed.
• #### **Step 4: Serve & Enjoy**
• Ladle into bowls and **garnish with shredded cheese, sour cream, or fresh cilantro** if desired.
• Serve with **cornbread, tortilla chips, or crusty bread**.