Go Back

Cowboy Soup

A hearty and comforting dish featuring tender beef, colorful veggies, and a blend of spices that brings family and friends together, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Western
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef You can substitute with Halal turkey or chicken for a lighter option.
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 2 cloves garlic, minced
  • 2 cups beef broth Use low-sodium to avoid watery soup.
  • 1 can diced tomatoes (14.5 oz)
  • 1 can kidney beans, drained and rinsed
  • 1 can corn, drained
  • 1 tablespoon chili powder Adjust based on spice preference.
  • 1 teaspoon cumin
  • to taste salt and pepper

Method
 

Cooking Steps
  1. In a large pot over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Remember to break it apart as it cooks.
  2. Stir in the chopped onion, bell pepper, and minced garlic. Cook for an additional 4-5 minutes until the veggies are tender and fragrant.
  3. Pour in the beef broth, diced tomatoes, kidney beans, and corn. Mix well to combine all ingredients.
  4. Add in the chili powder, cumin, and a sprinkle of salt and pepper. Stir until everything is well mixed.
  5. Allow the soup to come to a gentle boil, then reduce heat and let simmer for 15-20 minutes, ensuring all flavors meld beautifully.
  6. Ladle the soup into bowls and top with your favorite garnishes, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, and freeze beautifully for up to 2 months. When reheating, do so gently on the stove over low heat.