Cowboy soup is a hearty one-pot soup made with ground beef, beans, vegetables, and potatoes simmered in a rich tomato broth. It’s the kind of cozy, filling dinner that comes together quickly and feeds a crowd.
Bring the wild west to your kitchen with this budget-friendly and filling soup! It makes great leftovers and is full of healthy ingredients, making it the perfect weeknight meal.
This is one of those recipes I make when I want something comforting but still practical. Everything cooks in one pot, it’s packed with protein and vegetables, and it uses a lot of pantry ingredients you probably already have. My kids love this one because it’s thick and hearty, almost like a cross between chili and vegetable beef soup.
The best part is how flexible it is. You can toss in whatever vegetables are hanging out in your fridge or swap the beans depending on what you have in the pantry. It’s the kind of dinner that works on busy weeknights but also makes incredible leftovers the next day.
Love hearty soups? Try ground turkey vegetable soup, sweet and spicy chili, or Italian meatball soup next.
Cowboy soup is a hearty vegetable and beef soup made with ground beef, beans, potatoes, vegetables, and tomatoes simmered in a savory broth. It’s known for being filling, budget friendly, and easy to make with pantry ingredients. It’s my cowboy caviar in soup form!
Think of it as a cross between vegetable beef soup and chili. You get the hearty beef, the vegetables, the beans, and just enough smoky spice to make the broth really flavorful.
This version is especially weeknight friendly because everything cooks in one pot and the soup is ready in about 30 minutes. serve it with gluten-free cornbread for the perfect weeknight meal.
Recipes like healthy chicken tortilla soup, sweet potato chili and this cowboy stew pack in the vegetables in a rich flavorful, broth.
It’s a dump and go recipe you can easily convert to the crock pot or make into a freezer meal, which I love to do with this crock pot steak chili.
Ingredients You Need
Here are the simple ingredients for this cowboy soup recipe. Skip to the recipe card for exact measurements.
- Ground beef: This is the base of the soup and what gives it that hearty, comforting flavor. I like using 90/10 ground beef because it adds richness to the broth without making the soup greasy. Ground beef is my favorite cut of beef as we head back to school with busy schedules! Some of my weeknight staples include healthy sloppy joes and taco pasta.
- Mirepoux: a combination of onion, celery, and carrots. You could buy frozen mirepoix to save time.
- Potatoes: I used yukon gold, but I also like baby red potatoes.
- Tomatoes: diced tomatoes with juice or fire roasted tomatoes work.
- Corn: canned corn or fresh corn work.
- Broth: Beef stock or bone broth are great options for more nutrients.
- Spices: a mixture of smoked paprika, chili powder, salt, and Italian seasoning create a smoky southwest flavor.
- Beans: I love black eyed peas but you can use any bean you have on hand.
Recipe Variations
- Leftover vegetables: This soup is a great way to use up veggies in the fridge before they go bad. You can try adding mushrooms, bell peppers, or even stir in spinach at the end.
- Different beans: try black beans, kidney beans, or chili beans.
- More spices: add taco seasoning, cajun seasoning, or more salt to taste.
- More heat: stir in some hot sauce, sriracha, red pepper flakes, or a pinch of cayenne pepper.
- Low carb: swap the potatoes for cauliflower florets.
Love Tex-Mex recipes? Try Instant Pot taco soup, sweet potato beef taco skillet, or Mexican shredded beef next.
How to Make Cowboy Soup
Here are the simple steps, with photos, to make this cowboy hamburger soup. Skip to the recipe card for the printable version.
Step 1. Saute Vegetables. Cook the veggies in olive oil in a Dutch oven.
Step 2. Brown the Beef. Break up the ground beef with the veggies until no pink remains.
Step 3. Stir in Soup Ingredients. Add the remaining ingredients and spices and stir well to combine.
Step 4. Simmer. Bring the cowboy soup to a boil over high heat then turn it down and simmer for 15 minutes, until the potatoes are tender.
Expert Tips
- Get creative with the vegetables and canned foods you have on hand.
- Don’t overcook the soup! It’s ready when the potatoes are fork-tender. Overcooking can result in mushy potatoes.
- Use frozen mirepoix to save time chopping celery, onion, and carrots.
- Cowboy soup gets more flavorful as it sits overnight so store it overnight and enjoy it as leftovers! Add more broth as needed if the veggies absorb some of the liquid.
Can I Make it In the Crockpot or Instant Pot?
Yes! You can make this cowboy soup in both a slow cooker and crock pot.
Crock Pot Cowboy Soup: Brown the meat on the stove and add it to the slow cooker with the remaining ingredients. Cook on low for 5-6 hours or high for 6-8 hours and enjoy!
Instant Pot Cowboy Soup: Saute the onion and celery on the saute setting then brown the meat. Add the remaining ingredients and pressure cook (manual) for 15 minutes with a quick release.
Make Ahead and Storage
Fridge: Store leftover soup in an airtight container in the fridge for up to 4 days.
Freezer: Allow the soup to cool complete then transfer it to a freezer safe container or freezer bags. Label and date the bag then store flat in the freezer for up to 3 months.
Reheat: Thaw overnight in the fridge and reheat on the stove or in the microwave until heated through.
This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.
What is Cowboy Soup Made Of?
Cowboy soup is typically made with ground beef, beans, potatoes, vegetables, tomatoes, and broth simmered together in one pot. Many versions also include corn and smoky spices like chili powder or paprika. The result is a thick, hearty soup that’s filling enough to serve as a full meal.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Cowboy Soup
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Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion diced
- 3 stalks celery diced
- 4 cloves garlic mined
- 2 lbs ground beef
- 1 lb yukon gold potatoes cut into 1-inch pieces (4 medium potatoes)
- 4 carrots peeled and sliced into rounds
- 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 I used 6 cups
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, and red pepper flakes to taste
- Toppings as desired see notes
Instructions
- Heat the olive oil in a large dutch oven over medium-high heat. Once it’s hot, add the onion and celery and cook for 2-3 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.2 Tablespoons olive oil, 1 medium yellow onion, 3 stalks celery, 4 cloves garlic
- Add the ground beef and brown until no pink remains. Stir in the rest of the ingredients, spices, and 4 cups of beef broth until combined. Add up to 2 cups more broth to reach desired consistency.2 lbs ground beef
- Turn the heat up to high and bring it to a boil. Once it’s boiling, turn the heat down to medium-low, cover, and simmer for 14-16 minutes, until the potatoes are fork-tender. Taste and add more salt, pepper, or red pepper flakes as needed.1 lb yukon gold potatoes, 4 carrots, 1 (14.5 -ounce) can green beans, 3 Tablespoons tomato paste, 1 (14.5-ounce) can diced tomatoes, 1 (15-ounce) can black eyed peas, 1 (15-ounce) can corn, 4-6 cups beef broth, 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, 2 teaspoons chili powder, Salt, pepper, and red pepper flakes to taste
- Serve hot with desired toppings. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or covered in the microwave until heated through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m going to try…..it looks delicious.
Let me know how it turns out!
I’ve made this at least four times and I always enjoy it. A great budget dinner.
Thank you so much, Kelcie!
It was so yummi
Thank you Molly!
This is I think my third time to comment on this soup. I’m making it as part of our New Year’s dinner (black eyed peas) 😊
So delicious and so good reheated with a piece of hot cornbread and butter ! Most perfect meal ever !
So glad you love it. Thank you Janet!!
Our family loves it! Even my toddler and our 9 month old cleaned their plates! So flavorful!
Thanks Victoria!!