Cowboy Soup
This cowboy soup is a hearty one-pot dinner loaded with ground beef, potatoes, beans, and vegetables simmered in a rich tomato broth. It’s easy, filling, and comes together in about 30 minutes using simple pantry ingredients. If you need a cozy weeknight soup that feeds a crowd and reheats beautifully, this is the one.
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Servings: 8 servings
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
Soup Toppings: parmesan cheese, shredded cheddar cheese, green onions, crushed tortilla chips, fritos, or sour cream.
Shortcut: purchase frozen mirepoix (mixture of onion, celery, and carrots) to save chopping time.
Beans: use any beans you have on hand like black beans or chili beans. You could even add a can of baked beans!
Crock Pot: Brown the meat on the stove and add it to the slow cooker with the remaining ingredients. Cook on high for 5-6 hours or low for 6-8 hours and enjoy!
Instant Pot: 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.
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.
Nutrition
Serving: 1serving (560g) | Calories: 449kcal | Carbohydrates: 36g | Protein: 39g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 98mg | Sodium: 437mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5537IU | Vitamin C: 16mg | Calcium: 69mg | Iron: 4mg
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