Cowboy Soup

Bring the hearty flavors of the wild west to your kitchen with this robust Cowboy Soup. Combining ground beef, a medley of vegetables, beans, and smoky seasonings, this soup is both budget-friendly and deeply satisfying. Perfect for feeding a crowd or meal prepping for the week, it’s a versatile dish that’s sure to become a family favorite.

Why You’ll Love This Recipe

• Hearty and Satisfying: Packed with protein-rich ground beef and nutritious vegetables, this soup is a complete meal in a bowl.

• Quick and Easy: With simple ingredients and straightforward steps, you can have this flavorful soup ready in just 30 minutes.

• Versatile and Budget-Friendly: Utilize pantry staples and customize with your favorite vegetables or beans, making it both economical and adaptable to your taste.

Ingredients

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 2 cups diced potatoes (Yukon gold or red potatoes)
• 1 can (15 ounces) diced tomatoes, with juice
• 1 can (15 ounces) corn kernels, drained
• 1 can (15 ounces) black-eyed peas, drained and rinsed
• 4 cups beef broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Ground Beef: In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks. Once done, remove the beef from the pot and set aside.

2. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, celery, and carrots until they begin to soften, approximately 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

3. Add Potatoes and Seasonings: Stir in the diced potatoes, smoked paprika, chili powder, Italian seasoning, salt, and pepper. Cook for another 2 minutes, allowing the spices to toast slightly.

4. Incorporate Liquids and Beans: Pour in the beef broth, diced tomatoes with their juice, corn kernels, and black-eyed peas. Return the cooked ground beef to the pot, stirring to combine all ingredients.

5. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes, or until the potatoes and carrots are tender.

6. Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed with additional salt and pepper. Ladle into bowls and serve hot, optionally garnished with fresh herbs or a sprinkle of cheese.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Variations

• Spice It Up: For a spicier kick, add a diced jalapeño or a pinch of red pepper flakes during the sautéing step.

• Alternative Proteins: Substitute ground beef with ground turkey, chicken, or even plant-based meat alternatives for a different flavor profile.

• Bean Swap: Feel free to use other beans such as kidney beans, black beans, or pinto beans based on your preference or what you have on hand.

• Vegetable Add-Ins: Incorporate additional vegetables like bell peppers, zucchini, or green beans to boost the nutritional value and add more color to the soup.

Storage/Reheating

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

• Freezing: This soup freezes well. Place cooled soup in freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Reheat the soup on the stovetop over medium heat until warmed through, stirring occasionally. Alternatively, individual portions can be reheated in the microwave for 2-3 minutes, stirring halfway through.

FAQs

Can I make this soup in a slow cooker?

Yes, to prepare in a slow cooker, brown the ground beef and sauté the vegetables as directed, then transfer all ingredients to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.

Is this recipe gluten-free?

Yes, this Cowboy Soup is naturally gluten-free. However, always check labels on store-bought broths and seasonings to ensure they do not contain gluten.

Can I use fresh tomatoes instead of canned?

Absolutely. Substitute the canned diced tomatoes with an equal amount of fresh tomatoes, chopped, keeping in mind that the flavor and texture might be slightly different.

How can I thicken the soup if it’s too thin?

If you prefer a thicker consistency, mash some of the potatoes and beans in the soup with a fork or potato masher, then stir to incorporate. This will naturally thicken the broth.

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Cowboy Soup

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Soup, Main Course
• Method: Stovetop
• Cuisine: American, Western
• Diet: Gluten Free

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Description

This Cowboy Soup is a hearty, protein-packed meal featuring ground beef, vegetables, beans, and smoky seasonings. Ready in just 30 minutes, it’s the perfect one-pot comfort food for busy weeknights or meal prepping. Naturally gluten-free and budget-friendly!

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Ingredients

Protein & Vegetables:

• 1 lb ground beef (or ground turkey)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, peeled & diced
• 2 cups diced potatoes (Yukon gold or red)

Canned Goods:

• 1 can (15 oz) diced tomatoes (with juice)
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) black-eyed peas, drained & rinsed

Seasonings & Liquids:

• 4 cups beef broth
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• 2 tbsp olive oil

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Instructions

1. Cook the Ground Beef

• Heat 1 tbsp olive oil in a large Dutch oven over medium heat.
• Add ground beef, breaking it apart until browned (about 5 minutes).
• Remove beef & set aside.

2. Sauté the Vegetables

• In the same pot, add remaining olive oil, then sauté onion, celery, and carrots until softened (5 minutes).
• Stir in garlic, cooking for 1 more minute.

3. Add Potatoes & Seasonings

• Stir in potatoes, smoked paprika, chili powder, Italian seasoning, salt & pepper.
• Cook for 2 minutes, allowing the spices to toast.

4. Add Liquids & Beans

• Pour in beef broth, diced tomatoes, corn, and black-eyed peas.
• Return cooked ground beef to the pot & stir.

5. Simmer the Soup

• Bring to a boil, then reduce heat to low.
• Cover & simmer for 20 minutes, until potatoes & carrots are tender.

6. Adjust & Serve

• Taste & adjust seasonings as needed.
• Ladle into bowls & enjoy warm!

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Notes

• Spicy Version? Add diced jalapeño or a pinch of red pepper flakes.
• Thicker Soup? Mash some potatoes & beans before serving.
• Slow Cooker Option: Brown beef & sauté veggies first, then cook on LOW for 6-7 hours or HIGH for 3-4 hours.