Description
Cowboy Soup is a hearty, flavorful one-pot meal packed with ground beef, potatoes, carrots, and a medley of vegetables simmered in a savory tomato and beef broth base seasoned with Italian herbs, smoked paprika, and chili powder. This comforting soup is perfect for a filling family dinner and can be garnished with shredded cheese, sour cream, jalapeños, and cilantro for added taste.
Ingredients
Scale
Base
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
Main Ingredients
- 2 lbs ground beef
- 1 lb Yukon Gold potatoes, cut into 1-inch pieces (about 4 medium potatoes)
- 4 carrots, peeled and sliced into rounds
- 1 (14.5-ounce) can green beans, drained
- 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
Seasonings & Broth
- 3 Tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, red pepper flakes to taste
- 4-6 cups beef broth (use 6 for a thinner soup)
Toppings (Optional)
- Shredded cheese
- Chopped cilantro
- Sour cream
- Sliced jalapeños
- Crushed crackers
Instructions
- Prepare the base: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the diced onion and celery. Cook for 2-3 minutes until softened and translucent. Then add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the beef: Add the ground beef to the pot. Brown the meat by breaking it apart with a spoon until no pink remains, approximately 5-7 minutes.
- Add vegetables and seasonings: Stir in the potatoes, carrots, drained green beans, tomato paste, diced tomatoes with their juices, drained black-eyed peas, and corn. Mix everything well to combine.
- Pour broth and season: Pour in 4 cups of beef broth. Stir in Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes. If you prefer a thinner soup, add up to 2 more cups of broth.
- Simmer the soup: Turn the heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot, and let the soup simmer for 14-16 minutes until the potatoes are fork-tender.
- Adjust seasoning and serve: Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes if needed. Serve hot with your choice of shredded cheese, chopped cilantro, sour cream, sliced jalapeños, and crushed crackers as toppings.
Notes
- Use Yukon Gold potatoes as they hold their shape well when simmered in soup.
- Adjust the amount of chili powder and red pepper flakes to control the level of spiciness.
- For a thicker soup, reduce the amount of broth or simmer uncovered for a longer period to reduce liquid.
- This soup can be made ahead and tastes even better the next day after flavors meld.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
