Cowboy Soup Recipe

Introduction

Cowboy Soup is a hearty and comforting meal packed with ground beef, vegetables, and bold spices. It’s perfect for chilly evenings when you want something filling and flavorful with minimal fuss.

Ingredients

• 2 Tablespoons olive oil
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 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
• 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 (6 cups recommended)
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• Salt, pepper, and red pepper flakes to taste
• Toppings as desired (see tips)

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery, cooking for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
2. Step 2: Add the ground beef and cook until browned with no pink remaining. Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes with juices, black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, salt, pepper, and 4 cups of beef broth. Mix well to combine.
3. Step 3: Bring the soup to a boil over high heat. Once boiling, reduce heat to medium-low and cover. Simmer for 14-16 minutes, or until the potatoes are fork-tender. Add up to 2 more cups of broth if you prefer a thinner consistency. Adjust seasonings as needed.
4. Step 4: Serve the soup hot with your favorite toppings.

Tips & Variations

• Top with shredded cheese, sour cream, chopped green onions, or fresh cilantro for extra flavor and texture.
• For a smoky kick, add a few dashes of hot sauce or swap the smoked paprika for chipotle powder.
• Use ground turkey or chicken instead of beef for a lighter version.
• Add some diced jalapeños if you like your soup spicier.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat or microwave covered until warmed through. This soup also freezes well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra beans or lentils to keep it hearty.

How thick should the soup be?

The soup should be thick and chunky but with enough broth to cover all ingredients. Add more broth to adjust the consistency to your liking.

Cowboy Soup Recipe

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★★★★★

4.6 from 74 reviews

Cowboy Soup is a hearty, flavorful soup loaded with ground beef, potatoes, vegetables, and a blend of savory seasonings. This one-pot meal is perfect for warming up on chilly days and offers a comforting combination of textures and spices with a rich beef broth base.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 Tablespoons olive oil
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 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
• 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 (6 cups recommended)

Seasonings

• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• Salt, pepper, and red pepper flakes to taste

Toppings (Optional)

• Shredded cheese
• Chopped green onions
• Sour cream
• Fresh cilantro

Instructions

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the diced onion and celery, cooking for 2-3 minutes until softened and translucent. Add the minced garlic and cook an additional 1-2 minutes until fragrant.
2. Brown the Meat: Add the ground beef to the pot, breaking it up with a spoon, and cook until no pink remains. This ensures the beef is fully cooked and forms the hearty base of the soup.
3. Add Remaining Ingredients: Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes with juices, black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes. Pour in 4 cups of the beef broth and mix everything well. Add additional broth (up to 2 more cups) to reach your desired soup consistency.
4. Simmer the Soup: Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and let simmer for 14-16 minutes, or until the potatoes are fork-tender and all flavors have melded together. Adjust seasoning if necessary.
5. Serve and Store: Ladle the hot soup into bowls and top with your favorite toppings such as shredded cheese, chopped green onions, sour cream, or fresh cilantro. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until warmed through.

Notes

• You can customize toppings to your liking—try cheese, sour cream, or fresh herbs for added flavor and texture.
• If you prefer a thicker soup, reduce the amount of broth or simmer uncovered briefly to thicken.
• For a spicier kick, increase the amount of red pepper flakes or chili powder.
• Make sure to rinse and drain canned beans and corn to reduce sodium content and improve flavor.
• This soup freezes well—store leftovers in freezer-safe containers for up to 3 months.

Keywords: Cowboy Soup, Beef Soup, Hearty Soup, One-pot meal, Fall recipes, Winter soup, Ground beef recipe