Description
Hearty and flavorful Cowboy Soup packed with ground beef, potatoes, vegetables, and a blend of spices, perfect for a comforting meal in about 30 minutes.
Ingredients
Scale
Sauté Base
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
Meat
- 2 lbs ground beef
Vegetables & Legumes
- 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 (15-ounce) can black-eyed peas, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes with juices
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 diced onion and celery, cooking for 2-3 minutes until softened and translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the beef: Add ground beef to the pot. Brown the meat, breaking it apart with a spoon, until no pink remains, about 5-7 minutes.
- Add vegetables and seasonings: Stir in potatoes, carrots, drained green beans, tomato paste, diced tomatoes with juices, drained black-eyed peas, and corn. Mix well.
- 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. Add more broth if desired for desired consistency.
- Simmer the soup: Turn heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 14-16 minutes until potatoes are fork-tender.
- Adjust seasoning and serve: Taste and add additional salt, pepper, or red pepper flakes as needed. Serve hot with toppings of your choice such as shredded cheese, cilantro, sour cream, jalapeños, or crushed crackers.
Notes
- The soup can be made thinner or thicker by adjusting the amount of beef broth used.
- For a spicier kick, increase the amount of red pepper flakes or add jalapeños to the cooking pot.
- Leftovers keep well and taste even better the next day.
- Use a Dutch oven or heavy-bottomed pot to ensure even cooking and avoid burning.
- Optional toppings add great texture and flavor contrast—feel free to customize.
