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A delicious plate of Cowboy Soup

Cowboy Soup

A hearty and comforting Cowboy Soup packed with ground beef, potatoes, carrots, and beans, simmered in a rich beef broth. Perfect for a satisfying meal on a cold day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 449
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tablespoons olive oil For sautéing the aromatics.
  • 1 medium yellow onion Diced for even cooking.
  • 3 stalks celery Diced to add aromatic depth.
  • 4 cloves garlic Minced to release its full flavor.
  • 2 lbs ground beef Brown until no pink remains.
  • 1 lb yukon gold potatoes Cut into 1-inch pieces for quick cooking.
  • 4 carrots carrots Peeled and sliced into rounds.
  • 14.5 ounce green beans Drained before adding.
  • 3 Tablespoons tomato paste Adds rich umami and depth.
  • 14.5 ounce diced tomatoes Include the juices for flavor.
  • 15 ounce black eyed peas Drained and rinsed thoroughly.
  • 15 ounce corn Drained well before adding.
  • 6 cups beef broth Adjust consistency as desired.
  • 2 teaspoons Italian seasoning Aromatic herb blend.
  • 1 teaspoon smoked paprika For a subtle smoky flavor.
  • 2 teaspoons chili powder Adds a mild, earthy spice.
  • 1/2 tsp Salt Season to taste, adjust at the end.
  • 1/4 tsp pepper Freshly ground is best.
  • 1/4 tsp red pepper flakes Add more for extra heat if desired.

Equipment

  • Large Dutch Oven

Method
 

  1. Heat the olive oil in a large dutch oven over medium-high heat. Add the diced onion and celery and cook for 2-3 minutes until soft. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Add the ground beef and brown until no pink remains, breaking it up with a spoon. Drain any excess fat. Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes, black eyed peas, corn, spices (Italian seasoning, smoked paprika, chili powder, salt, pepper, red pepper flakes), and 4 cups of beef broth until combined. Add up to 2 additional cups of broth to achieve your desired consistency.
  3. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 14-16 minutes, or until the potatoes are fork-tender. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired.
  4. Serve the Cowboy Soup hot with your desired toppings. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated on the stove or in the microwave.

Notes

Feel free to customize your Cowboy Soup with toppings such as shredded cheddar cheese, sour cream, fresh cilantro, or crusty bread. This soup is perfect for a cozy meal.