Description
Cowboy Soup is a hearty, comforting dish inspired by the rustic meals of the American West. This one-pot wonder combines ground beef, vegetables, and smoky spices into a flavorful, protein-packed soup that’s perfect for family dinners, meal prep, or feeding a crowd. Adaptable to various tastes and ingredients, it’s a versatile recipe that embodies simplicity and nourishment.
Ingredients
Units
Scale
- 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 (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
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, and red pepper flakes to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and celery, cooking for 2–3 minutes until softened. Add garlic and sauté for another 1–2 minutes until fragrant.
- Add ground beef, cooking until browned. Break it into small pieces and drain excess fat if necessary.
- Stir in potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, Italian seasoning, smoked paprika, and chili powder.
- Pour in 4 cups of beef broth, adding up to 2 more cups for desired consistency.
- Bring to a boil, then reduce to medium-low heat. Cover and simmer for 14–16 minutes or until potatoes are fork-tender.
- Season with salt, pepper, and red pepper flakes to taste. Serve hot with optional toppings like shredded cheese, green onions, crushed tortilla chips, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes