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–+ servings
recipe image of a top down mise en place shot showing ground beef chicken pork beans kidney pinto black corn potatoes onions garlic tomatoes chili powder cumin paprika salt pepper broth flour butter cheese jalapeños bell peppers celery carrots arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Cowboy Soup

A hearty and comforting cowboy soup recipe that is perfect for cold evenings. This soup is packed with flavor and uses simple, pantry-friendly ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs Ground Beef 90/10 lean blend
  • 2 medium Onions diced
  • 2 medium Bell Peppers diced
  • 3 cloves Garlic minced
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tbsp Paprika
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 4 medium Potatoes Yukon Gold, diced
  • 2 cups Corn frozen or canned
  • 2 cups Beans mixed pinto and kidney beans, rinsed
  • 2 cups Diced Tomatoes with green chilies
  • 6 cups Beef Broth high quality
  • 1 cup Shredded Cheese optional
  • 1 slice Jalapeño optional

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • cutting board,

Method
 

  1. In a large pot, brown the ground beef over medium-high heat. Use a wooden spoon to break it into small crumbles. Drain the excess fat, leaving a little for sautéing the aromatics.
  2. Add the diced onions, bell peppers, and celery to the pot. Stir them into the beef until the onions become translucent and soft. Add the minced garlic in the last minute so it doesn't burn.
  3. Sprinkle in the chili powder, cumin, and paprika. Toast the spices for thirty seconds directly in the pan to awaken their oils.
  4. Stir in the diced potatoes, corn, and beans. Pour in the diced tomatoes and beef broth.
  5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 to 25 minutes, or until the potatoes are fork tender and the liquid has thickened slightly.
  6. Taste your creation and adjust the seasoning with salt and pepper if needed. Serve hot, topped with shredded cheese and jalapeños if desired.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15g

Notes

This cowboy soup is incredibly versatile and can be adapted to various dietary needs. For a keto version, omit the potatoes and corn and increase the amount of bell peppers and add zucchini. For a vegetarian version, swap the beef for extra black beans or a plant-based crumble and use vegetable broth.
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