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–+ servings
image of realistic top down mise en place shot showing fresh ground beef potatoes onions garlic ranch beans corn diced tomatoes rotel green chiles tomato paste beef broth arranged in clear glass bowls on white marble kitchen counter with rustic brown wooden spoons under soft diffuse daylight
adam saha

Hearty Cowboy Soup

A robust, satisfying, and deeply comforting soup that tastes like it took all afternoon to make but only takes 30 minutes. This one-pot meal combines ground beef, beans, potatoes, and Southwestern spices for a budget-friendly weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ground Beef
  • 2 lbs ground beef
Aromatics
  • 1 large yellow onion diced
  • 4 cloves garlic minced
Vegetables & Heartiness
  • 4 cups beef broth
  • 3 Russet potatoes peeled and diced into 1/2-inch cubes
  • 1 15 oz can ranch beans drained and rinsed
  • 1 15 oz can black beans drained and rinsed
  • 1 10 oz can Rotel tomatoes with green chiles
Spices
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • salt to taste
  • black pepper to taste
Optional Add-ins
  • 1 cup frozen corn
  • 1 small can green chiles diced
Garnishes
  • shredded cheddar cheese
  • sour cream
  • fresh cilantro
  • green onions

Equipment

  • Large pot or Dutch oven

Method
 

  1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the ground beef and break it up with a wooden spoon. Season generously with salt and pepper. Cook until the beef is fully browned and no pink remains. Drain off any excess grease.
  2. Reduce the heat to medium. Add the diced onion to the pot. Sauté for about 5 minutes until the onion is softened and translucent, scraping up any browned bits on the bottom of the pot. Then, stir in the minced garlic, cooking for just 60 seconds until fragrant.
  3. Sprinkle in the chili powder, ground cumin, smoked paprika, and oregano. Stir these spices into the beef and onion mixture, cooking for another minute to bloom the spices.
  4. Pour in the beef broth. Add the diced potatoes and the can of Rotel. Bring the mixture to a strong simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 10-15 minutes, or until the potatoes are fork-tender.
  5. Once the potatoes are cooked, stir in the rinsed ranch beans, black beans, and the frozen corn. Continue to simmer, uncovered, for another 5-7 minutes until everything is heated through.
  6. Taste and adjust seasoning. Add more salt, pepper, or cayenne if desired. If the soup is too thick, add a little more broth or water. If it's too thin, mash a few of the cooked potato cubes against the side of the pot to naturally thicken the broth.
  7. Divide the soup into bowls. Top generously with shredded cheese, a dollop of sour cream, and fresh green onions. Serve immediately.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 100mgIron: 3.5mg

Notes

This soup is perfect for making ahead and freezing. It tastes even better the next day! Use ground turkey for a lighter version, or add more vegetables like peas and carrots to stretch it further. Serve with cornbread or a simple salad for a complete meal.
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