Cowboy Soup Recipe

Introduction

Cowboy Soup is a hearty, flavorful stew packed with ground beef, vegetables, and bold spices. It’s a perfect one-pot meal that’s both comforting and easy to make any day of the week.

Ingredients

• 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 carrots, peeled and sliced
• 1 can green beans, drained
• 3 tablespoons tomato paste
• 1 can diced tomatoes with juices
• 1 can black-eyed peas, drained
• 1 can corn, drained
• 4-6 cups beef broth
• Italian seasoning, to taste
• Smoked paprika, to taste
• Chili powder, to taste
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery, and sauté until they are soft and translucent.
2. Step 2: Stir in the minced garlic and cook for another minute until fragrant.
3. Step 3: Add the ground beef to the pot, breaking it up as it cooks. Brown the beef thoroughly until there is no pink remaining.
4. Step 4: Mix in the potatoes, carrots, green beans, tomato paste, diced tomatoes with juices, black-eyed peas, and corn.
5. Step 5: Pour in 4 cups of beef broth and stir to combine all ingredients.
6. Step 6: Bring the soup to a boil over high heat, then reduce to medium-low and let it simmer for 14-16 minutes, or until the potatoes are fork-tender.
7. Step 7: Adjust seasoning with Italian seasoning, smoked paprika, chili powder, salt, and pepper to your taste.
8. Step 8: Serve the soup hot, garnished with your favorite toppings if desired.

Tips & Variations

• For extra heat, add a pinch of cayenne or chopped jalapeños while cooking.
• You can substitute ground turkey or chicken for a lighter version.
• Use fresh vegetables when available for a brighter flavor.
• Add a splash of Worcestershire sauce for a savory depth.
• If you prefer a thicker soup, add an extra tablespoon of tomato paste or mash a few potatoes before serving.

Storage

Store leftover cowboy soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat until hot, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cowboy soup in a slow cooker?

Yes, brown the meat and sauté the vegetables first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.

Is cowboy soup gluten-free?

This recipe is naturally gluten-free if you use gluten-free beef broth and check that canned goods contain no gluten additives.

Cowboy Soup Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

This hearty and flavorful Cowboy Soup combines ground beef, vegetables, and beans in a savory tomato-based broth seasoned with Italian herbs and smoky spices. Perfect for a comforting meal, it’s easy to prepare on the stovetop and packed with protein and vegetables, making it a classic homestyle soup.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 lb Yukon gold potatoes, cut into 1-inch pieces
• 4 carrots, peeled and sliced
• 1 can green beans, drained
• 1 can diced tomatoes, with juices
• 1 can black-eyed peas, drained
• 1 can corn, drained

Meat & Broth

• 2 lbs ground beef
• 4–6 cups beef broth

Seasonings & Oils

• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• Italian seasoning, to taste
• Smoked paprika, to taste
• Chili powder, to taste
• Salt, to taste
• Pepper, to taste

Instructions

1. Sauté Vegetables: Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery, sautéing until they become soft and translucent. Then stir in the minced garlic and cook for an additional minute until fragrant.
2. Brown the Ground Beef: Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue cooking until the beef is browned throughout with no pink remaining.
3. Add Remaining Ingredients: Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes with their juices, black-eyed peas, corn, and seasonings including Italian seasoning, smoked paprika, chili powder, salt, and pepper. Pour in 4 cups of beef broth to start, stirring to combine all ingredients.
4. Simmer the Soup: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and allow the soup to simmer gently for 14 to 16 minutes, or until the potatoes are fork-tender and the flavors have melded together.
5. Adjust Seasoning and Serve: Taste the soup and add more salt, pepper, or spices as desired. Serve hot, optionally with your favorite toppings such as shredded cheese or fresh herbs for added flavor.

Notes

• You can adjust the thickness of the soup by adding more or less beef broth depending on your preference.
• If you prefer a spicier soup, increase the amount of chili powder or add a pinch of cayenne pepper.
• Leftovers keep well in the refrigerator for 3-4 days and also freeze nicely for up to 2 months.
• For a stovetop slow-cook version, simmer on low for 45 minutes to deepen the flavors.

Keywords: cowboy soup, ground beef soup, hearty soup, vegetable soup, one pot meal