Description
This hearty Cowboy Soup is a comforting blend of ground beef, fresh vegetables, beans, and bold spices simmered together to create a flavorful and filling meal. Perfect for a quick weeknight dinner, it combines tender potatoes, sweet corn, and smoky seasonings in a rich beef broth base.
Ingredients
Scale
Produce
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups diced Yukon gold or baby red potatoes
- 1 cup corn kernels (canned or fresh)
Protein
- 1 lb ground beef
- 1 can (15 oz) black-eyed peas or preferred beans, drained and rinsed
Canned Goods & Broth
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth or bone broth
Spices & Oils
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp Italian seasoning
- 1 tsp salt, adjust to taste
- 2 tbsp olive oil
Instructions
- Sauté the Mirepoix: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots, sautéing until softened and fragrant, about 5-7 minutes.
- Brown the Ground Beef: Add ground beef to the pot, cook until browned, breaking it into small pieces with a spoon, about 7-10 minutes. Drain excess fat if necessary.
- Add Vegetables and Broth: Stir in diced potatoes, diced tomatoes with juices, corn kernels, drained beans, and beef broth. Mix well to combine all ingredients.
- Season the Soup: Add smoked paprika, chili powder, Italian seasoning, and salt. Stir thoroughly to distribute the spices evenly.
- Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer gently for 15 minutes or until the potatoes are tender when pierced with a fork.
- Adjust and Serve: Taste the soup and adjust seasoning if needed. Serve hot, garnished with optional toppings like fresh herbs or shredded cheese if desired.
Notes
- Use bone broth for a richer flavor and added nutrients.
- Beans can be substituted with kidney beans or pinto beans depending on preference.
- For a spicier version, add a pinch of cayenne pepper or diced jalapeños.
- This soup can be made ahead and tastes even better the next day after flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
