Need a cozy, filling meal that comes together fast and pleases everyone at the table? Meet Cowboy Soup, your new go-to hearty soup recipe that’s as flavorful as it is forgiving. This one’s packed with ground beef, tender potatoes, and a rainbow of veggies—and yes, it’s done in just about 30 minutes.
This isn’t one of those “light soups” that leaves you digging through the pantry an hour later. Cowboy Soup sticks to your ribs (in the best way). It’s perfect for chilly nights, busy weekdays, or anytime you need a ground beef soup that feeds a crowd without breaking the bank.
Why You’ll Love Cowboy Soup
- Total comfort food with down-home flavors
- Hearty and satisfying—no sides required
- Comes together in just 30 minutes
- One pot, easy cleanup
- Great for meal prep or feeding a hungry bunch
Cowboy Soup
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Description
Cowboy Soup is a hearty, 30-minute dinner made with ground beef, tender potatoes, and colorful veggies simmered in a flavorful broth. This comforting one-pot soup is budget-friendly, feeds a crowd, and reheats beautifully, making it a family favorite for busy weeknights or cold evenings.
Ingredients
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2 tbsp (30 ml) olive oil
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1 medium (150 g) yellow onion, diced
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3 stalks (120 g) celery, diced
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4 cloves garlic, minced
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2 lb (900 g) ground beef
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1 lb (450 g) Yukon Gold potatoes, cut into 1-inch pieces (about 4 medium)
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4 carrots (300 g), peeled and sliced into rounds
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1 can (14.5 oz / 410 g) green beans, drained
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3 tbsp (48 g) tomato paste
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1 can (14.5 oz / 410 g) diced tomatoes with juices
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1 can (15 oz / 425 g) black-eyed peas, drained and rinsed
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1 can (15 oz / 425 g) corn, drained
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4–6 cups (960–1440 ml) beef broth
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2 tsp (2 g) Italian seasoning
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1 tsp (2 g) smoked paprika
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2 tsp (4 g) chili powder
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Salt, black pepper, and red pepper flakes to taste
Instructions
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Heat olive oil in a Dutch oven over medium-high heat. Add onion and celery; cook 2–3 minutes. Add garlic and sauté 1 minute.
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Add ground beef, breaking apart as it cooks, until browned with no pink remaining.
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Stir in potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, and all seasonings. Mix well.
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Pour in 4 cups of beef broth (add more for thinner soup). Bring to a boil, then reduce to medium-low. Cover and simmer 14–16 minutes until potatoes are fork-tender.
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Adjust seasoning to taste. Ladle into bowls and serve hot.
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Top with shredded cheddar, chopped green onions, tortilla chips, or sour cream if desired.
Notes
Yukon Gold potatoes hold shape well; russets also work.
Chili powder adds Southwestern depth—don’t skip it.
Spice it up with jalapeños or hot sauce.
Leftovers taste better after a day.
Freezes well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: One-pot simmer
- Cuisine: American
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium (150 g) yellow onion, diced
- 3 stalks (120 g) celery, diced
- 4 cloves garlic, minced
- 2 lb (900 g) ground beef
- 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) pieces (about 4 medium)
- 4 carrots (300 g), peeled and sliced into rounds
- 1 can (14.5 oz / 410 g) green beans, drained
- 3 tbsp (48 g) tomato paste
- 1 can (14.5 oz / 410 g) diced tomatoes with juices
- 1 can (15 oz / 425 g) black-eyed peas, drained and rinsed
- 1 can (15 oz / 425 g) corn, drained
- 4–6 cups (960–1440 ml) beef broth
- 2 tsp (2 g) Italian seasoning
- 1 tsp (2 g) smoked paprika
- 2 tsp (4 g) chili powder
- Salt, black pepper, and red pepper flakes to taste
Instructions
- Sauté the Base: Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and celery. Cook for 2–3 minutes until softened. Stir in garlic and sauté for another minute until fragrant.
- Brown the Beef: Add ground beef, breaking it apart as it cooks. Sauté until fully browned with no pink remaining.
- Add Veggies & Seasoning: Toss in the potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, and all seasonings. Stir well to coat everything in the tomato paste and spices.
- Simmer the Soup: Pour in 4 cups of beef broth (add more if needed for a thinner consistency). Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 14–16 minutes until the potatoes are fork-tender.
- Adjust & Serve: Taste the soup and add more salt, pepper, or a pinch of red pepper flakes for extra warmth. Ladle into bowls and serve hot.
- Top It Off: Optional toppings include shredded cheddar, chopped green onions, crushed tortilla chips, or a dollop of sour cream.
Tips for the Best Cowboy Soup
- Yukon Gold potatoes hold their shape well, but russets work if that’s what you’ve got.
- Don’t skip the chili powder—it gives this soup a subtle Southwestern flair.
- Make it spicy with diced jalapeños or a dash of hot sauce.
- Got leftovers? This soup tastes even better the next day after the flavors have melded.
From My Kitchen to Yours
This soup was born out of a snowy evening, a fridge full of odds and ends, and a serious craving for something warm and filling. My kids were hangry, I was short on time, and all I had was a pack of ground beef and a bunch of canned goods.
Somehow, those humble ingredients came together in a magical, bubbling pot of comfort. Everyone went back for seconds—and now it’s in heavy rotation at our house whenever life feels a little too fast and a little too cold.
What to Serve with Cowboy Soup
Honestly, this soup is a meal on its own, but if you want to add something extra:
- Cornbread muffins or crusty bread for dipping
- A simple side salad with vinaigrette
- Pickles or coleslaw for a cool, crunchy contrast
- A warm baked potato for a cowboy-sized appetite
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Cool completely, then freeze in individual portions for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm on the stove over medium heat, adding a splash of broth or water if needed. The microwave works too for a quick lunch.
Great for batch cooking—just ladle it into containers and your future self will thank you!
FAQs
Can I make this ahead of time?
Yes! It’s actually better the next day. The flavors deepen overnight.
Can I use ground turkey or chicken instead of beef?
Absolutely. Just note it’ll be slightly less rich in flavor, so you might want to bump up the seasoning.
What can I substitute for black-eyed peas?
Kidney beans, pinto beans, or even chickpeas all work great here.
Can I make this in a slow cooker?
Yes. Brown the beef first, then toss everything into the slow cooker and cook on low for 6–7 hours or high for 3–4.
Is this soup freezer-friendly?
Very much so. Let it cool completely before freezing and portion it out for easier reheating.
A 30-Minute Dinner That Feels Like a Hug
If you’ve been craving a no-fuss, flavor-packed meal that warms you to the core, Cowboy Soup is calling your name. It’s that rare unicorn of a recipe: budget-friendly, quick to make, and completely satisfying. Whether you’re feeding a family or meal-prepping for the week, this 30-minute dinner delivers every time.
So pull out your biggest pot, grab a wooden spoon, and let’s make soup that would make any cowboy proud.
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