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
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 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
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.
Add ground beef, breaking apart as it cooks, until browned with no pink remaining.
Stir in potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, and all seasonings. Mix well.
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.
Adjust seasoning to taste. Ladle into bowls and serve hot.
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