Chuck Wagon Soup
Warm up with a hearty and flavorful bowl of Chuck Wagon Soup, the ultimate comfort food inspired by rustic cowboy dinners of the Old West. This one-pot wonder is loaded with tender ground beef, hearty russet potatoes, vibrant vegetables like carrots and celery, and protein-packed beans, all simmered in a savory, spice-infused broth. A medley of chili powder, cumin, and smoked paprika adds a smoky kick, while diced tomatoes and tomato paste bring a rich, tangy depth. Ready in just over an hour, this soul-satisfying soup makes a perfect weeknight dinner or a cozy meal for cooler days. Garnish with fresh parsley for a pop of color and serve with crusty bread or cornbread to soak up every last drop. Whether you're cooking for the family or meal-prepping for the week, this easy chuck wagon soup is a wholesome, crowd-pleasing classic that's sure to be a hit!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 6 cups beef broth
- 14.5 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 medium russet potato, diced
- 2 medium carrot, sliced
- 2 stalks celery stalk, sliced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 leaves bay leaves
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, heat over medium-high heat and add the ground beef. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked. Drain excess fat if needed.
Add the diced onions and minced garlic to the pot. Sauté for 3-4 minutes, or until the onions are translucent and fragrant.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the beef broth, diced tomatoes, and tomato paste. Stir until the tomato paste is fully incorporated into the liquid.
Add the diced potatoes, sliced carrots, sliced celery, bay leaves, kidney beans, black beans, and corn. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread or cornbread on the side.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 8.2 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
