Cowboy Soup
Cowboy Soup is a hearty, flavor-packed one-pot meal that's perfect for feeding a crowd or warming up on a chilly day. Loaded with ground beef, tender russet potatoes, and a medley of beans, this southwestern-inspired soup gets a smoky kick from spices like chili powder, cumin, and smoked paprika. The combination of canned diced tomatoes, tomato sauce, and beef broth creates a rich, savory base, while sweet corn adds a touch of balance. Ready in under an hour, this easy-to-make recipe is a versatile dinner option that can be customized with your favorite toppings, such as shredded cheese, sour cream, or green onions. Serve it with crusty bread or cornbread for the ultimate comfort food experience. Perfect for fans of rustic soups and stews, Cowboy Soup is a must-try recipe that delivers bold flavors in every bite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 14.5 ounces diced tomatoes, canned
- 8 ounces tomato sauce
- 4 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 1 cup corn, canned or frozen
- 2 medium russet potatoes, peeled and diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if needed.
Stir in the diced onion and garlic. Cook until the onion is translucent and fragrant, about 2-3 minutes.
Add the diced tomatoes, tomato sauce, and beef broth to the pot. Stir to combine.
Stir in the kidney beans, pinto beans, corn, and diced potatoes.
Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to evenly distribute the spices.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally, until the potatoes are tender.
Taste and adjust seasoning if needed.
Serve hot in bowls with optional toppings like shredded cheese, sour cream, or chopped green onions, and pair with crusty bread or cornbread if desired.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 6.8 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1306 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.
