Cowboy Soup Recipe
If you’re looking for a meal that’s as hearty and satisfying as a warm hug after a day on the range, Cowboy Soup is just the ticket. Packed with tender ground beef, robust beans, chunky potatoes, and veggies in a flavorful broth, this soup is all about comfort and big, bold flavors. It’s the kind of one-pot wonder that brings everyone to the table with a smile—and it couldn’t be easier to put together. Whether weeknight family dinners or feeding a hungry crowd, Cowboy Soup never disappoints.
Ingredients You’ll Need
What’s wonderful about Cowboy Soup is that it relies on pantry staples and fresh basics, each doing its part to create a truly memorable bowl. Every ingredient is key to the symphony of savory, subtly spicy, and deeply satisfying flavors.
- Ground Beef (1 lb): Adds savory richness and makes this soup so incredibly filling—choose lean for less grease, or extra juicy for more flavor.
- Onion, diced (1 small): Fragrant and sweet, onion is the first layer of flavor that helps build complexity throughout the cooking process.
- Garlic, minced (3 cloves): Essential for its deep, mellow bite; fresh is best, but pre-minced works in a pinch.
- Potatoes, diced (2 medium): Classic comfort, the potatoes soak up all the flavors and help thicken the soup naturally.
- Diced Tomatoes (1 can, 15 oz): Bring in brightness, acidity, and lovely tomato flavor for depth and balance.
- Whole Kernel Corn, drained (1 can, 15 oz): Sweet pops of corn add texture and a touch of natural sweetness.
- Pinto Beans, drained and rinsed (1 can, 15 oz): Creamy and earthy, these beans make the soup extra satisfying.
- Kidney Beans, drained and rinsed (1 can, 15 oz): Meaty and hearty, their texture holds up beautifully in the simmer.
- Diced Tomatoes with Green Chilies (1 can, 10 oz): Adds a subtle kick and another layer of tomato goodness—adjust heat by choosing hot or mild.
- Beef Broth (4 cups): Savory broth ties everything together; choose low-sodium if you want to control the salt.
- Chili Powder (1 teaspoon): Introduces gentle warmth and that classic Tex-Mex edge.
- Smoked Paprika (½ teaspoon): For that irresistible hint of smokiness that really says “cowboy.”
- Ground Cumin (½ teaspoon): Earthy and aromatic, it provides soul and depth to the bowl.
- Salt (1 teaspoon): Brings all the flavors into balance—taste and adjust at the end if needed.
- Black Pepper (½ teaspoon): Adds a slight bite to round out the flavor profile.
- Olive Oil (2 tablespoons): Used for sauteing, this helps the aromatics release their best flavors.
How to Make Cowboy Soup
Step 1: Brown the Beef
Grab your favorite large pot or Dutch oven and warm the olive oil over medium heat. Toss in the ground beef, breaking it apart with your spoon as it cooks. You want it to lose all that pink, developing those delicious browned bits—about 5 to 6 minutes. If there’s a fair bit of fat, go ahead and drain the excess before moving on; it’ll help keep the soup hearty, not greasy.
Step 2: Add Aromatics
Now toss in the diced onion and minced garlic. Let them mingle with the beef, cooking another 2 to 3 minutes. The onion gets silky, the garlic fragrant, and together they set the stage for the rich, layered flavors that make Cowboy Soup so popular.
Step 3: Add Vegetables and Beans
Time to make things colorful! Add the diced potatoes, both kinds of tomatoes (including the one with green chilies), corn, pinto beans, and kidney beans. Each adds its own texture and character to the pot—just mix gently to combine everything evenly.
Step 4: Season and Simmer
Pour in your beef broth, then sprinkle in the chili powder, smoked paprika, cumin, salt, and black pepper. Give your Cowboy Soup a thorough stir, then bring it to a lively boil. Once bubbling, reduce the heat and let it simmer, uncovered, for 25 to 30 minutes. The potatoes should be perfectly tender, and you’ll notice the flavors deepen and meld beautifully as the soup cooks.
Step 5: Serve and Enjoy
Once everything smells irresistible and the potatoes are melt-in-your-mouth soft, it’s time! Give your soup one last taste and adjust the salt and pepper if needed. Ladle hot Cowboy Soup into bowls and serve fresh—you can’t help but fall in love with that first spoonful.
How to Serve Cowboy Soup
Garnishes
Top your Cowboy Soup with something special to dial up the color and taste. A handful of fresh chopped cilantro, a scattering of sliced green onions, a sprinkle of shredded cheddar, or a few crushed tortilla chips all work wonders. For heat-seekers, add a dash of hot sauce or some extra sliced jalapeño on top when serving.
Side Dishes
Nothing partners with a big bowl of Cowboy Soup quite like a slab of warm cornbread or a piece of crusty artisan bread that’s just begging to be dunked. If you want to round out your meal further, serve with a crisp green salad or some tangy coleslaw for a refreshing contrast.
Creative Ways to Present
Turn dinner into an adventure! Serve your Cowboy Soup in bread bowls, set up a “toppings bar” so everyone can get creative, or even use mugs for easy campfire-style serving. It’s fantastic for potlucks, game-day gatherings, or casual outdoor meals with friends and family around the fire.
Make Ahead and Storage
Storing Leftovers
Cowboy Soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to lock in the rich flavors. Like many soups, it actually gets even better overnight as the flavors continue to meld, making leftovers a genuine treat for lunch or quick dinners.
Freezing
If you want to save some for later, Cowboy Soup is as freezer-friendly as they get. Let it cool completely, then ladle into freezer-safe containers or heavy-duty zip bags (leave a little space for expansion). It’ll stay delicious for up to 3 months—just remember to label with the date!
Reheating
Thaw frozen Cowboy Soup overnight in the fridge, then reheat on the stovetop over low-medium heat, stirring occasionally. Or simply pop individual portions in the microwave for a quick, nourishing meal. Add a splash of broth or water if it’s thicker than you like; the potatoes and beans may absorb a bit of liquid with time.
FAQs
Can I make Cowboy Soup in a slow cooker?
Absolutely! Brown the ground beef first, then transfer it and all other ingredients to your slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. It’s a great way to have dinner basically cook itself.
What kind of potatoes work best in Cowboy Soup?
Yukon Gold and Russet potatoes are top choices—they hold their shape but turn nice and tender. If using red potatoes, you don’t even need to peel them, and they add a wonderful color contrast.
Is Cowboy Soup gluten-free?
It can be! Just make sure your beef broth is certified gluten-free and double-check any canned ingredients for hidden gluten sources. All the main components are naturally gluten-free.
How do I make Cowboy Soup spicier?
For a spicier soup, add extra diced green chilies or a pinch of cayenne pepper to your liking. You can also stir in a finely chopped jalapeño, or simply let folks add hot sauce to their individual bowls at the table.
Can I substitute the ground beef?
Of course! Cowboy Soup is versatile—try ground turkey or chicken for a lighter twist, or go vegetarian by skipping the meat and adding extra beans or plant-based crumbles. The flavors will still shine through beautifully.
Final Thoughts
Cowboy Soup is one of those unforgettable dishes that brings hearty flavor, big smiles, and cozy comfort to any table—whether you’re feeding a crowd or meal-prepping for busy days. Give it a try and let it become a new staple in your home; you’ll be amazed at how quickly it disappears! Happy cooking, and enjoy every spoonful!
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Cowboy Soup Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Cowboy Soup is a hearty and flavorful soup that combines ground beef, beans, potatoes, and a variety of spices for a satisfying meal. Perfect for a cozy dinner on a chilly evening!
Ingredients
Ground Beef Mixture:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
Soup Base:
- 2 medium potatoes, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups beef broth
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Cook Ground Beef: In a large pot, heat olive oil over medium heat. Add ground beef, cook until browned, breaking it apart, about 5–6 minutes. Drain excess fat if needed.
- Add Ingredients: Add onion, garlic, and cook until softened, about 2–3 minutes. Stir in potatoes, diced tomatoes, corn, beans, tomatoes with chilies, and broth.
- Season and Simmer: Season with spices. Bring to a boil, then simmer uncovered for 25–30 minutes until potatoes are tender and flavors meld.
- Serve: Serve hot with bread.
Notes
- For a spicier version, add extra diced green chilies or a pinch of cayenne pepper.
- This soup can be made in a slow cooker—brown the beef first, then cook on low for 6–7 hours or high for 3–4 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 7g
- Sodium: 870mg
- Fat: 13g
- Saturated Fat: 4.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 40mg
