Cowboy Soup
This hearty and flavorful cowboy soup comes together in just 30 minutes! Loaded with ground beef, tender vegetables, and a savory broth, it’s perfect for feeding a hungry crowd. Customize it with your favorite toppings for extra flavor and texture.
Servings: 8
Calories: 449kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 2 lbs ground beef
- 1 lb Yukon Gold potatoes cut into 1-inch pieces (about 4 medium potatoes)
- 4 carrots peeled and sliced into rounds
- 1 14.5-ounce can green beans, drained
- 3 tablespoons tomato paste
- 1 14.5-ounce can diced tomatoes with juices
- 1 15-ounce can black-eyed peas, drained and rinsed
- 1 15-ounce can corn, drained
- 4 –6 cups beef broth use more for a thinner consistency
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt pepper, and red pepper flakes, to taste
Optional Toppings:
- Parmesan cheese
- Shredded cheddar
- Green onions
- Crushed tortilla chips or Fritos
- Sour cream
Instructions
Sauté Vegetables
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the onion and celery and cook for 2–3 minutes until soft and translucent.
- Add the garlic and cook for an additional 1–2 minutes, until fragrant.
Brown the Ground Beef
- Add the ground beef to the pot and cook until browned and no pink remains.
Combine Ingredients
- Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, and 4 cups of beef broth.
- Add up to 2 additional cups of broth to reach your desired soup consistency.
Simmer
- Turn the heat up to high and bring the soup to a boil.
- Once boiling, reduce the heat to medium-low, cover, and simmer for 14–16 minutes, or until the potatoes are fork-tender.
- Taste and adjust seasoning with salt, pepper, or red pepper flakes, as needed.
Serve
- Serve the soup hot with your choice of toppings.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
Notes
Toppings: Enhance the soup with parmesan cheese, shredded cheddar, green onions, crushed tortilla chips, Fritos, or a dollop of sour cream.
Shortcuts: Save time by using frozen mirepoix (a mix of diced onions, celery, and carrots).
Beans: Swap the black-eyed peas for black beans, chili beans, or even baked beans for extra flavor.
Crock Pot: Brown the ground beef on the stovetop, then transfer to a slow cooker with the remaining ingredients. Cook on high for 5–6 hours or low for 6–8 hours.
Instant Pot: Use the sauté function to cook the onion, celery, and ground beef, then add the remaining ingredients. Pressure cook on manual/high for 15 minutes with a quick release.
Freezing: Allow the soup to cool completely, then transfer to freezer-safe containers or bags. Label, date, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.