Description
Hearty and flavorful Cowboy Soup featuring ground beef, potatoes, carrots, and a blend of spices simmered in a rich beef broth, perfect for a comforting and filling meal in just 30 minutes.
Ingredients
Scale
Main 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 (6 cups recommended)
Spices and Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, and red pepper flakes to taste
Toppings (Optional)
- Toppings as desired (such as shredded cheese, sour cream, chopped green onions, or fresh cilantro)
Instructions
- Prepare the vegetables: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery, cooking for 2-3 minutes until soft and translucent. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Brown the ground beef: Add 2 lbs of ground beef to the pot, breaking it up with a spoon, and cook until no pink remains and the beef is browned evenly.
- Add vegetables and liquids: Stir in the diced Yukon gold potatoes, sliced carrots, drained green beans, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes. Pour in 4 cups of beef broth and mix well to combine all ingredients.
- Adjust broth consistency: Add up to 2 more cups of beef broth if you prefer a thinner soup consistency and stir again.
- Simmer the soup: Increase heat to high until the soup reaches a boil. Once boiling, reduce heat to medium-low, cover the pot, and simmer for 14-16 minutes until potatoes are fork-tender and the flavors meld together.
- Season and serve: Taste the soup and adjust seasoning with more salt, pepper, or red pepper flakes if desired. Serve hot with your choice of toppings such as shredded cheese, sour cream, or fresh herbs.
Notes
- This soup can be made in 30 minutes or less, perfect for a quick and satisfying meal.
- Use Yukon gold potatoes for their creamy texture that holds shape well in soups.
- Customize toppings to your preference to add extra flavor and texture.
- Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers on the stove or covered in the microwave until heated through.
Nutrition
- Serving Size: 1 serving (560g)
- Calories: 449 kcal
- Sugar: 10 g
- Sodium: 437 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 39 g
- Cholesterol: 98 mg
