Description
Cowboy Soup
Get a taste of the wild west with this hearty Cowboy Soup! It’s a perfect blend of Tex-Mex ingredients, including ground beef, beans, vegetables, and smoky seasonings that will bring a comforting, rustic flavor to your table. This recipe is great for busy weeknights, makes a large batch for leftovers, and is super easy to freeze for later. Serve it up with some gluten-free cornbread, and you’re all set for a cowboy-approved feast!
2 tbsp 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
4 carrots, sliced
1 can (14.5 oz) green beans, drained
3 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black-eyed peas, drained
1 can (15 oz) corn, drained
4-6 cups beef broth
2 tsp Italian seasoning
1 tsp smoked paprika
2 tsp chili powder
Salt, pepper, and red pepper flakes to taste
Directions:
1. Heat olive oil in a large Dutch oven. Sauté onion and celery for 2-3 minutes. Add garlic and cook until fragrant.
2. Add ground beef and cook until no pink remains. Stir in all remaining ingredients with broth to desired consistency.
3. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until potatoes are tender. Adjust seasoning as needed.
4. Serve hot with your favorite toppings!
Prep Time: 10 mins
Kcal: 449 per serving
Step-by-Step Guide
1. Prep the Base: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the diced onion and celery, sautéing for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Brown the Beef: Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until it is fully browned and no pink remains. Drain any excess fat if desired.
3. Combine Ingredients: To the pot, add the diced potatoes, sliced carrots, drained green beans, tomato paste, diced tomatoes (with their juices), drained black-eyed peas, and drained corn. Stir to combine.
4. Add Liquids and Seasonings: Pour in 4 cups of beef broth, then add the Italian seasoning, smoked paprika, and chili powder. Stir everything thoroughly. For a soupier consistency, add the remaining 2 cups of broth.
5. Simmer to Perfection: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the potatoes and carrots are fork-tender.
6. Final Seasoning: Taste the soup and season with salt, black pepper, and red pepper flakes according to your preference. Serve immediately.
Serving Suggestions
This robust soup is a meal in itself but is elevated with the right accompaniments. Serve it in deep bowls with a side of gluten-free cornbread, crusty sourdough, or buttermilk biscuits for dipping. Top individual servings with shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, fresh cilantro, or crushed tortilla chips for added texture and flavor.
How-to Summary
To make Cowboy Soup, first sauté onions, celery, and garlic. Brown ground beef in the same pot. Add all remaining ingredients—potatoes, carrots, canned vegetables, tomato paste, broth, and seasonings. Bring to a boil, then simmer covered until the potatoes are tender. Finish with salt, pepper, and red pepper flakes to taste.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely. After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
What can I use instead of black-eyed peas? Kidney beans, pinto beans, or black beans are excellent substitutes that maintain the hearty, rustic character of the soup.
Is this soup freezer-friendly? Yes, it freezes very well. Cool the soup completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I thicken the soup if it’s too thin? Create a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir this into the simmering soup and cook for a few minutes until thickened.
Can I use ground turkey instead of beef? Yes, ground turkey is a great leaner alternative. For the best flavor, consider adding an extra teaspoon of smoked paprika or a dash of liquid smoke to compensate for the lost smokiness from the beef.
Common Mistakes to Avoid
- Overcooking the Vegetables: Adding delicate ingredients like corn and green beans at the beginning can make them mushy. Since this recipe uses canned versions added early, ensure you only simmer until the potatoes are just tender.
- Skimping on Searing: Don’t rush the step of browning the ground beef. Proper browning (the Maillard reaction) builds a deep, foundational flavor for the entire soup.
- Forgetting to Adjust Seasoning at the End: Canned broths and tomatoes vary in saltiness. Always taste and adjust salt, pepper, and spices after the soup has finished simmering.
Conclusion
This Cowboy Soup is the ultimate hearty, one-pot meal that delivers maximum flavor with minimal fuss. Packed with protein, vegetables, and smoky Tex-Mex spices, it’s a dependable recipe that feeds a crowd, saves beautifully, and brings comforting warmth to any table. Give it a try for a satisfying dinner that truly earns its cowboy-approved status.