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: 1
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
- Toppings optional: parmesan cheese, shredded cheddar, green onions, crushed tortilla chips, Fritos, or sour crea
Instructions
Sauté Vegetables:
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and celery, cooking 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 other beans like 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.
Shortcuts: Save time by using frozen mirepoix (a mix of diced onions, celery, and carrots).
Beans: Swap the black-eyed peas for other beans like 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.