Description
Cowboy Soup is a hearty and comforting Tex-Mex-inspired meal made with ground beef, vegetables, beans, and a smoky broth. Ready in under an hour, it’s perfect for busy weeknights, meal prepping, or feeding a crowd. This one-pot recipe is flavorful, nourishing, and ideal for beginner cooks looking for quick and healthy meals.
Ingredients
Scale
- 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
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, and red pepper flakes to taste
- Optional toppings: shredded cheddar cheese, sour cream, green onions, crushed tortilla chips
Instructions
- Sauté the Aromatics: Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and celery, cooking until they become soft and translucent. Stir in the garlic and cook until fragrant, about one minute.
- Cook the Beef: Add the ground beef to the pot and break it up with a spoon. Continue cooking until no pink remains and the beef is browned throughout.
- Add Remaining Ingredients: Stir in the potatoes, carrots, green beans, corn, diced tomatoes, black-eyed peas, tomato paste, spices, and 4 cups of broth. Stir well to combine all ingredients evenly. Add up to 2 more cups of broth depending on how thick or soupy you like it.
- Simmer the Soup: Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender. Taste and adjust seasoning as needed.
- Serve and Store: Ladle the soup into bowls and top with your favorite toppings. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for later.
Notes
- Use frozen mirepoix (a mix of pre-chopped onion, celery, and carrots) to save time.
- To make this dish vegetarian, substitute beef with lentils or a plant-based ground meat.
- Flavor deepens as the soup sits, making it even better the next day. Add extra broth when reheating if the soup thickens too much.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 bowl (approx. 560g)
- Calories: 449
- Sugar: 10g
- Sodium: 437mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 39g
- Cholesterol: 98mg