Why You’ll Love This Recipe
Cowboy Soup is a winner for anyone who loves a rich and savory soup that can easily feed a crowd. It’s packed with ground beef, sausage, beans, and vegetables, all simmered in a savory broth with a hint of smokiness from the spices. This recipe is flexible, making it a great option for using up ingredients you already have at home. Plus, it stores well, allowing you to enjoy leftovers or freeze it for future meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Soup:
- Olive oil
- Onion, diced
- Carrots, diced
- Celery, diced
- Ground beef
- Italian sausage
- Tomato paste
- Garlic powder
- Cumin
- Oregano
- Chili powder
- Kosher salt
- Ground black pepper
- Diced tomatoes
- Rotel tomatoes with green chiles
- Ranch-style beans
- Sweet corn
- Green beans
- Russet potatoes, diced
- Beef broth
- Parsley (optional garnish)
Directions
- Cook the Vegetables: Heat olive oil in a large pot. Add onions, carrots, and celery. Cook for 10 minutes until softened.
- Cook the Meat: Add ground beef and Italian sausage. Break the meat apart and cook until browned. Drain excess grease.
- Add Spices: Stir in garlic powder, cumin, oregano, chili powder, salt, and pepper. Cook for 2 minutes to release the flavors.
- Combine the Ingredients: Add diced tomatoes, Rotel, ranch-style beans, sweet corn, green beans, tomato paste, and potatoes. Pour in beef broth and stir.
- Simmer: Bring to a boil, then reduce heat and simmer for 35-40 minutes, until the potatoes and carrots are tender.
- Serve: Garnish with parsley and serve with crusty bread or tortilla chips.
Servings and Timing
- Servings: 8-10 servings
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Variations
- Swap ground turkey or chicken for a lighter version of the soup.
- Add bell peppers or zucchini for extra vegetables.
- For extra heat, increase the amount of chili powder or add jalapeños.
Storage/Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, warm on the stove over low heat, adding a bit of water or broth if the soup thickens too much.
FAQs
1. Can I use different types of beans?
Yes, kidney beans, black beans, or pinto beans can be substituted for the ranch-style beans.
2. Can I make this soup vegetarian?
Yes, you can substitute the meat with more beans or tofu for a plant-based version.
3. Can I use a slow cooker for this recipe?
Yes, sauté the vegetables and meat on the stovetop first, then transfer to a slow cooker and cook on low for 6-8 hours.
4. Can I freeze this soup?
Yes, the soup freezes well for up to 3 months. Let it cool completely before transferring to an airtight container.
5. How do I make the soup spicier?
Increase the chili powder or add diced jalapeños or hot sauce.
6. Can I use a different type of meat?
Yes, ground turkey, chicken can be used instead of beef and sausage.
7. Can I add pasta to this soup?
Yes, adding small pasta shapes like macaroni or orzo can make it even heartier.
8. How long should I cook the potatoes?
The potatoes should cook for about 35-40 minutes or until tender.
9. Can I make this soup ahead of time?
Yes, this soup tastes even better the next day, making it great for meal prep.
10. What’s a good side dish for Cowboy Soup?
Serve with cornbread, tortilla chips, or a fresh salad to balance out the flavors.
Conclusion
Cowboy Soup is a filling and flavorful meal that brings together the best of Tex-Mex comfort food in one hearty bowl. With its robust flavors, it’s perfect for feeding a crowd or enjoying leftovers throughout the week. Whether served on a chilly evening or as part of your meal prep, this soup is sure to satisfy.
Cowboy Soup
Cowboy Soup is a hearty, Tex-Mex-inspired stew packed with ground beef, sausage, beans, vegetables, and spices. It’s a comforting and nutritious dish that’s perfect for cooler months or large family meals. With rich flavors and a smoky broth, this easy-to-make soup is great for meal prep and storing leftovers!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
- Category: Soup, Tex-Mex, Comfort Food
- Method: Stovetop
- Cuisine: Tex-Mex, American
- Diet: Gluten Free
Ingredients
For the Soup:
- Olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 lb ground beef
- 1 lb Italian sausage
- 2 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp chili powder
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can Rotel tomatoes with green chiles
- 1 can ranch-style beans
- 1 cup sweet corn (frozen or canned)
- 1 cup green beans (frozen or canned)
- 3 russet potatoes, diced
- 4 cups beef broth
- Fresh parsley (optional garnish)
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and cook for 10 minutes until softened.
- Cook the Meat: Add ground beef and Italian sausage to the pot. Break the meat apart and cook until browned, then drain any excess grease.
- Add Spices: Stir in garlic powder, cumin, oregano, chili powder, salt, and black pepper. Cook for an additional 2 minutes to release the spices’ flavors.
- Combine Ingredients: Add diced tomatoes, Rotel, ranch-style beans, sweet corn, green beans, tomato paste, and diced potatoes. Pour in beef broth and stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat and simmer for 35-40 minutes, or until the potatoes and carrots are tender.
- Serve: Garnish with parsley and serve hot with crusty bread or tortilla chips
Notes
- Swap ground turkey or chicken for a lighter version of the soup.
- Add extra vegetables like bell peppers or zucchini for more flavor and texture.
- For additional heat, increase chili powder or add diced jalapeños.
