Why You’ll Love This Recipe
Cowboy Soup is rich, filling, and packed with nutrients. It’s quick to prepare, making it ideal for weeknight dinners. The mix of hearty potatoes, savory ground beef, and smoky seasonings will satisfy even the hungriest appetites. Plus, it’s perfect for leftovers and can be made ahead of time or frozen for later use.
Ingredients
-
1 lb ground beef
-
1 cup mirepoix (onion, celery, carrots)
-
3-4 potatoes, diced (Yukon Gold or red potatoes)
-
1 can diced tomatoes (with juice)
-
1 can corn
-
1 can black-eyed peas (or any beans of choice)
-
4 cups beef broth (or bone broth)
-
1 tablespoon smoked paprika
-
1 tablespoon chili powder
-
1 teaspoon Italian seasoning
-
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Cook the vegetables: In a large pot, heat olive oil and sauté the mirepoix (onion, celery, and carrots) until softened.
-
Brown the beef: Add ground beef to the pot and cook, breaking it apart, until browned and cooked through.
-
Add the remaining ingredients: Stir in the diced potatoes, tomatoes, corn, black-eyed peas, broth, and spices. Mix well.
-
Simmer: Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
-
Serve: Taste and adjust seasoning if necessary. Serve hot and enjoy!
Servings and Timing
-
Servings: 6-8
-
Prep Time: 10 minutes
-
Cook Time: 25 minutes
-
Total Time: 35 minutes
Variations
-
Beans: Swap black-eyed peas for kidney beans, black beans, or chili beans.
-
Spice: Add more heat with hot sauce or red pepper flakes.
-
Low-Carb: Replace potatoes with cauliflower florets.
Storage/Reheating
-
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
-
Freezing: Allow to cool completely, then store in a freezer-safe container for up to 3 months.
-
Reheating: Thaw and reheat on the stove or in the microwave until hot.
FAQs
1. Can I make this soup in the slow cooker?
Yes! Brown the beef, then add everything to the slow cooker and cook on low for 5-6 hours.
2. Can I freeze this soup?
Yes, this soup freezes well. Store it in a freezer-safe container for up to 3 months.
3. Can I make this soup vegetarian?
Yes, swap the ground beef for extra vegetables or plant-based meat alternatives.
4. How do I thicken the soup?
If you prefer a thicker soup, mash some of the potatoes with a fork to add creaminess.
5. Can I use other vegetables?
Yes, add mushrooms, bell peppers, or zucchini to boost the veggie content.
Conclusion
This Cowboy Soup is the perfect comfort food—hearty, nutritious, and full of flavor. With a mix of vegetables, savory beef, and smoky spices, it’s a great meal for any time of the week. Make a big batch and enjoy it throughout the week or freeze it for later!
Cowboy Soup
This hearty Cowboy Soup combines ground beef, potatoes, vegetables, and beans in a flavorful broth, offering a perfect blend of Tex-Mex spices. Quick and easy to make, it’s a filling and nutritious meal ideal for cozy dinners, weeknight meals, and even leftovers. Packed with protein, it’s the ultimate comfort food!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Tex-Mex, American
- Diet: Gluten Free
Ingredients
1 lb ground beef
1 cup mirepoix (onion, celery, carrots)
3–4 potatoes, diced (Yukon Gold or red potatoes)
1 can diced tomatoes (with juice)
1 can corn
1 can black-eyed peas (or any beans of choice)
4 cups beef broth (or bone broth)
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Instructions
-
Cook the Vegetables: In a large pot, heat olive oil and sauté the mirepoix (onion, celery, and carrots) until softened.
-
Brown the Beef: Add ground beef to the pot and cook, breaking it apart, until browned and cooked through.
-
Add the Remaining Ingredients: Stir in diced potatoes, tomatoes, corn, black-eyed peas, broth, and spices. Mix well.
-
Simmer: Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
-
Serve: Taste and adjust seasoning if necessary. Serve hot and enjoy!
Notes
Beans: Swap black-eyed peas for kidney beans, black beans, or chili beans.
Spice: Add heat with hot sauce or red pepper flakes.
Low-Carb: Replace potatoes with cauliflower florets for a low-carb version.
Thicker Soup: Mash some of the potatoes to make the soup creamier.
Vegetarian Version: Replace beef with plant-based meat alternatives or extra vegetables.
