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
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Cook the Vegetables: In a large pot, heat olive oil and sauté the mirepoix (onion, celery, and carrots) until softened.
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Brown the Beef: Add ground beef to the pot and cook, breaking it apart, until browned and cooked through.
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Add the Remaining Ingredients: Stir in diced potatoes, tomatoes, corn, black-eyed peas, broth, and spices. Mix well.
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Simmer: Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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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.
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