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Cowboy soup

Hearty cowboy soup with ground beef and vegetables in white bowl
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Hearty cowboy soup with ground beef, beans, and vegetables in a smoky Tex-Mex broth. Packed with 39g of protein per serving and ready in about 40 minutes.

Ingredients

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  • 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 (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 (start with 4 cups, add more as needed)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • Salt, pepper, and red pepper flakes to taste
  • Toppings: shredded cheddar cheese, sour cream, tortilla chips, green onions

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion and celery and cook for 2-3 minutes until soft and translucent. Add garlic and cook for 1-2 minutes until fragrant.
  2. Add ground beef and brown for 5-7 minutes, stirring occasionally, until no pink remains. Drain excess fat if desired, leaving about 1 tablespoon in pot.
  3. Stir in potatoes, carrots, green beans, tomato paste, diced tomatoes, black eyed peas, corn, seasonings, and 4 cups of beef broth until combined.
  4. Turn heat to high and bring to a boil, about 3-4 minutes. Reduce heat to medium-low, cover, and simmer for 14-16 minutes until potatoes are fork-tender.
  5. Taste and add more salt, pepper, or red pepper flakes as needed. Add 1-2 cups more broth if soup is too thick. Serve hot with desired toppings.

Notes

  • Use frozen mirepoix to save prep time. Any beans work great – try black beans or pinto beans.
  • Soup gets more flavorful overnight. Store in airtight container in fridge for up to 4 days or freeze for up to 3 months.
  • For slow cooker: Brown meat first, then cook on high 5-6 hours or low 6-8 hours. For Instant Pot: Sauté meat and aromatics, then pressure cook 15 minutes with quick release.
  • If freezing, slightly undercook potatoes by 2-3 minutes to prevent mushiness after reheating.

Nutrition

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