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Creamy Cowboy Soup

Creamy cowboy soup in a rustic bowl topped with crispy bacon and fresh parsley
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This Creamy Cowboy Soup is loaded with ground beef, bacon, beans, and corn in a rich, creamy cheddar broth. A hearty, satisfying one-pot dinner with 15 minutes of prep and 30 minutes of cook time.

Ingredients

Scale
  • 1 lb ground beef
  • 6 slices bacon, chopped
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 4 cups beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese, freshly shredded
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook chopped bacon in a large pot or Dutch oven over medium heat until crispy and golden, about 6-8 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave all drippings in the pot.
  2. Add ground beef to the same pot. Cook over medium heat, breaking it apart, until fully browned with no pink remaining, about 6-8 minutes. Drain most excess grease, leaving a thin coating in the pot.
  3. Add diced onion, carrots, and celery. Cook until softened and onion is translucent, about 5-7 minutes. Stir in minced garlic and cook 1 more minute until fragrant.
  4. Add undrained diced tomatoes, kidney beans, pinto beans, corn, beef broth, oregano, basil, thyme, and bay leaf. Season with salt and pepper. Stir well and scrape up any browned bits from the pot bottom.
  5. Bring to a full boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20-30 minutes until flavors are well developed and broth deepens in color.
  6. Reduce heat to low. Slowly stir in heavy cream and freshly shredded cheddar cheese, stirring continuously until cheese is fully melted and broth is smooth and creamy. Do not return to a boil after adding cream.
  7. Remove and discard bay leaf. Taste and adjust seasoning. Ladle into bowls and top with reserved crispy bacon and fresh chopped parsley. Serve immediately.

Notes

  • Substitute ground turkey or ground chicken for a lighter version. Add a splash of Worcestershire sauce to deepen flavor when using leaner proteins.
  • For a thicker soup, mash a portion of the beans before adding or blend one cup of the finished soup and stir it back in.
  • Freeze the soup base without cream and cheese for best results. Stir them in fresh after reheating on the stovetop.
  • For a spicier version, add one diced jalapeno along with the onions in step 3.
  • Always use freshly shredded cheddar. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Nutrition

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