Cowboy Soup Recipe

Introduction

Cowboy Soup is a hearty and flavorful dish packed with tender ground beef, fresh vegetables, and a blend of smoky spices. It’s perfect for warming up on a chilly day and makes a filling meal that’s easy to prepare.

Ingredients

• 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 (about 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 6 cups)
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• Salt, pepper, and red pepper flakes to taste
• Toppings as desired (see Tips & Variations)

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery, cooking for 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
2. Step 2: Add the ground beef and cook, stirring occasionally, until browned and no pink remains.
3. Step 3: Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes with juices, black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes. Pour in 4 cups of beef broth and mix until combined. Add up to 2 more cups of broth to reach your desired soup consistency.
4. Step 4: Increase heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 14-16 minutes, or until potatoes are fork-tender. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
5. Step 5: Serve the soup hot with your choice of toppings.

Tips & Variations

• Swap ground beef for ground turkey or chicken for a lighter version.
• Add a splash of Worcestershire sauce for extra depth of flavor.
• Top with shredded cheese, sour cream, chopped green onions, or fresh cilantro for added texture and taste.
• For a vegetarian option, replace the ground beef with diced mushrooms and use vegetable broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat or covered in the microwave until warmed through. This soup also freezes well; allow it to cool completely before freezing in a suitable container for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cowboy Soup ahead of time?

Yes, this soup tastes even better the next day as the flavors develop. Prepare it a day ahead and store it in the refrigerator or freezer as needed.

What can I use if I don’t have Yukon gold potatoes?

You can substitute Russet or red potatoes if Yukon golds aren’t available. Just adjust cooking time slightly since different potatoes may cook faster or slower.

Cowboy Soup Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

Cowboy Soup is a hearty, flavorful soup packed with ground beef, potatoes, vegetables, and bold seasonings. This comforting dish simmers in a Dutch oven, combining tender Yukon gold potatoes, carrots, black eyed peas, corn, and green beans with a rich tomato-beef broth spiced with Italian seasoning, smoked paprika, and chili powder. Perfect for a filling family meal, it can be topped with your favorite garnishes and is delightful served hot straight from the stove.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 2 Tablespoons olive oil
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 2 lbs ground beef

Vegetables

• 1 lb Yukon gold potatoes, cut into 1-inch pieces (about 4 medium potatoes)
• 4 carrots, peeled and sliced into rounds
• 1 (14.5-ounce) can green beans, drained
• 1 (15-ounce) can black eyed peas, drained and rinsed
• 1 (15-ounce) can corn, drained

Liquids & Seasonings

• 3 Tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes with juices
• 4–6 cups beef broth (6 cups recommended for desired consistency)
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• Salt, pepper, and red pepper flakes to taste

Toppings (Optional)

• As desired (e.g., shredded cheese, sour cream, chopped green onions, fresh cilantro, avocado slices)

Instructions

1. Sauté the aromatics: Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the diced onion and celery. Cook for 2-3 minutes until they become soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Brown the beef: Add the ground beef to the pot and cook until browned and no pink remains, breaking it apart as it cooks.
3. Add remaining ingredients: Stir in the tomato paste, diced tomatoes with their juices, Yukon gold potatoes, carrots, green beans, black eyed peas, corn, Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes. Pour in 4 cups of beef broth and mix thoroughly. Add up to 2 more cups of broth to reach your preferred soup consistency.
4. Simmer the soup: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the Dutch oven, and let it simmer for 14-16 minutes, or until the potatoes are fork-tender.
5. Adjust seasoning and serve: Taste the soup and add more salt, pepper, or red pepper flakes if needed. Serve hot with your choice of toppings. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated on the stove or in the microwave.

Notes

• For toppings, consider shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro, or avocado slices to enhance flavor and texture.
• Adjust the chili powder and red pepper flakes to control the heat level of the soup according to your preference.
• Use beef broth for the richest flavor; vegetable broth can be substituted for a slightly lighter version.
• Store any leftovers in an airtight container in the refrigerator and consume within 4 days.
• Reheat gently on the stovetop or microwave until warmed through.

Keywords: Cowboy Soup, Ground Beef Soup, Hearty Soup, Beef and Vegetable Soup, Dutch Oven Soup, Comfort Food Recipe