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Cowboy Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/cowboy-soup-recipe/