Description
This hearty Cowboy Soup is a delicious and comforting meal featuring ground beef, a medley of vegetables, and savory seasonings simmered together to create a flavorful one-pot dish. Perfect for family dinners, it’s packed with potatoes, carrots, green beans, tomatoes, black-eyed peas, and corn, slow-cooked to tender perfection with a blend of Italian seasoning, smoked paprika, and chili powder. Serve with your favorite toppings like shredded cheese, sour cream, cilantro, or jalapeños for an extra punch of flavor.
Ingredients
Scale
Base
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
Main Ingredients
- 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
- 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
Seasonings and Broth
- 3 Tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, red pepper flakes to taste
- 4-6 cups beef broth (use 6 for a thinner soup)
Toppings (Optional)
- Shredded cheese
- Chopped cilantro
- Sour cream
- Sliced jalapeños
- Crushed crackers
Instructions
- Prepare the base: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the diced onion and celery, cooking for 2-3 minutes until softened and translucent. Then add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Cook the beef: Add the ground beef to the pot. Brown the meat by breaking it apart with a spoon, cooking until no pink remains, about 5-7 minutes.
- Add vegetables and seasonings: Stir in the potatoes, carrots, drained green beans, tomato paste, diced tomatoes with their juices, drained black-eyed peas, and corn. Mix everything well to combine evenly.
- Pour broth and season: Pour in 4 cups of beef broth. Stir in the Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes. Add more broth, up to 6 cups total, for your preferred soup consistency.
- Simmer the soup: Turn the heat to high to bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot, and simmer for 14-16 minutes or until the potatoes are fork-tender.
- Adjust seasoning and serve: Taste the soup and add additional salt, pepper, or red pepper flakes if needed. Serve hot topped with shredded cheese, chopped cilantro, sour cream, sliced jalapeños, and crushed crackers as desired.
Notes
- For a thicker soup, use 4 cups of beef broth; for a thinner consistency, add up to 6 cups.
- Feel free to substitute ground turkey or chicken for a leaner option.
- Add extra vegetables like corn on the cob chunks or bell peppers for variation.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- If you prefer a spicier soup, increase the amount of chili powder or add more red pepper flakes.
