Description
This hearty Cowboy Soup is a flavorful and filling dish packed with ground beef, fresh vegetables, and savory spices simmered in a rich beef broth. Perfect to feed a crowd, it combines tender potatoes, carrots, green beans, black-eyed peas, and corn into a comforting bowl full of robust flavors, ready in just 30 minutes.
Ingredients
Scale
Sauté 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)
- 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)
Liquids and Seasonings
- 6 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, and red pepper flakes to taste
Toppings (Optional)
- Shredded cheese
- Sour cream
- Chopped fresh parsley or cilantro
- Crushed tortilla chips
Instructions
- Prepare the base: 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 they become soft and translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Cook the beef: Add the ground beef to the pot and cook, breaking it apart with a spoon, until no pink remains and it is fully browned.
- Add vegetables and liquids: Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes with their 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 to combine. Add up to 2 more cups of broth to reach your desired soup consistency.
- Simmer the soup: Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot, and let the soup simmer for 16 minutes or until potatoes are fork-tender.
- Adjust seasoning and serve: Taste the soup and add more salt, pepper, or red pepper flakes as needed. Serve hot with your choice of optional toppings like shredded cheese, sour cream, fresh herbs, or crushed tortilla chips.
- Store leftovers: Transfer any leftovers to an airtight container and refrigerate for up to 4 days. Reheat on the stovetop or microwave until heated through before serving again.
Notes
- This soup is perfect for a quick, hearty meal, coming together in about 30 minutes.
- Use Yukon gold potatoes because they hold their shape well and add a creamy texture.
- Adjust the amount of chili powder and red pepper flakes based on your preferred spice level.
- For a thicker soup, use less beef broth; for a thinner broth, add the full 6 cups.
- Optional toppings like sour cream or shredded cheese add extra richness and creaminess.
- Leftover soup reheats well and flavors deepen after a day.
Nutrition
- Serving Size: 1 serving (560g)
- Calories: 449 kcal
- Sugar: 10 g
- Sodium: 437 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 39 g
- Cholesterol: 98 mg
