Description
This hearty Cowboy Soup is a flavorful and comforting dish loaded with ground beef, vegetables, and beans, simmered to perfection in a rich beef broth with smoky paprika and chili powder. Perfect for a filling family meal, it’s easy to prepare on the stovetop and can be customized with toppings like shredded cheese, sour cream, and jalapeños.
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)
Optional Toppings
- 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. Cook 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, breaking it apart with a spoon, cooking for about 5-7 minutes until no pink remains.
- Add vegetables and seasonings: Stir in the potatoes, carrots, drained green beans, tomato paste, diced tomatoes with juices, drained black-eyed peas, and corn. Mix well to combine all ingredients.
- Pour broth and season: Pour in 4 cups of beef broth. Stir in Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes. Add more broth (up to 6 cups total) if you prefer a thinner soup consistency.
- Simmer the soup: Turn the heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot, and let it simmer gently 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 with your choice of toppings such as shredded cheese, chopped cilantro, sour cream, sliced jalapeños, and crushed crackers.
Notes
- For thinner soup, add up to 6 cups of beef broth, otherwise use 4 cups for a thicker consistency.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Add toppings like cheese and sour cream just before serving for extra creaminess.
- Adjust spice levels by varying the amount of chili powder and red pepper flakes according to your heat preference.
