There’s something about a big pot of soup simmering on the stove that feels like home, isn’t there? Cowboy soup is the perfect comfort meal, blending bold flavors and simple ingredients into a hearty, soul-warming dish. This recipe is a nod to the rugged, hearty meals that have been feeding hungry cowboys for generations. It’s the kind of soup that brings people together—perfect for busy weeknights or cozy weekends when you just want something filling and flavorful.
Whether you grew up with the smell of soup on the stove or you’re discovering cowboy soup for the first time, this recipe will transport you to a place of comfort. Imagine gathering around the table after a chilly day, bowls steaming, and everyone digging in with satisfaction. That’s what this dish delivers—comfort, nourishment, and a touch of nostalgia.
Why You’ll Love This Recipe
- One-pot magic: Fewer dishes mean more time to relax. Everything comes together in one pot, making cleanup a breeze.
- Family-friendly: Packed with bold yet approachable flavors, this soup will have even picky eaters asking for seconds.
- Customizable: Easily swap out ingredients to fit what you have on hand or cater to dietary preferences.
- Perfect for leftovers: The flavors deepen as it sits, so it tastes even better the next day!
Ingredients You’ll Need
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 large russet potato, peeled and diced
- 2 cups frozen corn
- 1 cup green beans, trimmed and halved
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 4 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 (15-ounce) can kidney beans, drained and rinsed
How to Make Cowboy Soup
Step-by-Step Instructions
- Sauté the base:
Heat a large pot or Dutch oven over medium heat. Add the olive oil, then sauté the diced onions and garlic until fragrant, about 2-3 minutes. This step adds a savory base that builds flavor. - Brown the beef:
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until no longer pink and fully browned, about 5 minutes. Drain any excess grease if needed. - Build the flavor:
Stir in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Let the spices coat the beef for about a minute. This blooms the spices and deepens their flavor. - Add the veggies:
Toss in the diced potatoes, frozen corn, and green beans, stirring to combine everything evenly. The mix of vegetables adds texture and heartiness to the soup. - Pour in the liquids:
Add the diced tomatoes, tomato sauce, and beef broth to the pot. Give everything a good stir to incorporate the flavors. - Simmer and soften:
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking. - Finish with beans:
Add the drained kidney beans in the last few minutes of cooking. Let them warm through. Taste the soup and adjust the seasonings if needed. - Serve and enjoy:
Ladle the soup into bowls and serve hot. Pair it with crusty bread, cornbread, or even tortilla chips for a complete, satisfying meal.
Helpful Tips
- Prepping ahead: Dice all your veggies and measure your spices before starting. This makes the cooking process smooth and enjoyable.
- Make it your own: You can swap the green beans for other veggies like zucchini or carrots. Want it spicier? Add a pinch of cayenne pepper or some red pepper flakes.
- Texture tip: For a thicker soup, mash a few of the cooked potatoes with the back of a spoon before serving.
- Serving suggestion: Top with shredded cheese, a dollop of sour cream, or chopped fresh parsley for an extra burst of flavor.
Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Notes
- For a gluten-free version, double-check that your broth and canned goods are certified gluten-free.
- This soup freezes beautifully! Portion leftovers into airtight containers and freeze for up to 3 months. Reheat on the stovetop or in the microwave.
Nutritional Information (Per Serving)
- Calories: 275
- Protein: 18g
- Carbs: 32g
- Fat: 10g
- Fiber: 7g
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Brown the ground beef and sauté the onions and garlic in a skillet first. Then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How long will leftovers last in the fridge?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
Can I use fresh tomatoes instead of canned?
Yes! You’ll need about 3-4 medium fresh tomatoes. Dice them finely and substitute for the canned variety.
Storage Instructions
To store, let the soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat on the stovetop or in the microwave until warmed through.
Related Recipes
If you loved this cowboy soup, try these other comforting recipes:
Conclusion
Cowboy soup is more than just a meal—it’s a bowl of comfort that’s perfect for any occasion. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is sure to be a hit. The best part? It’s as easy as it is satisfying, with layers of flavor that make it taste like it simmered all day. So grab a spoon, gather your loved ones, and enjoy the cozy goodness of this hearty cowboy soup. Happy cooking!
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Hearty Cowboy Soup
Description
There’s something about a big pot of soup simmering on the stove that feels like home, isn’t there? Cowboy soup is the perfect comfort meal, blending bold flavors and simple ingredients into a hearty, soul-warming dish. This recipe is a nod to the rugged, hearty meals that have been feeding hungry cowboys for generations. It’s the kind of soup that brings people together—perfect for busy weeknights or cozy weekends when you just want something filling and flavorful.
Whether you grew up with the smell of soup on the stove or you’re discovering cowboy soup for the first time, this recipe will transport you to a place of comfort. Imagine gathering around the table after a chilly day, bowls steaming, and everyone digging in with satisfaction. That’s what this dish delivers—comfort, nourishment, and a touch of nostalgia.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 large russet potato, peeled and diced
- 2 cups frozen corn
- 1 cup green beans, trimmed and halved
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 4 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 (15-ounce) can kidney beans, drained and rinsed
Instructions
- Sauté the base:
Heat a large pot or Dutch oven over medium heat. Add the olive oil, then sauté the diced onions and garlic until fragrant, about 2-3 minutes. This step adds a savory base that builds flavor. - Brown the beef:
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until no longer pink and fully browned, about 5 minutes. Drain any excess grease if needed. - Build the flavor:
Stir in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Let the spices coat the beef for about a minute. This blooms the spices and deepens their flavor. - Add the veggies:
Toss in the diced potatoes, frozen corn, and green beans, stirring to combine everything evenly. The mix of vegetables adds texture and heartiness to the soup. - Pour in the liquids:
Add the diced tomatoes, tomato sauce, and beef broth to the pot. Give everything a good stir to incorporate the flavors. - Simmer and soften:
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking. - Finish with beans:
Add the drained kidney beans in the last few minutes of cooking. Let them warm through. Taste the soup and adjust the seasonings if needed. - Serve and enjoy:
Ladle the soup into bowls and serve hot. Pair it with crusty bread, cornbread, or even tortilla chips for a complete, satisfying meal.
Notes
- For a gluten-free version, double-check that your broth and canned goods are certified gluten-free.
- This soup freezes beautifully! Portion leftovers into airtight containers and freeze for up to 3 months. Reheat on the stovetop or in the microwave.