Description
Cowboy Soup is a hearty, flavorful one-pot meal packed with ground beef, potatoes, vegetables, and a blend of spices. This comforting soup combines tender Yukon gold potatoes, carrots, green beans, black-eyed peas, and corn in a savory tomato and beef broth base, perfect for a satisfying family dinner in just 30 minutes.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 lb Yukon gold potatoes, cut into 1-inch pieces
- 4 carrots, peeled and sliced
- 1 can green beans, drained
- 1 can diced tomatoes with juices
- 1 can black-eyed peas, drained
- 1 can corn, drained
Meat
- 2 lbs ground beef
Liquids & Sauces
- 4–6 cups beef broth
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
Seasonings
- Italian seasoning, to taste
- Smoked paprika, to taste
- Chili powder, to taste
- Salt, to taste
- Pepper, to taste
Instructions
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery, sautéing until they become soft and translucent, about 4-5 minutes. Then stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the Ground Beef: Add the ground beef to the Dutch oven, breaking it apart with a spoon. Cook until the beef is thoroughly browned with no pink remaining, around 6-8 minutes.
- Add Remaining Ingredients: Stir in the tomato paste, diced tomatoes with juices, green beans, black-eyed peas, corn, carrots, potatoes, and all the seasoning including Italian seasoning, smoked paprika, chili powder, salt, and pepper. Pour in 4 cups of beef broth, stirring well to combine all the ingredients.
- Simmer the Soup: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 14-16 minutes, or until the potatoes are tender when pierced with a fork.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot with your favorite toppings or bread for a complete meal.
Notes
- Use Yukon gold potatoes as they hold their shape well during cooking.
- Add more beef broth if you prefer a thinner soup consistency.
- Feel free to substitute ground turkey or chicken for a leaner option.
- Leftovers keep well stored in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months; thaw overnight and reheat gently.
- For extra flavor, add a splash of Worcestershire sauce or a sprinkle of fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Cowboy Soup, ground beef soup, hearty soup, easy dinner, one pot meal, vegetable soup, beef potato soup
