Description
Warm, hearty, and packed with smoky Tex-Mex flavor, this Cowboy Soup is a comforting one-pot meal filled with beef, potatoes, beans, and veggies perfect for busy nights or family dinners.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 stalks celery, diced
4 cloves garlic, minced
2 pounds ground beef
1 pound Yukon gold potatoes, cut into 1-inch pieces
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 juice
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can corn, drained
4 to 6 cups beef broth
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
2 teaspoons chili powder
Salt, pepper, and red pepper flakes to taste
Optional toppings: shredded cheese, sour cream, green onions, tortilla chips, Fritos
Instructions
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and celery, cook 2–3 minutes until soft. Stir in garlic and cook another minute.
2. Add ground beef and cook until browned and no longer pink.
3. Add potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, seasonings, and 4 cups of broth. Stir well.
4. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until potatoes are fork-tender.
5. Adjust seasoning and broth as needed. Serve hot with toppings of choice.
Notes
Use frozen mirepoix to save prep time.
Overcooking can make potatoes mushy, so check them early.
Soup tastes even better the next day.
Add extra broth when reheating if the soup thickens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (560g)
- Calories: 449
- Sugar: 10g
- Sodium: 437mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 39g
- Cholesterol: 98mg