Cowboy Soup Recipe for Cold Weather Comfort Meals Recipe

Introduction

This hearty Cowboy Soup is the perfect comfort meal for chilly days. Packed with ground beef, beans, vegetables, and warming spices, it delivers satisfying flavors and nourishment in every spoonful.

Ingredients

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium russet potatoes, peeled and cubed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 tablespoons tomato paste
• 4 cups low sodium beef broth or chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen corn
• Optional: 1 cup diced zucchini
• Optional: 1/2 cup diced bell pepper
• Optional: 1/2 cup shredded cheddar cheese
• Optional: 2 tablespoons chopped fresh parsley or cilantro

Instructions

1. Step 1: Heat a large pot over medium heat and add the olive oil.
2. Step 2: Add the ground beef and cook for 5 to 7 minutes, breaking it apart until browned and fully cooked. Drain excess grease if needed.
3. Step 3: Stir in the diced onion, carrots, and celery. Cook for 4 to 5 minutes until the vegetables are softened.
4. Step 4: Add the minced garlic and cook for 30 seconds until fragrant.
5. Step 5: Stir in the tomato paste, smoked paprika, chili powder, cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
6. Step 6: Add the diced tomatoes, tomato sauce, kidney beans, pinto beans, cubed potatoes, corn, and broth. Stir well to combine.
7. Step 7: Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until the potatoes are fork tender.
8. Step 8: Taste and adjust seasoning as needed.
9. Step 9: Serve warm and top with shredded cheddar cheese or fresh herbs if desired.

Tips & Variations

• For extra veggies, add diced zucchini or bell pepper along with the other vegetables in step 3.
• Use ground turkey or chicken instead of beef for a lighter version.
• For a spicier kick, add a pinch of cayenne pepper or some diced jalapeños.
• Leftover soup thickens as it sits; add a splash of broth or water when reheating if needed.

Storage

Store Cowboy Soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat, stirring occasionally. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the ground beef and use vegetable broth instead of beef broth. You might want to add extra beans or vegetables for more protein and heartiness.

Can I use canned corn instead of frozen?

Absolutely. Drain canned corn and add it along with the other beans and vegetables in step 6.

Cowboy Soup Recipe for Cold Weather Comfort Meals Recipe

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★★★★★

4.9 from 136 reviews

• Author: Matteo
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This hearty Cowboy Soup is a comforting cold-weather meal packed with lean ground beef, a variety of beans, vegetables, and smoky spices. Perfectly simmered to develop rich flavors, this recipe offers a balanced and filling dish that warms you from the inside out.

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Ingredients

Scale 1x2x3x

Protein and Meat

• 1 pound lean ground beef
• 1 tablespoon olive oil

Vegetables

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium russet potatoes, peeled and cubed
• 1 cup frozen corn
• Optional: 1 cup diced zucchini
• Optional: 1/2 cup diced bell pepper

Canned Goods

• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 tablespoons tomato paste

Liquids

• 4 cups low sodium beef broth or chicken broth

Spices and Seasonings

• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional Garnishes

• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley or cilantro

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Instructions

1. Heat the pot: Place a large pot over medium heat and add the olive oil, allowing it to warm evenly.
2. Cook the ground beef: Add the lean ground beef to the pot and cook for 5 to 7 minutes, breaking it apart with a spoon until browned and fully cooked. Drain any excess grease if necessary to avoid sogginess.
3. Sauté vegetables: Stir in the diced onion, carrots, and celery. Cook for 4 to 5 minutes until the vegetables soften and release their flavors.
4. Add garlic: Mix in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Toast spices and tomato paste: Stir in the tomato paste, smoked paprika, chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices and deepen their aroma.
6. Add remaining ingredients: Pour in the diced tomatoes, tomato sauce, kidney beans, pinto beans, cubed potatoes, frozen corn, and beef or chicken broth. Stir thoroughly to combine all components.
7. Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes until the potatoes are tender and flavors meld.
8. Adjust seasoning: Taste the soup and adjust salt, pepper, or spices as needed to suit your preference.
9. Serve and garnish: Ladle the soup into bowls and optionally top with shredded cheddar cheese and freshly chopped parsley or cilantro for added flavor and color.

Notes

• You can customize the soup with optional vegetables like zucchini or bell peppers for extra nutrition and texture.
• Using low sodium broth helps control the salt content and balance the flavors better.
• This soup stores well and tastes even better the next day after the flavors have fully melded.
• For a vegetarian version, omit the ground beef and use vegetable broth instead.
• Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: cowboy soup, ground beef soup, hearty soup, cold weather meal, bean soup, vegetable soup, comfort food, stew