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.

Ingredients

Scale

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

Instructions

Heat the pot: Place a large pot over medium heat and add the olive oil, allowing it to warm evenly.
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.
Sauté vegetables: Stir in the diced onion, carrots, and celery. Cook for 4 to 5 minutes until the vegetables soften and release their flavors.
Add garlic: Mix in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
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.
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.
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.
Adjust seasoning: Taste the soup and adjust salt, pepper, or spices as needed to suit your preference.
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