Easy Cowboy Soup: A Simple Flavor-Packed Classic
There’s nothing quite like a warm bowl of Easy Cowboy Soup: A Simple Flavor-Packed Classic to satisfy your hunger after a busy day. Packed with ground beef, hearty beans, tender veggies, and a rich, zesty broth, this recipe delivers big flavors with minimal effort. It’s perfect for weeknight dinners, cozy family gatherings, or even meal prepping for the week. Whether you’re cooking for a crowd or just yourself, this one-pot wonder will quickly become a staple in your recipe collection!
INGREDIENTS YOU’LL NEED:
- 2 Tbsp Olive Oil: Olive oil is a heart-healthy fat that adds flavor and moisture to the soup while helping to sauté the vegetables and beef.
- 1 Onion (diced): Onion adds a savory, aromatic base to the soup, providing depth of flavor. When cooked, it becomes tender and sweet, complementing the other vegetables.
- 3 Celery Stalks (diced): Celery gives the soup an earthy flavor. It pairs well with onions and carrots to create a balanced, flavorful base.
- 1 Red Pepper (diced): Red bell pepper contributes a sweet, mild flavor and vibrant color to the soup, adding both texture and visual appeal.
- 3 Carrots (diced): Carrots add a natural sweetness and color, along with a slight crunch that contrasts with the softer textures of the other ingredients.
- 6 Cloves Garlic (minced): Garlic provides a rich, aromatic flavor, enhancing the overall taste of the soup with its savory depth.
- 1½ lbs Ground Beef: Ground beef is the protein base of the soup, adding a hearty, rich flavor and making the soup more filling.
- 3 Tbsp Tomato Paste: Tomato paste intensifies the flavor with its concentrated, tangy sweetness, deepening the broth’s complexity.
- 2 Tsp Italian Seasoning: A blend of dried herbs like basil, oregano, and thyme, Italian seasoning adds an aromatic, earthy flavor to the soup.
- 1 Tsp Smoked Paprika: Smoked paprika introduces a mild smoky flavor and a hint of sweetness, enhancing the overall depth of the broth.
- 2 Tsp Chili Powder: Chili powder adds a mild heat and warmth to the soup, along with earthy notes that complement the tomatoes and beans.
- 6 Cups Beef Broth: Beef broth serves as the liquid base, providing a rich, savory foundation that supports the flavors of the meat and vegetables.
- 3 Red Potatoes (cubed): Red potatoes hold their shape well during cooking and provide a soft, creamy texture that adds substance to the soup.
- 1 (14.5-ounce Can) Green Beans (drained): Green beans add a light, fresh texture and slight earthiness to the soup, balancing the heavier ingredients.
- 1 (14.5-ounce Can) Diced Tomatoes (with juice): Diced tomatoes bring tanginess, acidity, and a burst of color to the soup, complementing the other vegetables and enhancing the broth.
- 1 (15-ounce Can) Black Beans (drained and rinsed): Black beans add a creamy texture and earthy flavor while providing extra protein and fiber to make the soup more filling.
- 1 (15-ounce Can) Pinto Beans (drained and rinsed): Pinto beans contribute a smooth texture and a subtle, nutty flavor, complementing the black beans in the soup.
- 1 (15-ounce Can) Corn (drained): Corn adds a touch of sweetness and a pop of color, providing a contrast to the savory and spicy elements of the soup.
- Salt and Black Ground Pepper (to taste): Salt enhances the overall flavors, while black pepper adds a hint of heat and complexity to the soup.
WHY SHOULD YOU MAKE HEARTY COWBOY SOUP?
- It’s a one-pot wonder: I appreciate how simple this recipe is because everything comes together in just one pot. It saves time on both cooking and cleaning, which is always a bonus when I’m feeding the family.
- Packed with flavor and nutrients: With all the veggies, beans, and lean ground beef, I know this soup is both filling and healthy. It’s a complete meal that satisfies everyone’s appetite and provides a hearty boost to get through the day.
- Perfect for leftovers: Cowboy soup tastes even better the next day! The flavors meld together beautifully overnight, making it the perfect dish to prepare in advance for busy nights or to enjoy throughout the week.
HOW TO PREPARE TEXAS COWBOY SOUP?
Time needed: 45 minutes
- Sauté the Aromatics:
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion, celery, red pepper, and carrots. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
- Cook the Ground Beef:
Push the vegetables to the sides of the pot and add 1½ pounds of ground beef to the center. Cook, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease if needed. - Add Seasonings and Tomato Paste:
Stir in 3 tablespoons of tomato paste, 2 teaspoons of Italian seasoning, 1 teaspoon of smoked paprika, and 2 teaspoons of chili powder. Cook for 1–2 minutes, allowing the tomato paste and spices to blend with the beef and vegetables.
Pour in 6 cups of beef broth and add the cubed red potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15 minutes, or until the potatoes are tender. - Incorporate the Canned Ingredients:
Stir in the drained green beans, diced tomatoes with their juice, black beans, pinto beans, and corn. Let the soup simmer uncovered for an additional 10–15 minutes to heat through and allow the flavors to meld. - Season to Taste and Serve:
Taste the soup and add salt and black ground pepper as needed. Serve hot with crusty bread, cornbread, or a simple green salad for a complete meal!
FAQ – FREQUENTLY ASKED QUESTIONS:
Absolutely! You can swap out the ground beef for ground turkey, chicken, or even a vegetarian option like lentils or quinoa. The soup will still be delicious and hearty.
Yes! Cowboy Soup actually tastes better the next day as the flavors have more time to meld. I like to make it a day ahead and refrigerate it in an airtight container. Just reheat it when you’re ready to enjoy it!
Yes! Brown the meat and sauté the vegetables first, then add everything to the slow cooker with the broth. Cook on low for 6-8 hours or high for 3-4 hours.
If you’d like a thicker soup, try mashing a portion of the beans and potatoes, then stir them back into the soup. Alternatively, you can mix a bit of flour or cornstarch with water and add that to the soup.
TEX-MEX COWBOY SOUP RECIPE ADD-INS AND VARIATIONS:
- Swap the Ground Beef: Try ground turkey or chicken for a lighter option, still full of flavor.
- Mix Up the Veggies: Add zucchini or sweet potatoes for extra heartiness and flavor.
- Control the Spice: Add jalapeños or cayenne for heat, or keep it mild if preferred.
- Change the Broth: Use chicken or vegetable stock for a unique twist on flavor.
- Play with Beans: Swap black or pinto beans for kidney beans or chickpeas for variety.
- Top It Your Way: Add shredded cheese, sour cream, or tortilla strips for extra flavor and texture.
WHAT IS COMMONLY SERVED WITH ONE-POT COWBOY SOUP?
Cowboy Soup is perfect with simple, hearty sides that make the meal feel complete. A slice of warm cornbread or a chunk of crusty bread is great for soaking up the broth. Add a green salad to keep things light and balanced. This family meal works great for dinner or game- nights, and pairs well with iced tea, beer, or a glass of wine.
HOW DO YOU STORE AND REHEAT LEFTOVER CLASSIC COWBOY SOUP?
To store your leftovers, let the soup cool completely before transferring it to an airtight container. Place it in the fridge, where it will stay fresh for up to four days. When you’re ready to reheat, warm it gently on the stovetop over medium heat. Stir occasionally to make sure it heats evenly. For a quicker option, you can reheat a single portion in the microwave, covering it loosely to prevent splatters. You can heat in short intervals until it’s warmed through.
CAN LEFTOVER COWBOY SOUP BE EASILY FROZEN FOR LATER?
To freeze leftover cowboy soup, let it cool down completely first. Then, pour it into freezer-safe containers or bags, leaving a little space at the top because liquids expand when they freeze. Don’t forget to label it with the date so you know how long it’s been stored. When you’re ready to eat it again, thaw it overnight in the fridge and reheat it on the stove or in the microwave. Some ingredients, like potatoes, might be softer, but the soup will still taste great!
LOOKING FOR MORE HEARTY SOUP RECIPES? TRY THESE!
Comfort Food Italian Wedding Soup: This soup brings together tender meatballs, hearty greens, and delicate pasta in a rich, flavorful broth.
Easy Creamy Broccoli Cauliflower Vegetarian Soup: It’s perfect for chilly days or when you want something cozy. With lots of veggies and yummy flavors, this soup is both comforting and delicious.
Creamy Potato Leek Soup: This velvety blend of tender potatoes, delicate leeks, and rich cream is simple, yet sublime, power of good ingredients.
Easy Cowboy Soup: A Simple Flavor-Packed Classic
Ingredients
- 2 Tbsp Olive Oil
- 1 Onion (diced)
- 3 Celery Stalks (diced)
- 1 Red Pepper (diced)
- 3 Carrots (diced)
- 6 Cloves Garlic (minced)
- 1½ lbs Ground Beef
- 3 Tbsp Tomato Paste
- 2 Tsp Italian Seasoning
- 1 Tsp Smoked Paprika
- 2 Tsp Chili Powder
- 6 Cups Beef Broth
- 3 Red Potatoes (cubed) (medium-sized)
- 1 (14.5-ounce Can) Green Beans (drained)
- 1 (14.5-ounce Can) Diced Tomatoes (with juice)
- 1 (15-ounce Can) Black Beans (drained and rinsed)
- 1 (15-ounce Can) Pinto Beans (drained and rinsed)
- 1 (15-ounce Can) Corn (drained)
- Salt and Black Ground Pepper (to taste)
Instructions
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion, celery, red pepper, and carrots. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
- Cook the Ground Beef: Push the vegetables to the sides of the pot and add 1½ pounds of ground beef to the center. Cook, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease if needed.
- Add Seasonings and Tomato Paste: Stir in 3 tablespoons of tomato paste, 2 teaspoons of Italian seasoning, 1 teaspoon of smoked paprika, and 2 teaspoons of chili powder. Cook for 1–2 minutes, allowing the tomato paste and spices to blend with the beef and vegetables.
- Simmer the Soup: Pour in 6 cups of beef broth and add the cubed red potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15 minutes, or until the potatoes are tender.
- Incorporate the Canned Ingredients: Stir in the drained green beans, diced tomatoes with their juice, black beans, pinto beans, and corn. Let the soup simmer uncovered for an additional 10–15 minutes to heat through and allow the flavors to meld.
- Season to Taste and Serve: Taste the soup and add salt and black ground pepper as needed. Serve hot with crusty bread, cornbread, or a simple green salad for a complete meal!