Description
Cowboy Soup is a hearty, comforting dish packed with ground beef, tender potatoes, and a medley of vegetables and beans, seasoned with Italian herbs and smoky spices. It’s perfect for a quick weeknight dinner or meal prep, offering rich flavors and robust textures in every spoonful.
Ingredients
Units
Scale
Vegetables and Aromatics
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
Meat and Potatoes
- 2 lbs ground beef
- 1 lb Yukon Gold potatoes, cut into 1-inch pieces (about 4 medium potatoes)
Additional Vegetables
- 4 carrots, peeled and sliced into rounds
- 1 (14.5-ounce) can green beans, drained
Legumes and Canned Goods
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 (15-ounce) can corn, drained
Sauces and Broth
- 3 Tablespoons tomato paste
- 4–6 cups beef broth (preferably 6 cups)
Spices and Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, red pepper flakes to taste
Instructions
- Cook Aromatics: Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the diced onion and celery, cooking for 2-3 minutes until they are soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Brown the Beef: Add the ground beef to the pot and cook until browned, breaking it apart with a spoon and ensuring no pink remains, about 5-7 minutes.
- Add Remaining Ingredients: Stir in the potatoes, carrots, drained green beans, diced tomatoes with juices, black-eyed peas, corn, tomato paste, Italian seasoning, smoked paprika, chili powder, salt, and pepper. Pour in 4 cups of beef broth and stir to combine.
- Simmer: Turn the heat to high and bring the mixture to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 14-16 minutes until the potatoes and carrots are tender. Taste and adjust seasonings with additional salt, pepper, or red pepper flakes as desired.
- Serve: Ladle the hot soup into bowls and garnish with toppings as desired. Serve immediately while warm.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or microwave until heated through.
Notes
- You can customize the toppings with shredded cheese, sour cream, chopped green onions, or fresh herbs for added flavor.
- If you prefer a thicker or thinner soup, adjust the amount of broth accordingly.
- This soup is versatile; feel free to add other vegetables like bell peppers or corn kernels for extra texture and flavor.
Nutrition
- Serving Size: 1 bowl (approximately 1.25 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 70 mg
