Description
Cowboy Soup is a hearty, rustic one-pot soup made with ground beef, vegetables, beans, and a savory tomato broth. This comforting dish is budget-friendly, easy to make, and perfect for feeding a hungry crowd on chilly nights.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 cup green beans (canned or frozen)
- 1 tbsp Worcestershire sauce
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat and cook the ground beef until browned. Drain excess fat if needed.
- Add chopped onion and minced garlic; sauté until fragrant.
- Stir in chopped carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.
- Pour in diced tomatoes, tomato sauce, and beef broth. Stir to combine.
- Add kidney beans, corn, and green beans. Mix well.
- Season with Worcestershire sauce, chili powder, paprika, salt, and pepper.
- Bring the soup to a boil, then reduce heat to low and let it simmer for 30-40 minutes, or until vegetables are tender.
- Taste and adjust seasoning if needed. Serve hot with cornbread or crusty bread.
Notes
- Use ground turkey or chicken for a lighter version.
- Add diced jalapeños for extra heat.
- Stir in cooked pasta or rice for added heartiness.
- Swap kidney beans for black or pinto beans if preferred.
- Top each bowl with shredded cheese for extra flavor.