Description
Cowboy Soup is a hearty, flavorful one-pot meal loaded with ground beef, beans, corn, and tomatoes, seasoned with chili powder, cumin, and paprika. Perfect for a comforting dinner, this easy-to-make soup simmers on the stovetop to meld robust southwestern flavors, making it a family favorite.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
Vegetables and Beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (4 oz) diced green chilies
Liquids and Seasonings
- 4 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Optional Garnishes
- 1/4 cup fresh cilantro, chopped
- Sour cream
- Shredded cheese
Instructions
- Heat oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat to prepare for browning the meat and sautéing aromatics.
- Cook beef: Add 1 lb of ground beef to the heated oil. Break the meat apart with a spoon and cook until browned, about 5-7 minutes. Drain excess fat if needed to keep soup from being greasy.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion softens and the garlic becomes fragrant.
- Combine ingredients: Stir in the kidney beans, black beans, corn kernels, diced tomatoes with juices, diced green chilies, and beef broth. Mix well to combine all elements evenly.
- Season: Add 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, salt, and pepper to taste. Stir thoroughly to distribute spices evenly throughout the soup.
- Simmer: Bring the soup to a boil over medium-high heat, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes to allow flavors to meld and soup to thicken slightly.
- Adjust seasoning: Taste the soup and adjust salt, pepper, or spices as needed for desired flavor intensity.
- Serve: Ladle hot soup into bowls. Garnish with chopped fresh cilantro, sour cream, and shredded cheese as desired. Serve immediately for a warm, comforting meal.
Notes
- Draining excess fat after cooking the ground beef helps reduce greasiness and makes the soup healthier.
- For extra heat, add cayenne pepper or hot sauce when seasoning.
- This soup can be stored in the fridge for up to 4 days and freezes well for up to 3 months.
- Use vegetable broth instead of beef broth to make a lighter or slightly vegetarian-friendly version (still contains beef though).
- Serve with crusty bread or tortilla chips for a complete meal.
