Cowboy Soup Recipe
Cowboy Soup Recipe
Table of Contents
Cowboy Soup Recipe
This Cowboy Soup recipe is the ultimate comfort food a hearty and flavorful one pot wonder that’s perfect for a chilly evening or a weekend get together. Packed with ground beef, beans, corn, tomatoes, and potatoes, this recipe embodies the bold and rustic flavors of the American West. With simple ingredients and a quick prep time, it’s a satisfying, nutritious meal that will have everyone going back for seconds.
Description
Cowboy Soup Recipe, also known as Western Soup or Campfire Soup, is a traditional, easy to make dish popular across the southwestern United States. Known for its rich, savory flavors, this Cowboy Soup recipe combines ground beef with vegetables like bell peppers, onions, corn, and diced tomatoes. Beans and potatoes add heartiness, while spices like chili powder and cumin give it that authentic, smoky taste.
This soup is all about balance: the meaty flavor of beef, sweetness from the corn, and the comforting texture of potatoes come together in a broth that’s just right not too thick, not too thin. Ideal for camping trips, potlucks, or busy weeknights, this soup can be made in a single pot, keeping cleanup simple and quick. Plus, it’s a filling meal that offers a good balance of protein, fiber, and vitamins.
If you’re looking for a recipe that satisfies big appetites and packs flavor, Cowboy Soup is the dish for you. Customize it by adjusting the spices, adding hot sauce for a kick, or garnishing with shredded cheese and fresh cilantro. Let’s dive into this delicious Cowboy Soup recipe.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups beef broth
- 1 large potato, peeled and cubed
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Optional garnishes: shredded cheddar cheese, chopped cilantro, sour cream, and sliced jalapeños
Instructions
- Cook the Beef: In a large pot or Dutch oven over medium high heat, add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once cooked, drain any excess grease from the pot.
- Sauté the Vegetables: Add diced onion, bell pepper, and minced garlic to the pot with the ground beef. Sauté for 3-4 minutes or until the onions turn translucent and the garlic is fragrant.
- Add the Potatoes and Tomatoes: Add the cubed potatoes and the can of diced tomatoes (with juice) to the pot. Stir to combine, allowing the potatoes to absorb some of the flavors from the beef and tomatoes.
- Add the Broth and Beans: Pour in the beef broth, then add the drained pinto beans, black beans, and corn. Stir to mix all the ingredients evenly.
- Season the Soup: Add the chili powder, cumin, smoked paprika, salt, and black pepper to the pot. Adjust the seasonings to taste if necessary.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the potatoes are tender and the flavors have melded together.
- Serve and Garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped cilantro, sour cream, or sliced jalapeños, if desired.
Notes
- Storage Tips: Leftover Cowboy Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
- Freezing: This soup freezes well. Allow it to cool completely, then transfer it to a freezer safe container. It will keep in the freezer for up to 3 months.
- Substitutions: For a leaner option, use ground turkey or chicken instead of beef. Swap the potatoes for sweet potatoes for a slightly sweeter flavor.
- Adjust the Spice Level: If you prefer a spicier soup, add 1-2 chopped jalapeños during the sauté step or include a dash of hot sauce when serving.
Cowboy Soup Recipe
Ingredients
- 1 lb ground beef
- 1 medium onion diced
- 1 bell pepper diced (red or green)
- 2 cloves garlic minced
- 1 can 15 oz diced tomatoes, undrained
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 4 cups beef broth
- 1 large potato peeled and cubed
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Optional garnishes: shredded cheddar cheese chopped cilantro, sour cream, and sliced jalapeños
Instructions
- Cook the Beef: In a large pot or Dutch oven over medium high heat, add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once cooked, drain any excess grease from the pot.
- Sauté the Vegetables: Add diced onion, bell pepper, and minced garlic to the pot with the ground beef. Sauté for 3-4 minutes or until the onions turn translucent and the garlic is fragrant.
- Add the Potatoes and Tomatoes: Add the cubed potatoes and the can of diced tomatoes (with juice) to the pot. Stir to combine, allowing the potatoes to absorb some of the flavors from the beef and tomatoes.
- Add the Broth and Beans: Pour in the beef broth, then add the drained pinto beans, black beans, and corn. Stir to mix all the ingredients evenly.
- Season the Soup: Add the chili powder, cumin, smoked paprika, salt, and black pepper to the pot. Adjust the seasonings to taste if necessary.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the potatoes are tender and the flavors have melded together.
- Serve and Garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped cilantro, sour cream, or sliced jalapeños, if desired.
Notes
- Storage Tips: Leftover Cowboy Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
- Freezing: This soup freezes well. Allow it to cool completely, then transfer it to a freezer safe container. It will keep in the freezer for up to 3 months.
- Substitutions: For a leaner option, use ground turkey or chicken instead of beef. Swap the potatoes for sweet potatoes for a slightly sweeter flavor.
- Adjust the Spice Level: If you prefer a spicier soup, add 1-2 chopped jalapeños during the sauté step or include a dash of hot sauce when serving.
