Hearty Cowboy Soup (One-Pot Comfort Food!)

This Hearty Cowboy Soup is a robust and flavorful one-pot meal that’s packed with ground beef, tender potatoes, carrots, and a medley of beans, corn, and other vegetables, all simmered in a rich and savory broth. I love how this recipe is both easy to make and incredibly satisfying. It’s perfect for a chilly evening, a family dinner, or any time you’re craving a warm and comforting bowl of soup. Get ready for a hearty and delicious meal that will stick to your ribs!

Why You’ll Love This Cowboy Soup

• Hearty and Filling: Packed with ground beef, potatoes, and vegetables, this soup is a complete and satisfying meal.
• Flavorful: The combination of spices, tomato paste, and beef broth creates a rich and savory flavor.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• One-Pot Meal: Everything cooks together in one pot (or Dutch oven), making cleanup a breeze.
• Customizable: You can easily adjust the ingredients to your liking.

Ingredients for Cowboy Soup

Here’s what you’ll need to make this hearty soup. The full list with measurements is in the recipe card below.

Main Ingredients

• Olive oil (Oil)
• Yellow onion, diced (Vegetable)
• Celery, diced (Vegetable)
• Garlic, minced (Aromatic)
• Ground beef (Meat)
• Yukon gold potatoes, cut into 1-inch pieces (Vegetable)
• Carrots, peeled and sliced into rounds (Vegetable)
• Green beans, drained (Canned Vegetable)
• Tomato paste (Concentrate)
• Diced tomatoes, with juices (Canned Vegetable)
• Black-eyed peas, drained and rinsed (Beans)
• Corn, drained (Canned Vegetable)
• Beef broth (Liquid)

Seasoning

• Italian seasoning (Spice Blend)
• Smoked paprika (Spice)
• Chili powder (Spice Blend)
• Salt (Seasoning)
• Pepper (Spice)
• Red pepper flakes (to taste) (Spice)

Toppings (Optional)

(Toppings)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Cowboy Soup as is, but here are a few ideas for variations:

• Different Meat: Use ground turkey, chicken, or Italian sausage instead of ground beef.
• Add More Vegetables: Toss in some diced bell peppers, zucchini, or mushrooms.
• Make it Spicier: Add more red pepper flakes or a dash of hot sauce.
• Different Beans: Use kidney beans, pinto beans, or a mix of beans instead of black-eyed peas.
• Add Pasta or Rice: Stir in some cooked pasta or rice during the last few minutes of cooking.

How to Make Cowboy Soup

Let me show you how easy it is to make this Hearty Cowboy Soup:

Sauté Onions, Celery and Garlic

1. I heat the olive oil in a large Dutch oven over medium-high heat.
2. Once it’s hot, I add the diced onion and celery and cook for 2-3 minutes, until soft and translucent.
3. I add the minced garlic and cook for another 1-2 minutes, until fragrant.

Brown the Ground Beef

1. I add the ground beef and brown until no pink remains, breaking it apart with a spoon as it cooks.

Add Remaining Ingredients

1. I stir in the rest of the ingredients: potatoes, carrots, drained green beans, tomato paste, diced tomatoes with juices, drained and rinsed black-eyed peas, drained corn, beef broth, Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes (to taste).

Simmer

1. I turn the heat up to high and bring the soup to a boil.
2. Once it’s boiling, I turn the heat down to medium-low, cover, and simmer for 14-16 minutes, until the potatoes are fork-tender.

Adjust Seasoning and Serve

1. I taste and add more salt, pepper, or red pepper flakes as needed.
2. I serve

Tips and Tricks for the BEST Cowboy Soup

Here are my secrets for making this soup truly exceptional:

• Use Lean Ground Beef: Using lean ground beef reduces the amount of grease in the soup.
• Don’t Overcook the Potatoes: Cook the potatoes until they’re just tender, but not mushy.
• Adjust Seasoning: Taste the soup and adjust the seasonings to your liking.
• Simmer for Flavor: Simmering the soup allows the flavors to meld together.

How to Serve

This Cowboy Soup is a complete meal on its own, but here are a few serving suggestions:

• Toppings: Top with shredded cheese, sour cream, chopped green onions, or your favorite toppings.
• Crusty Bread: Serve with a side of crusty bread or rolls for dipping.
• Cornbread: A slice of warm cornbread is a classic accompaniment.

Make Ahead and Storage

This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

FAQs about Cowboy Soup

• Can I use a different type of meat?
  • Yes, you can use ground turkey, chicken, or Italian sausage instead of ground beef.
• Can I make this without the beans?
  • Yes, you can omit the black-eyed peas or substitute them with another type of bean.
• Can I freeze this soup?
  • Yes, you can

Enjoy this hearty, flavorful, and easy-to-make Cowboy Soup! It’s the perfect comfort food for a chilly evening.

Hearty Cowboy Soup

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8–10 1x
• Category: Soup, Main Course
• Cuisine: American, Southern

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Description

This hearty and flavorful Cowboy Soup is packed with ground beef, potatoes, carrots, green beans, black-eyed peas, corn, and a blend of savory spices. It’s a satisfying and easy-to-make one-pot meal, perfect for a chilly evening.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 2 pounds ground beef (see notes)
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 4 medium potatoes)
• 4 medium carrots, peeled and sliced into rounds
• 1 (14.5-ounce) can green beans, drained
• 3 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes, with juices
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 (15-ounce) can whole kernel corn, drained
• 4–6 cups low-sodium beef broth (see notes)
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• Salt, to taste
• Black pepper, to taste
• Red pepper flakes, to taste (optional)

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Chopped fresh cilantro
• Diced avocado
• Hot sauce

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Instructions

• Heat Oil and Sauté Vegetables: Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Once hot, add the diced onion and diced celery. Cook, stirring occasionally, for 2-3 minutes, or until softened and translucent.
• Add Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant.
• Brown Ground Beef: Add the ground beef to the pot. Cook, breaking it up with a spoon or spatula, until it’s browned and cooked through. Drain off any excess grease.
• Add Remaining Ingredients: Stir in the cubed potatoes, sliced carrots, drained green beans, tomato paste, undrained diced tomatoes, drained and rinsed black-eyed peas, drained corn, 4 cups of the beef broth, Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes (if using). Stir well to combine all ingredients.
• Adjust Broth (Consistency): Add more beef broth, up to 2 additional cups, to reach your desired soup consistency. Start with 4 cups and add more as needed.
• Bring to Boil: Increase the heat to high and bring the mixture to a boil.
• Simmer: Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 14-16 minutes, or until the potatoes are fork-tender. Stir occasionally.
• Season to Taste: Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or red pepper flakes to your preference.
• Serve with favorite toppings.

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Notes

• Ground Beef: You can use any type of ground beef you prefer. Lean ground beef will result in a less greasy soup.
• Potatoes: Yukon Gold potatoes are recommended for their creamy texture, but you can use other types of potatoes, such as russet or red potatoes.
• Beef Broth: Use low-sodium beef broth to control the saltiness of the soup.
• Consistency: The amount of beef broth you use will determine the thickness of the soup. Start with 4 cups and add more if you prefer a thinner soup.
• Spice Level: Adjust the amount of chili powder and red pepper flakes to your preference.
• Serving Suggestions: This soup is a hearty meal on its own, but you can serve it with cornbread, crusty bread, or a side salad.
• Make-Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 4 days. Reheat gently over medium-low heat.
• Storage Store in fridge