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.
Ingredients
Scale
- 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
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.
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