Description
This Cowboy Soup is a hearty one-pot dinner made with seasoned ground beef, tender potatoes, beans, corn, carrots, green beans, and tomatoes in a rich beef broth. It is filling, family-friendly, and ready in about 30 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 pounds ground beef
- 1 pound Yukon Gold potatoes, cut into 1-inch pieces
- 4 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 corn, drained
- 4 to 6 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, black pepper, and red pepper flakes to taste
- Shredded cheddar, sour cream, green onions, parsley, corn chips, or hot sauce for serving, optional
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the diced onion and celery. Cook for 2 to 3 minutes, stirring often, until softened and translucent.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Add the ground beef. Break it into small crumbles and cook until no pink remains. Spoon off excessive grease when needed.
- Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, salt, black pepper, red pepper flakes, and 4 cups beef broth.
- Increase the heat to high and bring the soup to a boil.
- Reduce the heat to medium-low, cover the pot, and simmer for 14 to 16 minutes, stirring occasionally, until the potatoes and carrots are fork-tender.
- Add up to 2 additional cups of beef broth to reach your preferred consistency.
- Taste and adjust the salt, black pepper, chili powder, or red pepper flakes.
- Let the soup rest for 5 minutes, then ladle it into bowls and add your preferred toppings.
Notes
- Cut the potatoes into even 1-inch pieces so they cook within the stated time.
- Begin with 4 cups of broth and add more after simmering when you prefer a thinner soup.
- Cook the tomato paste against the hot pot for about 30 seconds for a richer tomato flavor.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled soup in freezer-safe containers for up to 3 months.
- Thaw frozen soup overnight in the refrigerator before reheating.
- Add a splash of broth or water when reheating because the potatoes and beans absorb liquid during storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 448
- Sugar: 9
- Sodium: 902
- Fat: 23
- Saturated Fat: 8
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 8
- Protein: 29
- Cholesterol: 77