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Cowboy Soup

A hearty, creamy soup packed with tender potatoes, savory ground beef, and a medley of colorful veggies, perfect for weeknight dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil Adds richness and helps sauté veggies.
  • 1 medium yellow onion (diced) Brings sweetness and depth.
  • 3 stalks celery (diced) For crunch and fresh flavor.
  • 4 cloves garlic (minced) A must for aromatic deliciousness.
  • 2 lbs ground beef Hearty source of protein; can swap with turkey or lentils for a lighter option.
  • 1 lb Yukon gold potatoes (cut into 1-inch pieces) Adds creaminess and a filling element.
  • 4 carrots (peeled and sliced into rounds) Colorful and sweet contrast in the soup.
  • 1 14.5-ounce can green beans (drained) Great for extra texture and nutrients.
  • 3 tablespoons tomato paste Depth of flavor and rich color.
  • 1 14.5-ounce can diced tomatoes (with juices) Freshness and acidity balance the soup.
  • 1 15-ounce can black-eyed peas (drained and rinsed) An additional protein boost with flavor.
  • 1 15-ounce can corn (drained) Sweet pops for added fun.
  • 4-6 cups beef broth Base for your soup; adjust to desired thickness.
  • 2 teaspoons Italian seasoning A blend of herbs that’s always a crowd-pleaser.
  • 1 teaspoon smoked paprika Adds a little smoky warmth.
  • 2 teaspoons chili powder For just the right kick.
  • Salt, pepper, and red pepper flakes to taste Customize it according to your spice preference.
Toppings
  • Sour cream, cheese, or fresh herbs Optional toppings to elevate your bowl!

Method
 

Preparation
  1. Gather all your ingredients on a clean counter.
  2. Dice the onion, celery, and carrots, and mince the garlic.
  3. Cut the Yukon gold potatoes into 1-inch pieces to ensure even cooking.
Cooking
  1. In a large pot, heat olive oil over medium heat.
  2. Add the onion, celery, and carrots; sauté until softened (about 5 minutes).
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the ground beef and cook until browned (about 7-8 minutes). Drain excess fat if necessary.
  5. Mix in the tomato paste, diced tomatoes, black-eyed peas, and corn.
  6. Pour in the beef broth, followed by the seasonings. Stir well to combine.
  7. Add the potatoes and bring the soup to a simmer. Cook for 20-25 minutes until potatoes are tender.
Serving
  1. Once everything is cooked and flavors meld together, taste and adjust seasoning as needed.
  2. Ladle into bowls and top with your favorites like sour cream, cheese, or fresh parsley.
  3. Enjoy your warm, comforting Cowboy Soup!

Notes

Swap ground beef for turkey for a lighter version. The soup can be stored in an airtight container for up to three days. Use a slow cooker for even richer flavors.