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Cowboy Soup Recipe Easy Hearty One-Pot Dinner for Busy Nights

  • Author: Leana
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

This Cowboy Soup is a hearty, one-pot meal packed with ground beef, beans, veggies, and a touch of spice. Perfect for busy weeknights, it’s comforting, customizable, and sure to please the whole family.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended, or leaner/ground turkey/leftover brisket)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 ribs celery, chopped
  • 2 medium russet potatoes, diced small
  • 1 can (14.5 oz) diced tomatoes, with juices (fire-roasted if possible)
  • 1 can (15 oz) corn, drained (or 1 cup frozen corn)
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 cups beef broth (low-sodium recommended; chicken or vegetable broth works)
  • 1 can (8 oz) tomato sauce
  • 1 cup frozen mixed vegetables (optional)
  • 2 tsp chili powder
  • 1 tsp smoked paprika (or regular paprika)
  • 1 tsp dried oregano (or Italian seasoning)
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • Optional toppings: shredded cheddar, sliced green onions, chopped cilantro, jalapeño slices, sour cream

Instructions

  1. Heat a large Dutch oven or soup pot over medium-high heat. Add ground beef and cook, breaking it up, until browned (5-7 minutes). Drain excess fat, leaving about 1 tablespoon.
  2. Add diced onion and minced garlic. Sauté until onions are soft and translucent (2-3 minutes). Deglaze with a splash of broth if needed.
  3. Stir in sliced carrots, chopped celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally, until veggies start to soften.
  4. Add diced tomatoes (with juices), drained corn, pinto beans, black beans, and tomato sauce. Stir to combine.
  5. Pour in beef broth. Sprinkle in chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir well and taste the broth, adjusting salt if needed.
  6. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, until potatoes and carrots are fork-tender. Stir in frozen mixed vegetables during the last 5 minutes.
  7. For a creamier texture, blend a cup or two of soup with an immersion blender and stir back in (optional). Taste and adjust seasoning.
  8. Ladle into bowls and top with desired toppings such as shredded cheddar, green onions, or sour cream.

Notes

This soup is highly customizable—swap in your favorite beans or veggies, use ground turkey for a lighter version, or make it vegetarian by omitting the beef and using extra beans and vegetable broth. Leftovers taste even better the next day and freeze well for up to 3 months. Adjust thickness by adding more broth or simmering uncovered. For extra flavor, sauté onions and garlic until golden and bloom spices before adding liquids.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: About 1.5 cups
  • Calories: 350
  • Sugar: 7
  • Sodium: 900
  • Fat: 12
  • Saturated Fat: 4
  • Carbohydrates: 35
  • Fiber: 8
  • Protein: 20

Keywords: cowboy soup, one-pot dinner, hearty soup, ground beef soup, easy soup recipe, family dinner, comfort food, bean soup, vegetable soup, weeknight meal

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Find it online: https://flavorlo.com/cowboy-soup-recipe-easy-hearty-one-pot-dinner-for-busy-nights/