Cowboy Soup Recipe for Cold Weather Comfort Meals Recipe

Introduction

This Cowboy Soup is a hearty, flavorful meal perfect for chilly days. Packed with tender beef, beans, vegetables, and warming spices, it’s a comforting, filling dish that comes together easily in one pot.

Ingredients

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium russet potatoes, peeled and cubed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 tablespoons tomato paste
• 4 cups low sodium beef broth or chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen corn
• Optional: 1 cup diced zucchini
• Optional: 1/2 cup diced bell pepper
• Optional: 1/2 cup shredded cheddar cheese
• Optional: 2 tablespoons chopped fresh parsley or cilantro

Instructions

1. Step 1: Heat a large pot over medium heat and add the olive oil.
2. Step 2: Add the ground beef and cook for 5 to 7 minutes, breaking it apart until browned and fully cooked. Drain excess grease if needed.
3. Step 3: Stir in the diced onion, carrots, and celery, cooking for 4 to 5 minutes until the vegetables soften.
4. Step 4: Add the minced garlic and cook for 30 seconds until fragrant.
5. Step 5: Stir in the tomato paste, smoked paprika, chili powder, cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
6. Step 6: Add the diced tomatoes, tomato sauce, kidney beans, pinto beans, cubed potatoes, corn, and broth. Stir well to combine.
7. Step 7: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until the potatoes are fork-tender.
8. Step 8: Taste and adjust seasoning as needed.
9. Step 9: Serve warm and top with shredded cheddar cheese or fresh herbs if desired.

Tips & Variations

• Add diced zucchini and bell pepper to boost vegetable content and flavor.
• Use ground turkey or chicken instead of beef for a lighter option.
• For extra heat, include a diced jalapeño or a pinch of cayenne pepper with the spices.
• Leftover soup tastes even better the next day as flavors meld together.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This soup can also be frozen for up to 3 months; thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the ground beef and use vegetable broth instead of beef broth. You can add extra beans or vegetables to keep it hearty and filling.

Can I prepare this soup in a slow cooker?

Absolutely. Brown the beef and sauté the vegetables first, then transfer all ingredients to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until potatoes are tender.

Cowboy Soup Recipe for Cold Weather Comfort Meals Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

This hearty Cowboy Soup is the perfect cold weather comfort meal, packed with lean ground beef, a variety of beans, vegetables, and warming spices. It’s a flavorful and nutritious stew that simmers gently to develop rich flavors, making it an ideal warming dish for chilly days.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Meat and Oil

• 1 pound lean ground beef
• 1 tablespoon olive oil

Vegetables

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium russet potatoes, peeled and cubed
• 1 cup frozen corn
• Optional: 1 cup diced zucchini
• Optional: 1/2 cup diced bell pepper

Beans and Tomato Products

• 1 can 15 ounces kidney beans, drained and rinsed
• 1 can 15 ounces pinto beans, drained and rinsed
• 1 can 14.5 ounces diced tomatoes
• 1 can 8 ounces tomato sauce
• 2 tablespoons tomato paste

Liquids and Broth

• 4 cups low sodium beef broth or chicken broth

Spices

• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional Toppings

• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley or cilantro

Instructions

1. Heat Oil and Brown Beef: Heat a large pot over medium heat and add the olive oil. Add the ground beef and cook for 5 to 7 minutes, breaking it apart until browned and fully cooked. Drain excess grease if needed.
2. Sauté Vegetables: Stir in the diced onion, carrots, and celery and cook for 4 to 5 minutes until they are softened.
3. Add Garlic: Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Toast Spices and Tomato Paste: Stir in the tomato paste, smoked paprika, chili powder, cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices and meld the flavors.
5. Add Tomatoes, Beans, Potatoes, Corn, and Broth: Add the diced tomatoes, tomato sauce, drained beans, cubed potatoes, frozen corn, and broth to the pot. Stir well to combine all ingredients thoroughly.
6. Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 25 to 30 minutes or until the potatoes are fork-tender.
7. Adjust Seasoning: Taste the soup and adjust the seasoning as needed, adding more salt or pepper if desired.
8. Serve and Garnish: Serve the soup warm, optionally topping with shredded cheddar cheese and chopped fresh parsley or cilantro for added flavor and color.

Notes

• You can add optional vegetables like diced zucchini and bell pepper to increase vegetable content and flavor.
• Use low sodium broth to control the salt content in the soup.
• If you prefer a spicier soup, increase the chili powder or add a pinch of cayenne pepper.
• The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• For a vegetarian version, omit the ground beef and use vegetable broth instead.

Keywords: cowboy soup, beef soup, bean soup, cold weather meals, hearty soup, comfort food, ground beef soup, vegetable soup