Description
Hearty one-pot Cowboy Soup loaded with ground beef, potatoes, beans, and veggies in a cozy, flavor-packed broth.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 stalks celery, diced
4 cloves garlic, 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
4–6 cups beef broth
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
2 teaspoons chili powder
Salt, pepper, and red pepper flakes, to taste
Optional toppings: fresh parsley, shredded cheese, crackers
Instructions
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the onion and celery and cook for 2–3 minutes, until soft and translucent.
3. Stir in the garlic and cook for 1–2 minutes, until fragrant.
4. Add the ground beef and cook, breaking it apart, until no pink remains; drain excess fat if needed.
5. Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, salt, and pepper.
6. Pour in 4 cups of beef broth and stir to combine, adding up to 2 additional cups to reach your desired soup consistency.
7. Turn the heat to high and bring the soup to a boil.
8. Reduce the heat to medium-low, cover, and simmer for 14–16 minutes, or until the potatoes are fork-tender.
9. Taste and adjust seasonings, adding more salt, pepper, or red pepper flakes as desired.
10. Serve hot with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave until heated through.
For a lighter version, substitute ground turkey or chicken for the beef.
You can use kidney beans or pinto beans instead of black-eyed peas.
Add extra vegetables like peas, zucchini, or spinach if desired.
This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 7
- Sodium: 780
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 6
- Protein: 28
- Cholesterol: 70