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This Cowboy Soup is a hearty, comforting one-pot meal loaded with ground beef, beans, vegetables, and bold seasoning. It’s easy to make, budget-friendly, and perfect for feeding a hungry family.
Cowboy soup is the kind of hearty, no-frills meal that’s perfect for busy nights when you want something warm and filling. It is made with ground beef, beans, vegetables, and simple seasonings. It is a one-pot dinner that comes together easily and feeds a crowd without a lot of effort.
This soup is thick, flavorful, and incredibly satisfying. It reminds me a little of a Beef Chili, making it ideal for cold weather or anytime you’re craving comfort food. It is great served with cornbread, crackers, or your fluffy Hawaiian rolls for a complete meal that’s easy, affordable, and full of flavor.
Ingredients You’ll Need
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- Lean Ground Beef
- Onion
- Bell Pepper – you can use any color you like. I used green because it is what I have, but a mix of colors works as well.
- Potatoes – I like Russet Potatoes for this because they are starchy and thicken the soup a little when they cook.
- Diced Tomatoes
- Corn Kernels – I use frozen corn, but if you use canned corn then you will want to drain it.
- Pinto Beans – I always drain and rinse my canned beans
- Tomato Paste
- Beef Broth – you can use low sodium if you are watching your salt
- Chili Powder
- Worcestershire Sauce
- Paprika
- Cumin
- Garlic Powder
- Salt & Pepper
Cowboy Soup
Ingredients
- 1 pound lean ground beef
- 1 onion, finely chopped
- 1 bell pepper, diced
- 1 Tablespoon chili powder
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 cup potatoes, peeled and diced
- 1 cup corn kernels
- 15 oz pinto beans, drained and rinsed
- 15 oz diced tomatoes
- 3 Tablespoons tomato paste
- 4 cups beef broth
- Salt & Pepper
Instructions
- Heat a heavy bottom stock pot over medium high heat. Add the ground beef, onion and bell pepper. Cook for 5-6 minutes, breaking apart the beef, until it is no longer pink and the veggies have started to soften. Drain any excess grease.1 pound lean ground beef, 1 onion, 1 bell pepper
- Add the chili powder, Worcestershire sauce, paprika, cumin, and garlic powder. Stir to coat the meat.1 Tablespoon chili powder, 1 Tablespoon Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder
- Mis in the potatoes, corn, beans, diced tomatoes, and tomato paste. Stir until everything is well combined.1 cup potatoes, 1 cup corn kernels, 15 oz pinto beans, 15 oz diced tomatoes, 3 Tablespoons tomato paste
- Pour in the beef broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook for 20-25 minutes until the potatoes are fork tender.4 cups beef broth
- Taste and add salt and pepper to taste.Salt & Pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Cowboy Soup
- Brown Ground Beef. Using a large stockpot, heat it over medium high heat. Add in the ground beef with the onion and bell pepper. Break apart the ground beef and cook for 5-6 minutes. The beef should no longer be pink and the onions and peppers should have started to soften. Drain away any excess grease.
- Add Seasonings. Mix in the Worcestershire sauce, chili powder, paprika, cumin and garlic powder. Stir to coat the ground beef. I think adding it with the meat just enhances the flavor as it comes in direct contact with the heat.
- Vegetables. Add the potatoes, diced tomatoes, corn, beans, and tomato paste. Mix until everything is evenly combined.
- Cook. Pour in the broth and let the mixture come to a boil. Reduce the heat to a simmer, cover and let it cook for 20-25 minutes. The potatoes will be fork tender when it is done.
- Season and Serve. Taste the soup, and add salt and pepper to your taste. Serve immediately or store for later.
Recipe Tips & Suggestions
- Grease. When cooking with ground beef I always like to drain away any excess grease. That way you get a clean and delicious soup, that doesn’t have a layer of grease swirling in it.
- Potatoes. I like to use russet potatoes for this, but you really can use anything. Russets have a higher starch content, so as they cook that releases and helps thicken the soup some. Honestly you could use frozen diced hashbrowns in this soup. Anything goes.
- Cook Time. How long this takes to cook really depends on your potatoes, you just need them to get fork tender. So if you cut them super small, it will cook quicker.
- Vegetables. You really can use whatever you have on hand for this soup. Swap out the beans for black beans, use a bag of frozen mixed veggies if that is what you have. It is super versatile and easy to mix up to whatever you like.
- Make Ahead. This is a great soup to make ahead. Unlike Chicken Noodle Soup or Italian Meatball Soup where the pasta gets mushy from sitting, this soup improves with time. So you can use it for meal prep for the week, freeze it for later, or make the day ahead and just warm it up in the crockpot for a few hours while you are doing something else.
Storage
Store any leftovers in an airtight container in the fridge for 4-5 days. You can reheat single portions in the microwave, or if you are reheating a lot you can use a saucepan on the stove top.
Freezing – this works great for the freezer as well. Store in an airtight container for up to 3 months. Let it thaw in the fridge before reheating.
