Description
This hearty Cowboy Soup is a satisfying, one-pot meal packed with ground beef, potatoes, beans, and vegetables. It is simple enough for any beginner cook to master, offering big flavor with minimal fuss.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 lbs ground beef
- 1 lb Yukon gold potatoes, cut into 1-inch pieces (4 medium potatoes)
- 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
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add onion and celery; cook 2–3 minutes until soft and translucent. Add garlic and cook 1–2 minutes until fragrant.
- Add the ground beef and cook until no pink remains.
- Stir in tomato paste, diced tomatoes with juices, black-eyed peas, corn, green beans, potatoes, carrots, Italian seasoning, smoked paprika, chili powder, and 4 cups of beef broth. Add up to 2 additional cups of broth for your desired consistency.
- Turn the heat to high and bring to a boil.
- Once boiling, reduce heat to medium-low, cover, and simmer 14–16 minutes until potatoes are fork-tender.
- Taste and adjust seasoning with salt, pepper, or red pepper flakes.
- Serve hot with chosen toppings.
Notes
- Soup toppings can include parmesan cheese, shredded cheddar, green onions, crushed tortilla chips, Fritos, or sour cream.
- You can save chopping time by using frozen mirepoix.
- Substitute black beans, chili beans, or baked beans for the black-eyed peas.
- For the slow cooker: Brown the meat, transfer to the slow cooker with the remaining ingredients, and cook on high for 5–6 hours or low for 6–8 hours.
- For the Instant Pot: Sauté and brown the meat, then pressure cook for 15 minutes with a quick release.
- To freeze: Cool completely, transfer to freezer-safe bags or containers, label, and store up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American