Cowboy Soup is a hearty, comforting dish filled with savory ground beef, beans, corn, and a rich blend of spices. It’s the perfect soup to make when you’re craving something warm and filling on a chilly day. This robust, flavorful soup is not only easy to make but also incredibly satisfying, with every spoonful delivering a punch of flavor. Whether you’re cooking for a crowd or enjoying a quiet meal, Cowboy Soup is a go-to choice for any occasion.
Why You’ll Love This Recipe
I absolutely love this Cowboy Soup because it’s a one-pot meal that’s packed with protein, fiber, and vegetables. The combination of ground beef, kidney beans, black beans, and corn creates a balanced, hearty dish that keeps me full for hours. Plus, the blend of spices—chili powder, cumin, and paprika—gives it just the right amount of warmth without being too spicy. The beef broth ties everything together with a savory base that makes the soup feel extra comforting. And if I’m feeling a little extra, I top it off with a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro for a burst of flavor.
Ingredients
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1/2 teaspoon paprika
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes, with juices
Salt and pepper to taste
1 can (4 oz) diced green chilies
1 teaspoon chili powder
4 cups beef broth
1 teaspoon cumin
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped (optional, for garnish)
Sour cream and shredded cheese (optional, for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.
Add the chopped onion and garlic to the pot and sauté for 2-3 minutes, until the onion is softened and fragrant.
Stir in the kidney beans, black beans, corn, diced tomatoes, green chilies, and beef broth.
Add the chili powder, cumin, paprika, salt, and pepper. Stir to combine all the ingredients.
Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld together.
Taste and adjust the seasonings if needed.
Ladle the soup into bowls and garnish with chopped cilantro, sour cream, and shredded cheese, if desired. Serve hot.
Servings and Timing
Servings: 6 servings
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Variations
Spicy Cowboy Soup: For a spicier version, add more diced green chilies or a pinch of cayenne pepper to bring some heat to the soup.
Vegetarian Option: Skip the ground beef and use extra beans or add in some diced sweet potatoes for added texture and flavor.
Slow Cooker: To make this in a slow cooker, brown the beef, onion, and garlic first, then add the rest of the ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
Taco-style Cowboy Soup: If you’re a fan of tacos, sprinkle taco seasoning in place of the chili powder, cumin, and paprika for a more taco-inspired flavor.
Storage/Reheating
Storing: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: Cowboy Soup can also be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.
Reheating: To reheat, simply warm the soup on the stove over low heat until heated through. If it has thickened too much, add a bit more beef broth to reach your desired consistency. You can also microwave individual servings in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
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FAQs
Can I make Cowboy Soup ahead of time?
Yes, this soup actually tastes even better the next day after the flavors have had time to meld together. It’s perfect for meal prep or making ahead for busy weeknights.
Is there a way to make this soup spicier?
If you prefer a spicier version, you can add extra chili powder, cayenne pepper, or a chopped jalapeño pepper to the mix. Adjust the heat to your taste!
Can I use other types of beans?
Absolutely! You can swap out the kidney beans and black beans for pinto beans, cannellini beans, or any other type of beans you like. Just make sure to drain and rinse them before adding them to the soup.
How can I make this soup vegetarian?
To make this soup vegetarian, simply omit the ground beef and add more beans or vegetables, such as zucchini, bell peppers, or sweet potatoes, for added texture and flavor.
Can I freeze Cowboy Soup?
Yes, you can freeze Cowboy Soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container. Reheat it on the stove or in the microwave when you’re ready to enjoy it again.
Conclusion
Cowboy Soup is an incredibly easy and delicious meal that combines the perfect balance of protein, veggies, and spices. Whether I’m feeding my family on a busy weeknight or serving up a comforting dish on a cold day, this soup never disappoints. With its rich flavor and versatility, it’s sure to become a favorite in my recipe rotation!
📖 Recipe:
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Cowboy Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Cowboy Soup is a hearty and comforting dish filled with savory ground beef, beans, corn, and a rich blend of spices. Perfect for chilly days, this one-pot meal is packed with protein, fiber, and vegetables. With a base of beef broth and seasoned with chili powder, cumin, and paprika, this soup is satisfying and flavorful. Whether served with a dollop of sour cream or a sprinkle of fresh cilantro, Cowboy Soup is a versatile, easy-to-make meal that your family will love.
Ingredients
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes, with juices
1 can (4 oz) diced green chilies
4 cups beef broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped (optional, for garnish)
Sour cream and shredded cheese (optional, for topping)
Instructions
- Heat oil: In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook beef: Add ground beef and cook, breaking it apart with a spoon, until browned (5-7 minutes). Drain excess fat if needed.
- Sauté onion and garlic: Add chopped onion and garlic, sauté for 2-3 minutes until softened.
- Combine ingredients: Stir in kidney beans, black beans, corn, diced tomatoes, green chilies, and beef broth.
- Season: Add chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Simmer: Bring to a boil, reduce heat, and simmer for 20-25 minutes, allowing flavors to meld together.
- Adjust seasoning: Taste and adjust seasonings if needed.
- Serve: Ladle soup into bowls and garnish with cilantro, sour cream, and shredded cheese, if desired. Serve hot.
Notes
Spicy Option: Add more diced green chilies or a pinch of cayenne pepper for extra heat.
Vegetarian Version: Skip the ground beef and add more beans or vegetables like sweet potatoes.
Slow Cooker Version: Brown the beef, onion, and garlic before adding everything to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
Storage: Store in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.
Reheating: Reheat on the stove or microwave, adding more broth if needed to thin it out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
