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
