Cowboy Soup Recipe
Cowboy Soup Recipe
Table of Contents
Cowboy Soup Recipe
This Cowboy Soup Recipe is a rich and flavorful one pot dish that combines savory ingredients like ground beef, beans, vegetables, and hearty spices to create a satisfying and comforting meal. Perfect for a family dinner or a weekend cookout, this recipe is a crowd pleaser. The combination of beef, beans, corn, and diced tomatoes delivers a well balanced, filling soup that’s not only delicious but also packed with nutrients. Whether served with a side of crusty bread or cornbread, this Cowboy Soup Recipe will quickly become a family favorite!
Description:
If you’re looking for a hearty and easy to make soup recipe that’s full of flavor, this Cowboy Soup Recipe is the perfect solution. Packed with protein rich ground beef, fiber filled beans, and nutrient dense vegetables, this dish will fill you up and warm you from the inside out. This cowboy soup is simple to prepare and features a rich broth that’s both savory and slightly spicy, making it ideal for a cozy evening meal. It’s the kind of recipe that can be made in one pot, reducing cleanup time, and it’s versatile enough to accommodate whatever you have in your pantry. The beauty of Cowboy Soup Recipe lies in its simplicity: a handful of wholesome ingredients come together to create a dish that’s greater than the sum of its parts.
Cowboy Soup Recipe is not only flavorful but also highly adaptable. You can adjust the spiciness level by modifying the chili powder and hot sauce to suit your taste. Some recipes even add extra ingredients like bacon or smoked sausage for an added depth of flavor. The soup can be made ahead of time and stored in the fridge for a few days, or frozen for long term storage. Whether you’re serving it to a large family gathering or enjoying a quiet evening, cowboy soup is sure to be a hit.
This cowboy soup recipe is also a fantastic make ahead meal. The longer the soup sits, the more the flavors meld, so it’s ideal for prepping the night before or storing leftovers. Serve it up with some shredded cheese, sour cream, or a sprinkle of fresh cilantro for the perfect finishing touch.
Ingredients:
- 1 lb ground beef (or turkey for a leaner option)
- 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 (fire roasted optional for extra flavor)
- 1 can (8 oz) tomato sauce
- 2 cups beef broth (or vegetable broth for a vegetarian version)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt (to taste)
- 1 tsp hot sauce (optional for extra heat)
- 1 tbsp olive oil
- Fresh cilantro (optional, for garnish)
- Sour cream (optional, for garnish)
- Shredded cheese (optional, for garnish)
Instructions:
- Brown the Ground Beef:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat. - Sauté Vegetables:
Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes, until the onion becomes translucent and fragrant. - Add Spices:
Stir in the chili powder, cumin, smoked paprika, black pepper, and salt. Cook for 1 minute, allowing the spices to bloom and infuse the beef mixture with flavor. - Add Liquids and Vegetables:
Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine. Add the kidney beans, black beans, and corn. Stir everything together and bring the mixture to a gentle boil. - Simmer the Soup:
Reduce the heat to low and cover the pot. Let the soup simmer for about 30 minutes, stirring occasionally. This allows the flavors to meld together. If you like a thicker soup, let it cook longer; if you prefer a thinner broth, you can add more broth or water. - Adjust Seasonings:
Taste the soup and adjust the seasonings, adding more chili powder, cumin, salt, or pepper as desired. If you want a little heat, stir in the hot sauce. - Serve:
Ladle the soup into bowls. Garnish with fresh cilantro, shredded cheese, and a dollop of sour cream, if desired. - Enjoy:
Serve with a side of cornbread or crusty bread for a complete meal.
Notes:
- Freezing Tips: Cowboy soup freezes well. Allow it to cool completely before transferring to airtight containers or freezer bags. It can be frozen for up to 3 months. To reheat, simply warm it on the stove or microwave until heated through.
- Vegetarian Option: For a vegetarian version, skip the ground beef and use a plant based meat substitute or add extra beans and vegetables (like bell peppers or zucchini) to bulk it up.
- Customize the Vegetables: Feel free to add other vegetables you have on hand, such as carrots, celery, or bell peppers, for a more personalized touch.
- Spicy Version: If you like your cowboy soup on the spicier side, add a chopped jalapeño pepper along with the onions and garlic, or increase the amount of chili powder and hot sauce.
Cowboy Soup Recipe
Ingredients
- 1 lb ground beef or turkey for a leaner option
- 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 (fire roasted optional for extra flavor)
- 1 can 8 oz tomato sauce
- 2 cups beef broth or vegetable broth for a vegetarian version
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt to taste
- 1 tsp hot sauce optional for extra heat
- 1 tbsp olive oil
- Fresh cilantro optional, for garnish
- Sour cream optional, for garnish
- Shredded cheese optional, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes, until the onion becomes translucent and fragrant.
- Stir in the chili powder, cumin, smoked paprika, black pepper, and salt. Cook for 1 minute, allowing the spices to bloom and infuse the beef mixture with flavor.
- Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine. Add the kidney beans, black beans, and corn. Stir everything together and bring the mixture to a gentle boil.
- Reduce the heat to low and cover the pot. Let the soup simmer for about 30 minutes, stirring occasionally. This allows the flavors to meld together. If you like a thicker soup, let it cook longer; if you prefer a thinner broth, you can add more broth or water.
- Taste the soup and adjust the seasonings, adding more chili powder, cumin, salt, or pepper as desired. If you want a little heat, stir in the hot sauce.
- Ladle the soup into bowls. Garnish with fresh cilantro, shredded cheese, and a dollop of sour cream, if desired.
- Serve with a side of cornbread or crusty bread for a complete meal.
Notes
- Freezing Tips: Cowboy soup freezes well. Allow it to cool completely before transferring to airtight containers or freezer bags. It can be frozen for up to 3 months. To reheat, simply warm it on the stove or microwave until heated through.
- Vegetarian Option: For a vegetarian version, skip the ground beef and use a plant based meat substitute or add extra beans and vegetables (like bell peppers or zucchini) to bulk it up.
- Customize the Vegetables: Feel free to add other vegetables you have on hand, such as carrots, celery, or bell peppers, for a more personalized touch.
- Spicy Version: If you like your cowboy soup on the spicier side, add a chopped jalapeño pepper along with the onions and garlic, or increase the amount of chili powder and hot sauce.
