Description
Cowboys craved hearty “Cowboy Soup” during long cattle drives across rugged Western landscapes. Robust ingredients blend perfectly, delivering rich flavors that reconnect you with frontier spirit and authentic ranch-style comfort.
Ingredients
Scale
Protein:
- 2 lbs ground beef
Primary Vegetables:
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 lb Yukon Gold potatoes, cut into 1-inch pieces (about 4 medium potatoes)
- 4 carrots, peeled and sliced into rounds
Canned Ingredients and Seasonings:
- 1 (14.5-ounce / 411 grams) can green beans, drained
- 3 tablespoons tomato paste
- 1 (14.5-ounce / 411 grams) can diced tomatoes, with juices
- 1 (15-ounce / 425 grams) can black-eyed peas, drained and rinsed
- 1 (15-ounce / 425 grams) can corn, drained
- 4–6 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, pepper, and red pepper flakes to taste
Optional Toppings:
- Fresh parsley
- Shredded cheese
- Sour cream
- Croutons
Instructions
- Prepare a large Dutch oven and heat olive oil over medium-high temperature, creating a sizzling base for the soup’s foundation.
- Introduce diced onions and celery into the hot oil, allowing them to soften and become translucent, releasing their aromatic essence. Incorporate minced garlic and continue cooking until fragrant.
- Incorporate ground beef into the vegetable mixture, methodically breaking it apart and browning thoroughly until no pink remains, ensuring robust flavor development.
- Combine all remaining ingredients: Yukon Gold potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, and a harmonious blend of Italian seasoning, smoked paprika, chili powder, salt, and pepper.
- Pour beef broth into the pot, stirring to integrate all components completely. Adjust liquid volume based on desired soup consistency, adding extra broth if needed.
- Elevate heat to trigger a vigorous boil, then immediately reduce to a gentle simmer. Cover and allow the soup to develop its flavors, cooking until potatoes reach a tender state, approximately 14-16 minutes.
- Conduct a final seasoning assessment, fine-tuning with additional salt, pepper, or red pepper flakes to perfect the taste profile.
- Ladle the steaming soup into serving bowls, garnishing with fresh parsley, shredded cheese, or a luxurious dollop of sour cream.
- Preserve any remaining soup in an airtight container, refrigerating for up to four days. Reheat gently on the stovetop or in the microwave when ready to enjoy again.
Notes
- Customize the soup’s thickness by adjusting beef broth quantity, creating your perfect consistency for comfort food.
- Swap ground beef with ground turkey or plant-based crumbles for lighter, diet-friendly protein alternatives.
- Enhance flavor depth by using fire-roasted diced tomatoes instead of regular, adding smoky complexity to the soup.
- Prep vegetables in advance to reduce cooking time and make weeknight meal preparation faster and easier.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 80 mg