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Bowl of delicious Cowboy Soup with beans, corn, and spices

Cowboy Soup

A cozy, family-friendly cowboy soup recipe for chilly nights and happy bellies, featuring ground beef, Yukon Gold potatoes, and a medley of vegetables in a rich, smoky broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base (aromatic vegetables and oil)
  • 2 tablespoons olive oil extra-virgin or regular; provides a gentle, healthy fat for sautéing
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 stalks celery, diced (for subtle savory depth)
  • 4 cloves garlic, minced (fresh is best; adds bright pungency)
For the protein and vegetables
  • 2 pounds ground beef (lean to medium—drain if desired)
  • 1 pound Yukon Gold potatoes, cut into 1-inch chunks (roughly 4 medium potatoes; these hold texture and add buttery creaminess)
  • 4 carrots peeled and sliced into rounds (for sweetness and color)
  • 1 14.5-ounce can green beans, drained (or 1½ cups fresh/frozen, trimmed)
  • 1 15-ounce can black-eyed peas, drained and rinsed (adds earthy, creamy beans)
  • 1 15-ounce can corn, drained (or 1½ cups frozen corn)
For the tomato-and-broth base and spices
  • 3 tablespoons tomato paste (concentrated tomato flavor and body)
  • 1 14.5-ounce can diced tomatoes with juices (adds acidity and texture)
  • 4–6 cups beef broth (use 6 cups for a looser soup; 4 for heartier thickness)
  • 2 teaspoons Italian seasoning (a blend of oregano, basil, thyme—adds herbal warmth)
  • 1 teaspoon smoked paprika (gives a gentle smoky note)
  • 2 teaspoons chili powder (for rounded heat and depth)
  • to taste Salt and black pepper
  • to taste Red pepper flakes, optional (for extra kick)
Toppings (optional, to serve)
  • Chopped fresh parsley or cilantro
  • Shredded cheddar cheese
  • Sliced green onions
  • Sour cream (whatever you enjoy)

Method
 

Preparation
  1. Heat the oil in a large Dutch oven over medium-high heat until shimmering.
  2. Add the diced onion and celery to the hot oil. Sauté for 2–3 minutes until soft and translucent.
  3. Stir in minced garlic and cook for another 1–2 minutes until fragrant.
  4. Add ground beef to the pot, breaking it up as it cooks until no pink remains, about 6–8 minutes.
  5. Stir in tomato paste and cook for 1–2 minutes.
Cooking
  1. Add canned diced tomatoes, green beans, black-eyed peas, corn, carrots, and Yukon Gold potatoes to the pot.
  2. Sprinkle in Italian seasoning, smoked paprika, chili powder, salt, and black pepper. Stir to combine.
  3. Pour in 4 cups of beef broth. If a thinner soup is desired, add up to 2 more cups of broth.
  4. Bring the soup to a boil, then reduce heat to medium-low, cover, and let simmer for 14–16 minutes until potatoes are fork-tender.
  5. Taste and adjust seasoning as needed.
Serving
  1. Serve hot with your choice of toppings.
  2. Store any leftovers in an airtight container for up to 4 days.

Notes

Use low-sodium beef broth for more control over salt. Substitute half the ground beef with lean ground turkey or extra vegetables for a lighter version. Frozen vegetables can be used; add later to prevent overcooking.