Cowboy Soup

Cowboy soup is a hearty, satisfying dish packed with ground beef, tender potatoes, and a medley of vegetables. This comforting one-pot meal is as flavorful as it is filling, making it a favorite for family dinners, meal prepping, or feeding a crowd. The combination of spices and wholesome ingredients creates a rich and rustic soup that’s sure to please everyone at the table.

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Why You’ll Love This Recipe

• Versatile and Customizable: Add or swap ingredients based on your preferences or what you have on hand.
• Perfect for Crowds: Makes enough to feed a large group or leaves you with plenty of leftovers.
• Ultimate Comfort Food: Warm, cozy, and loaded with savory goodness.
• One-Pot Wonder: Simplifies cooking and cleanup, ideal for busy weeknights.

The Recipe Appeal

Cowboy soup’s robust flavor profile comes from its combination of smoky spices, fresh vegetables, and tender beef. Its versatility means you can customize it with your favorite toppings, like shredded cheese or crushed tortilla chips, and it pairs beautifully with a variety of sides like cornbread or a crisp green salad.

Preparation Phase & Tools to Use

Essential Tools and Equipment

• Large Dutch Oven or Stockpot: Perfect for evenly cooking and simmering the soup.
• Cutting Board: A sturdy surface for preparing vegetables.
• Sharp Knife: To dice onions, celery, potatoes, and carrots efficiently.
• Wooden Spoon or Spatula: For stirring the soup and breaking apart the ground beef.
• Ladle: For serving the soup easily and mess-free.

Importance of Each Tool:

• The Dutch oven ensures even heat distribution, preventing uneven cooking or scorching.
• Sharp knives and a cutting board make vegetable prep quick and safe.
• A ladle is essential for serving this chunky soup cleanly.

Preparation Tips:

• Prep All Ingredients First: Dice the onions, celery, carrots, and potatoes before you start cooking. This ensures a smooth cooking process.
• Measure Spices Ahead of Time: Pre-measuring smoked paprika, chili powder, and Italian seasoning will help you stay organized.
• Drain and Rinse Canned Ingredients: Removing excess liquid from beans and corn enhances the flavor of the soup.

Ingredients (Serves 8–10)

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 2 lbs ground beef
• 1 lb Yukon Gold potatoes, cut into 1-inch pieces (about 4 medium potatoes)
• 4 carrots, peeled and sliced into rounds
• 1 (14.5-ounce) can green beans, drained
• 3 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes with juices
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 (15-ounce) can corn, drained
• 4–6 cups beef broth (use more for a thinner consistency)
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• Salt, pepper, and red pepper flakes, to taste

Step-by-Step Directions

1. Sauté the Vegetables:
   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the diced yellow onion and celery, cooking for 2–3 minutes until softened and translucent. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
2. Brown the Ground Beef:
   Add 2 lbs of ground beef to the pot. Break it apart with a wooden spoon or spatula and cook until browned, ensuring there’s no pink remaining.
3. Combine the Ingredients:
   Stir in the following ingredients:
   • 1 lb Yukon Gold potatoes, cut into 1-inch pieces
   • 4 carrots, peeled and sliced
   • 1 (14.5-ounce) can green beans, drained
   • 3 tablespoons tomato paste
   • 1 (14.5-ounce) can diced tomatoes with juices
   • 1 (15-ounce) can black-eyed peas, drained and rinsed
   • 1 (15-ounce) can corn, drained
   • 2 teaspoons Italian seasoning
   • 1 teaspoon smoked paprika
   • 2 teaspoons chili powder
   • 4–6 cups beef broth (add more for a thinner consistency)
4. Simmer the Soup:
   Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 14–16 minutes. Check that the potatoes are fork-tender before proceeding.
5. Taste and Adjust Seasonings:
   Season the soup with salt, pepper, and red pepper flakes to taste. Adjust other spices as needed to suit your flavor preferences.
6. Serve Hot:
   Ladle the soup into bowls and garnish with your choice of toppings. Suggested options include:
   • Shredded cheddar cheese
   • Parmesan cheese
   • Chopped green onions
   • Crushed tortilla chips or Fritos
   • A dollop of sour cream

Notes for Success

• Save Time: Use frozen mirepoix (a mix of diced onions, celery, and carrots) for quicker prep.
• Slow Cooker Option: After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on high for 5–6 hours or low for 6–8 hours.
• Pressure Cooker Option: Use the sauté function to cook the onion, celery, and ground beef, then add the remaining ingredients. Pressure cook on manual/high for 15 minutes with a quick release.
• Freezer-Friendly: Allow the soup to cool completely before transferring it to freezer-safe containers. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

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Serving Suggestions for Cowboy Soup

Cowboy soup is a meal in itself, but pairing it with complementary sides and toppings can elevate it even further. Here are some serving suggestions to make your meal complete:

• Fresh Bread or Rolls: Serve with warm crusty bread, garlic bread, or soft dinner rolls to soak up the flavorful broth.
• Cornbread: A classic partner for cowboy soup, either sweet or savory cornbread pairs perfectly with the hearty, smoky flavors.
• Toppings: Customize each bowl with shredded cheddar, parmesan cheese, crushed tortilla chips, green onions, sour cream, or Fritos for extra texture and flavor.

8 Side Dish Recommendations

1. Classic Buttermilk Cornbread: Moist and slightly sweet, this side complements the rich, savory broth.
2. Cheesy Garlic Breadsticks: The garlic and melted cheese enhance the soup’s smoky, tomato-forward flavors.
3. Caesar Salad: Crisp greens with tangy Caesar dressing balance the richness of the soup.
4. Loaded Baked Potatoes: A hearty side that echoes the potato goodness in the soup.
5. Cheddar Biscuits: Buttery, cheesy biscuits add a comforting, flaky texture.
6. Tex-Mex Rice: A lightly spiced rice dish ties into the chili and smoked paprika flavors.
7. Roasted Sweet Potatoes: Their natural sweetness provides a contrast to the savory soup.
8. Sautéed Green Beans: A fresh, light vegetable option for balance and crunch.

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Common Mistakes to Avoid & How to Perfect the Recipe

1. Overcooking Vegetables:
   • Mistake: Cooking the potatoes and carrots for too long can lead to mushy textures.
   • Solution: Check for doneness after 14 minutes of simmering. Potatoes should be fork-tender but not falling apart.
2. Under-Seasoning:
   • Mistake: Forgetting to taste and adjust seasonings leaves the soup bland.
   • Solution: Taste the soup after simmering and add salt, pepper, or more chili powder/red pepper flakes as needed.
3. Skipping Browning the Beef:
   • Mistake: Adding raw or under-browned beef results in less flavor.
   • Solution: Properly brown the ground beef to caramelize it, building a richer flavor base.
4. Using Too Much Broth at Once:
   • Mistake: Adding all 6 cups of broth immediately can make the soup too watery.
   • Solution: Start with 4 cups and gradually add more until you reach your desired consistency.
5. Not Draining Canned Ingredients:
   • Mistake: Leaving liquid in canned beans, corn, or green beans can dilute the flavor.
   • Solution: Always drain and rinse canned ingredients before adding them to the soup.
6. Forgetting the Toppings:
   • Mistake: Missing the opportunity to enhance flavor and texture with toppings.
   • Solution: Offer a variety of toppings like cheese, sour cream, tortilla chips, or green onions for a customizable experience.
7. Not Allowing Flavors to Meld:
   • Mistake: Serving immediately after combining the ingredients can lead to a less cohesive flavor profile.
   • Solution: Let the soup simmer for at least 15 minutes to allow the spices to infuse the broth and vegetables.

Recipe Tips for Success

Follow these tips to make your cowboy soup even better:

• Boost the Smokiness: Add a splash of liquid smoke or diced chipotle peppers in adobo sauce for a deeper, smoky flavor.
• Thicker Consistency: Mash a few of the potatoes in the soup with a fork or use an immersion blender to partially blend the soup for a thicker texture.
• Protein Variations: Swap the ground beef with ground turkey, chicken, or plant-based meat alternatives for a different twist.
• Vegetarian Option: Replace the beef with extra beans or lentils and use vegetable broth instead of beef broth.
• Extra Veggies: Add chopped zucchini, bell peppers, or spinach for more nutrition and flavor.
• Kid-Friendly: Reduce the chili powder and smoked paprika for a milder flavor profile.

Storage and Reheating Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Allow the soup to cool completely, then transfer it to freezer-safe containers or resealable bags. Label, date, and freeze for up to 3 months.
• Reheating:
  • For refrigerated soup, reheat on the stovetop over medium heat, stirring occasionally until warmed through.
  • For frozen soup, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
• Pro Tip: Add a splash of broth or water while reheating to refresh the soup’s consistency.

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FAQs About Cowboy Soup

1. Can I make cowboy soup in advance?
Yes! Cowboy soup tastes even better the next day as the flavors have more time to meld. Prepare it a day ahead, store it in the refrigerator, and reheat before serving.

2. Can I make this soup in a slow cooker?
Absolutely. Brown the beef and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 5–6 hours.

3. How can I make cowboy soup gluten-free?
This soup is naturally gluten-free if you use a gluten-free beef broth. Double-check your canned ingredients for any hidden gluten.

4. Can I use other beans instead of black-eyed peas?
Yes! Kidney beans, black beans, pinto beans, or chili beans work just as well.

5. How can I adjust the spice level?
To make the soup spicier, add diced jalapeños, cayenne pepper, or extra red pepper flakes. For a milder version, reduce the chili powder and omit red pepper flakes.

6. What toppings work best with cowboy soup?
Shredded cheese (cheddar or parmesan), crushed tortilla chips or Fritos, sour cream, diced green onions, or even avocado slices are excellent toppings.

7. Can I use frozen vegetables instead of fresh ones?
Yes, frozen carrots, green beans, or a vegetable medley can be used to save prep time. Add them directly to the soup during the simmering phase.

8. How do I thicken cowboy soup?
Mash some of the potatoes, add a cornstarch slurry, or reduce the soup by simmering uncovered until the desired thickness is reached.

9. Can I add pasta to this soup?
Definitely! Small pasta shapes like macaroni or ditalini work well. Add them during the last 10 minutes of cooking and increase the broth if needed.

10. What’s the best way to serve cowboy soup at a party?
Keep the soup warm in a slow cooker on the “low” or “keep warm” setting. Set up a toppings bar with shredded cheese, sour cream, crushed tortilla chips, and green onions so guests can customize their bowls.

Conclusion

Cowboy soup is a versatile, hearty dish perfect for weeknight dinners, meal prepping, or entertaining. Its rich flavors, simple preparation, and endless customization options make it a recipe you’ll want to keep in your rotation. Whether you serve it as a cozy family meal or a crowd-pleasing party dish, cowboy soup delivers comfort and satisfaction in every bite.

Pair it with sides like cornbread or a crisp salad, top it with your favorite garnishes, and enjoy the warm, wholesome goodness this recipe brings. With easy storage and reheating instructions, you can also savor it for days to come.

Cowboy soup proves that simple ingredients can create something extraordinary. Grab your pot, gather your ingredients, and enjoy the best comfort food that’ll keep everyone coming back for seconds!

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Cowboy Soup

This robust cowboy soup is loaded with ground beef, vegetables, and hearty potatoes, making it the ultimate comfort food for feeding a hungry crowd. Customize with your favorite toppings for a flavorful, satisfying meal.

Servings: 1

Calories: 449kcal

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 stalks celery diced
• 4 cloves garlic minced
• 2 lbs ground beef
• 1 lb Yukon Gold potatoes cut into 1-inch pieces (about 4 medium potatoes)
• 4 carrots peeled and sliced into rounds
• 1 14.5-ounce can green beans, drained
• 3 tablespoons tomato paste
• 1 14.5-ounce can diced tomatoes with juices
• 1 15-ounce can black-eyed peas, drained and rinsed
• 1 15-ounce can corn, drained
• 4 –6 cups beef broth use more for a thinner consistency
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• Salt pepper, and red pepper flakes, to taste
• Toppings optional: parmesan cheese, shredded cheddar, green onions, crushed tortilla chips, Fritos, or sour cream

Instructions

Sauté Vegetables:

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and celery, cooking for 2–3 minutes until soft and translucent. Add the garlic and cook for an additional 1–2 minutes, until fragrant.

Brown the Ground Beef:

• Add the ground beef to the pot and cook until browned and no pink remains.

Combine Ingredients:

• Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, and 4 cups of beef broth. Add up to 2 additional cups of broth to reach your desired soup consistency.

Simmer:

• Turn the heat up to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 14–16 minutes, or until the potatoes are fork-tender. Taste and adjust seasoning with salt, pepper, or red pepper flakes, as needed.

Serve:

• Serve the soup hot with your choice of toppings. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.

Notes

Enhance the soup with parmesan cheese, shredded cheddar, green onions, crushed tortilla chips, Fritos, or a dollop of sour cream.
Save time by using frozen mirepoix (a mix of diced onions, celery, and carrots).
Swap the black-eyed peas for other beans like black beans, chili beans, or even baked beans for extra flavor.
Brown the ground beef on the stovetop, then transfer to a slow cooker with the remaining ingredients. Cook on high for 5–6 hours or low for 6–8 hours.
Use the sauté function to cook the onion, celery, and ground beef, then add the remaining ingredients. Pressure cook on manual/high for 15 minutes with a quick release.
Allow the soup to cool completely, then transfer to freezer-safe containers or bags. Label, date, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.