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Cowboy Soup
Donna

Cowboy Soup

This cowboy soup is a hearty one-pot dinner loaded with ground beef, potatoes, beans, and vegetables simmered in a rich tomato broth. It’s easy, filling, and comes together in about 30 minutes using simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 449
Ingredients Equipment Method

Ingredients
  

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 (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 (I used 6 cups)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • Salt, pepper, and red pepper flakes to taste
  • Toppings as desired (see notes)

Equipment

  • Dutch Oven

Method
 

Instructions
  1. Heat the olive oil in a large dutch oven over medium-high heat. Once it’s hot, add the onion and celery and cook for 2-3 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
  2. Add the ground beef and brown until no pink remains. Stir in the rest of the ingredients, spices, and 4 cups of beef broth until combined. Add up to 2 cups more broth to reach desired consistency.
  3. Turn the heat up to high and bring it to a boil. Once it’s boiling, turn the heat down to medium-low, cover, and simmer for 14-16 minutes, until the potatoes are fork-tender. Taste and add more salt, pepper, or red pepper flakes as needed.
  4. Serve hot with desired toppings. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or covered in the microwave until heated through.