Warm up with a bowl of this rustic and flavor filled Cowboy Soup. A hearty bowl of beef, beans, vegetables, and spices is a comforting one pot meal everyone will enjoy!
This Cowboy Soup recipe is honestly what I imagine a Cowboy would eat on a cool evening after a long day’s work. It’s hearty with the beef and beans, but also has vegetables and spices for a filling and well rounded dish.
For other hearty recipes packed with flavor you have to try my Chicken and Mushrooms, Beef and Broccoli, and Sausage, Mushroom & Spinach Pasta with Red Pepper Sauce.
Table of Contents
Why I Love This Recipe
- This is a one pot meal, so everything comes together easily in one dish.
- It only takes 45 minutes to put this Cowboy soup together.
- There is a little bit of everything in this recipe to make a perfect all-around dish.
Recipe Ingredients
Chili Powder – For a little hint of spice to the overall flavor of this dish
Frozen Vegetables – To add in a healthy element to this soup.
Potatoes – A starchy vegetable that soaks up all the flavors and spices of this recipe.
For a full list of ingredients and amounts see the recipe card below.
How to Make Cowboy Soup
Step 1: In a large pot or Dutch oven over medium-high heat, heat the olive oil and add in the ground meat and onion and cook until beef has browned, and onions are tender. Drain the excess grease.
Step 2: Next, add the garlic and cook for 30 seconds.
Step 3: Then, add the Rotel tomatoes, ranch beans, corn, mixed vegetables, potatoes, beef broth, and water.
Step 4: Stir in the chili powder, cumin, sugar, salt, and pepper. Bring everything to a boil and reduce it to a simmer.
Step 5: Simmer covered for 20-30 minutes until the potatoes are tender.
Step 6: Finally garnish with fresh parsley, serve with crusty bread and enjoy!
FAQs
Of course! If you are not a fan of ranch-style beans you can substitute them out for black beans, pinto beans, or even kidney beans if you prefer.
I like the mixture with carrots, peas, green beans, and corn, however any vegetables would work.
I like adding fresh parsley and cheddar cheese. Other great toppings I would recommend would be green onions, sour cream, tortilla chips, or you can even crumble bacon and add it on top.
Storage Information
You can store leftovers of this Cowboy hamburger soup recipe in an airtight container in your fridge for 3-4 days. You can also freeze this dish and it will last for 3 months in your freezer.
To reheat you can do so on the stovetop over medium heat or in your microwave until everything has warmed through.
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Cowboy Soup Recipe
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Ingredients
- 1/2 Tbsp olive oil
- 1 lb ground beef
- 1 cup yellow onion - diced
- 1 clove garlic - minced
- 14.5 oz can of rotel - do not drain
- 15 oz can of ranch beans - do not drain
- 15 oz can of corn - drained
- 5 oz frozen vegetables
- 2 medium potatoes - peeled and diced
- 2 cups beef broth
- 1 cup water
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp granulated sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- fresh parsley - optional garnish
- shredded cheddar cheese - optional garnish
Instructions
- In a large pot or Dutch oven over medium high heat, heat the olive oil and add in the ground beef and onion and cook until beef has browned, and onions are tender. Drain the excess grease.
- Next, add the garlic and cook for 30 seconds.
- Then, add the Rotel, ranch beans, corn, mixed vegetables, potatoes, beef broth, and water.
- Stir in the chili powder, cumin, sugar, salt, and pepper. Bring everything to a boil and reduce it to a simmer.
- Simmer covered for 20-30 minutes until the potatoes are tender.
- Finally garnish with fresh parsley, serve with crusty bread and enjoy!
A delicious soup for cold days! So tasty.
As a mom of all boys this was a hit. Easy to make for me and hearty and filling for them. Love it!