Cowboy Soup Recipe
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!
Servings: 6 servings
Calories: 359kcal
Equipment
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!
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 51g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 770mg | Potassium: 1208mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1570IU | Vitamin C: 30mg | Calcium: 98mg | Iron: 5mg
