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Cowboy Soup

A hearty and comforting dish filled with flavors and ingredients that create a delicious meal, perfect for busy families or anyone new to cooking.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 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) Approximately 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 6 cups for a richer soup
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • to taste Salt, pepper, and red pepper flakes

Method
 

Cooking the Soup
  1. Heat the olive oil in a large Dutch oven over medium-high heat.
  2. Once it’s hot, add the onion and celery. Cook for 2-3 minutes, until soft and translucent.
  3. Add the garlic and cook for another 1-2 minutes, until fragrant.
  4. Now, add the ground beef. Brown it until no pink remains.
  5. Stir in the rest of the ingredients: potatoes, carrots, green beans, tomato paste, diced tomatoes, black-eyed peas, corn, and spices. Mix well.
  6. Pour in 4 cups of beef broth. Stir until combined and add more broth up to 2 cups to reach the desired consistency.
  7. Turn the heat up to high and bring it to a boil.
  8. Once it’s boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 14-16 minutes until the potatoes and carrots are fork-tender.
  9. Taste the soup and add more salt, pepper, or red pepper flakes as needed.
  10. Serve hot with your favorite toppings.

Notes

Cowboy Soup stores well in airtight containers in the fridge for about 4 days. You can also freeze it for about 3 months. Thaw frozen soup in the fridge overnight and reheat on the stove or in the microwave.