Description
Cowboy Soup is a hearty and flavorful Tex-Mex–inspired soup featuring ground beef, beans, fresh vegetables, and tomatoes. This one-pot meal is perfect for chilly nights or serving a crowd, combining robust spices and wholesome ingredients for a comforting and filling experience.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14 oz) can diced tomatoes (with juice)
- 1 (14 oz) can Rotel (diced tomatoes with green chilies)
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 medium potatoes, peeled and diced
- 2 medium carrots, sliced
Spices and Herbs
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- Salt & pepper, to taste
Optional Garnish
- Fresh cilantro or parsley, chopped (optional, for garnish)
Instructions
- Brown the Beef and Onion: In a large pot or Dutch oven, cook ground beef and diced onion over medium-high heat until the beef is fully browned and the onions are softened. Drain any excess fat to prevent greasiness.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, ensuring it does not burn.
- Add Liquids and Vegetables: Pour in the beef broth, diced tomatoes with juice, and Rotel. Add the pinto beans, corn, diced potatoes, and sliced carrots to the pot, stirring to combine everything thoroughly.
- Season the Soup: Sprinkle in chili powder, smoked paprika, cumin, oregano, salt, and pepper. Mix well to disperse the spices evenly throughout the soup.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. Cook until the potatoes and carrots are tender when pierced with a fork.
- Adjust Seasoning: Taste the soup and adjust salt, pepper, or spices as needed to your preference.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro or parsley if desired before serving.
Notes
- You can add canned green beans or zucchini to increase the vegetable content.
- For a spicier version, use hot Rotel or add sliced jalapeños.
- Serve alongside cornbread, biscuits, or tortilla chips to make a complete meal.
- This soup freezes very well; allow to cool completely before storing in freezer-safe containers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
