Description
This hearty Cowboy Soup is a flavorful and satisfying meal perfect for any day. Combining savory ground beef, a medley of vegetables including mirepoix and potatoes, and robust spices like smoked paprika and chili powder, this rustic soup delivers a comforting and nutrient-packed dish. With beans adding protein and fiber, and a rich beef broth base, it’s ideal for a quick and warming weeknight dinner.
Ingredients
Scale
Vegetables
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cups Yukon gold or baby red potatoes, diced
- 1 cup corn (canned or fresh)
- 1 (14.5 oz) can diced tomatoes
Protein & Beans
- 1 lb ground beef
- 1 cup black-eyed peas or choice of beans, cooked or canned
Liquids & Seasonings
- 4 cups beef broth or bone broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- Salt, to taste
Instructions
- Sauté Mirepoix: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots, sautéing until softened and fragrant, about 5 minutes.
- Brown Ground Beef: Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue until the beef is fully browned and no longer pink, about 7-8 minutes.
- Add Vegetables and Liquids: Stir in the diced potatoes, canned tomatoes, corn, and black-eyed peas. Pour in the beef broth and add smoked paprika, chili powder, Italian seasoning, and salt. Mix well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 15 minutes, or until the potatoes are tender and flavors meld together.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or spices if desired. Serve the soup hot, optionally garnished with fresh herbs or grated cheese.
Notes
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños during cooking.
- Substitute ground turkey or plant-based crumble for a leaner or vegetarian-friendly option.
- Use canned beans to reduce prep time—just rinse before adding.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Serve with crusty bread or cornbread for a complete meal.
