Here’s a hearty and flavorful Cowboy Soup recipe—perfect for a filling weeknight meal or a game-day feast!
🥣 Cowboy Soup
Serves 6–8
Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef or chicken broth
- 1–2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips
Instructions
1. Cook the meat
- In a large pot or Dutch oven, brown ground beef over medium heat until fully cooked.
- Drain excess fat.
- Add onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
2. Add the beans & tomatoes
- Stir in kidney beans, black beans, corn, diced tomatoes, and tomato sauce.
3. Add broth and seasonings
- Pour in broth and stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat to low.
4. Simmer
- Cover and simmer for 20–30 minutes to let flavors meld.
5. Serve
- Ladle into bowls and top with shredded cheese, sour cream, or green onions.
- Serve with warm cornbread or tortilla chips.
Tips
- For a thicker soup, mash a few beans against the side of the pot or simmer uncovered for a few extra minutes.
- Can be made ahead and stored in the fridge for up to 3 days—flavors improve after sitting overnight.
- Spice it up with hot sauce, cayenne pepper, or diced jalapeños if you like heat.
If you want, I can also give a slow cooker version of Cowboy Soup so you can set it and forget it.
Do you want me to do that?
