Cowboy Soup
A hearty and filling soup that combines ground beef, beans, and vegetables, perfect for family dinners or gatherings.
Ingredients
Meat
- 2 pounds lean ground beef (90/10) Lean ground beef is recommended for a less greasy soup.
Legumes
- 2 cans (15 oz) mixed beans (ranch-style, pinto, kidney, black) Mix different types for better health and taste.
Vegetables
- 1 large diced onion
- 2 medium chopped carrots
- 2 stalks celery
- 2 medium diced potatoes Add towards the end of cooking to avoid overcooking.
- 1 cup corn kernels
- 1 can (15 oz) diced tomatoes Use with green chiles for added flavor.
Herbs and Spices
- 1 tablespoon chili powder Adjust for desired heat level.
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
Broth
- 8 cups beef broth Low-sodium recommended.
Instructions
Preparation
- Brown the ground beef in a hot skillet for 7-10 minutes. Drain excess fat.
- Add diced onions and minced garlic into the skillet and sauté until soft.
Cooking
- In a large pot, combine browned beef mixture, beans, diced tomatoes, corn, and potatoes.
- Pour in beef broth and add all spices; stir well.
- Bring to a boil, then reduce heat and let it simmer for 45-50 minutes, stirring occasionally.
Notes
Let the soup rest for 10-15 minutes after cooking to enhance flavors. Offer various toppings like shredded cheese and sour cream.