Cowboy Soup delivers hearty comfort in every spoonful, blending ground beef, beans, potatoes, and smoky Tex-Mex spices into a one-pot meal. Perfect for busy weeknights or feeding a crowd, this budget-friendly recipe works on the stovetop, in a slow cooker, or Instant Pot.
Why You’ll Love This Cowboy Soup
This filling soup packs protein, fiber, and bold flavors that satisfy hungry eaters. Key highlights include:
- Hearty and complete: Ground beef, beans, and veggies make it a full meal in one bowl.
- Quick prep: Ready in 30-40 minutes on the stove, or set-it-and-forget-it in a crock pot.
- Budget-friendly: Uses pantry staples like canned beans, tomatoes, and affordable ground beef.
- Freezer-friendly: Stores for months, ideal for meal prep.
- Customizable: Adjust spice levels, swap proteins, or add cheese for variety.
- Family-approved: Smoky, savory taste kids and adults crave.
- Nutritious boost: Over 40g protein per serving with vegetables for balanced nutrition.
Ingredients
Gather these simple ingredients for 8 generous servings. Measurements yield about 12 cups of soup.
| Ingredient | Amount | Notes/Substitutions |
|---|---|---|
| Ground beef | 1.5 lbs (lean) | 80/20 works; drain fat. Try turkey or sausage. |
| Onion (yellow or white) | 1 medium, diced | Builds savory base flavor. |
| Bell peppers (red/green) | 1 cup total, diced | Adds color and mild sweetness. |
| Carrots | 2 medium, sliced | Optional for extra nutrition. |
| Celery | 2 stalks, diced | Enhances texture and aroma. |
| Potatoes (russet/Yukon) | 3 cups diced | Peel for smoother soup; sweet potatoes for twist. |
| Diced tomatoes | 15 oz can, with juice | Fire-roasted for deeper flavor. |
| Rotel tomatoes (mild) | 10 oz can, with juice | Green chiles add Tex-Mex kick. |
| Ranch-style beans | 15 oz can, with juice | Pinto, kidney, or black beans ok. |
| Sweet corn | 15 oz can, drained | Frozen or fresh works too. |
| Green beans | 14.5 oz can, drained | Adds crunch; skip if preferred. |
| Tomato paste | 3 tbsp | Thickens and intensifies taste. |
| Beef broth | 4-5 cups | Low-sodium; chicken/veg broth alternative. |
| Chili powder | 2 tsp | Core spice for warmth. |
| Smoked paprika | 1 tsp | Secret smoky element. |
| Cumin | 1 tsp | Earthy depth. |
| Garlic powder | 1 tsp | Or 3 fresh minced cloves. |
| Oregano | 1 tsp | Herbal balance. |
| Salt and pepper | To taste | Start with 1 tsp salt, 1/2 tsp pepper. |
| Olive oil | 2 tbsp | For sautéing. |
| Parsley (fresh) | 2 tbsp chopped | Garnish for freshness. |
How to Make Cowboy Soup Step-by-Step
Brown the beef first for maximum flavor. Follow these numbered steps for foolproof results.
- Sauté vegetables: Heat olive oil in a large Dutch oven or pot over medium-high. Add diced onion, bell peppers, carrots, and celery. Cook 5-7 minutes until softened and fragrant.
- Brown the meat: Add ground beef. Break it up with a spoon and cook until no pink remains, about 8 minutes. Drain excess fat for a lighter soup.
- Season and bloom spices: Stir in garlic powder, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Cook 1-2 minutes to release aromas.
- Add tomatoes and paste: Mix in tomato paste, diced tomatoes, and Rotel. Stir for 2 minutes to blend flavors.
- Incorporate beans, corn, and potatoes: Add beans (with juice), corn, green beans, and diced potatoes. Pour in beef broth until veggies are just covered (add more if needed).
- Simmer to perfection: Bring to a boil, then reduce to low simmer. Cover and cook 25-35 minutes until potatoes and carrots are fork-tender. Stir occasionally. Taste and adjust seasoning.
Serve hot, garnished with parsley. Pro tip: Let it rest 10 minutes off heat for deeper flavor melding.
Crock Pot Cowboy Soup
For hands-off cooking:
- Complete steps 1-4 on stovetop (brown meat and veggies).
- Transfer to 6-quart slow cooker with remaining ingredients.
- Cook low 6-8 hours or high 4-6 hours until tender.
- Thickens naturally; stir before serving.
Instant Pot Cowboy Soup
Pressure cooker version saves time:
- Sauté veggies and beef using pot’s sauté function (steps 1-4).
- Add remaining ingredients and 4 cups broth (less liquid needed).
- Seal and cook high pressure 10 minutes, quick release.
- Natural release 5 minutes for best texture.
Storage, Freezing, and Reheating
- Fridge: Cool completely, store in airtight containers up to 4 days.
- Freezer: Portion into freezer bags, flatten, and freeze up to 3 months. Thaw overnight.
- Reheat: Stovetop over medium (add broth if thick), or microwave in 2-minute bursts, stirring between.
Variations and Substitutions
Tailor to your pantry or diet:
- Cheesy cowboy soup: Stir in 8 oz cubed cheddar or Velveeta last 5 minutes.
- Spicier: Use hot Rotel, add cayenne (1/2 tsp), or jalapeños.
- Low-carb: Swap potatoes for cauliflower florets.
- Vegetarian: Use plant-based beef, vegetable broth, extra beans.
- Creamy: Blend 1 cup soup smooth, stir back in; or add 1/2 cup cream.
- Sausage twist: Mix in 1/2 lb Italian sausage with beef.
Serving Suggestions and Toppings
Pair with crusty bread, jalapeño cornbread, or tortilla chips. Elevate with toppings:
| Topping | Pairs Perfectly With |
|---|---|
| Sour cream | Cooling creamy contrast |
| Shredded cheddar | Melty richness |
| Hot sauce | Adjustable heat |
| Bacon bits | Smoky crunch |
| Avocado slices | Fresh creaminess |
| Crackers | Added texture |
| Cilantro | Bright herbaceous note |
Great alongside salads or as a chili base over rice.
Nutrition Facts (Per Serving)
Approximate values for 1.5 cups (based on 8 servings, lean beef):
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 42g |
| Carbs | 35g |
| Fiber | 9g |
| Fat | 15g |
| Sodium | 980mg |
High-protein, veggie-packed for sustained energy.
Frequently Asked Questions
What makes it “cowboy” soup?
Named for hearty, one-pot meals cowboys cooked over campfires with beef, beans, and whatever veggies were available.
Soup vs. stew?
This version is brothier like soup; mash potatoes or reduce longer for thicker stew consistency.
Best beans to use?
Ranch-style or pinto shine, but kidney, black, or chili beans work great.
Can I make it thicker?
Mash some potatoes/beans, simmer uncovered, or add cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Is it freezable?
Yes, up to 3 months. Potatoes hold up well if diced uniformly.
Spicy or mild?
Mild as written; amp up with extra chili powder or cayenne.
Dairy-free?
Skip cheese toppings; recipe is naturally dairy-free.
Did you try this Cowboy Soup? Rate it below and share your tweaks in comments. Save for later with the printable recipe card!
PrintCowboy Soup Recipe
This cowboy soup captures the rugged spirit of the Old West in a comforting bowl. Picture cowboys gathered around a campfire, simmering tough cuts of beef with beans and veggies over an open flame. Today, this one-pot wonder delivers hearty satisfaction using pantry staples. Packed with 42g protein per serving.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8 1x
- Category: Soup
- Method: Stovetop, Simmer
- Cuisine: American
Ingredients
1.5 lbs ground beef
2 (15oz) cans pinto beans, drained & rinsed
4 medium russet potatoes (4 cups diced)
1 (15oz) can diced tomatoes
1 (10oz) can Rotel tomatoes (mild)
1 (15oz) can sweet corn, drained
5 cups beef broth
1 medium onion, diced
1 red bell pepper, diced
2 tbsp tomato paste
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
Salt & pepper to taste
2 tbsp olive oil
Instructions
1. Heat 2 tbsp olive oil in 6-quart Dutch oven over medium-high heat
2. Add ground beef, diced onion, red bell pepper. Cook 8-10 minutes until browned, drain fat
3. Stir in chili powder, smoked paprika, cumin, garlic powder, salt, pepper. Cook 2 minutes
4. Add tomato paste, diced tomatoes, Rotel, pinto beans, corn, diced potatoes
5. Pour in beef broth and stir well to combine
6. Bring to boil, reduce to simmer, cover and cook 25-30 minutes until potatoes tender
7. Taste and adjust seasoning. Serve hot
Notes
Prep: 15 min | Cook: 30 min | Total: 45 min | Yield: 8 servings
Stovetop recipe. Crockpot: brown meat first, cook low 6-8 hours
Instant Pot: saute then pressure 10 min quick release
Storage: fridge 4 days, freezer 3 months
Per serving: 380 cal, 42g protein, 28g carbs, 7g fiber
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 85mg
