Cowboy Soup
This hearty Cowboy Soup is loaded with seasoned ground beef, tender potatoes, two kinds of beans, and sweet corn in a rich, smoky tomato broth. It's a comforting one-pot dinner that's full of savory flavor and perfect for feeding the family.
Ingredients
- 1 1/2 lb (680 g) ground beef, 85/15
- 3 tbsp olive oil
- 1 large yellow onion diced
- 1 medium red bell pepper diced
- 4 garlic cloves minced
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 can 15 oz / 425 g pinto beans, drained
- 1 can 15 oz / 425 g kidney beans, drained
- 1 1/2 cups (250 g) frozen sweet corn
- 1 can 14.5 oz / 410 g diced tomatoes, with juices
- 1/2 cup plain tomato sauce
- 4 cups 950 ml low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 tsp chili powder
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 50 g about 1/2 cup shredded cheddar cheese
- Chopped fresh parsley or green onions for serving (optional)
Instructions
- Brown the ground beef. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into medium-sized crumbles, until nicely browned. Spoon off any excess grease if needed.
- Cook the vegetables and spices. Add the diced onion and red bell pepper to the beef. Cook for 4–5 minutes, until softened. Stir in the garlic, chili powder, smoked paprika, cumin, and oregano. Cook for another 30 seconds, until fragrant.
- Simmer the potatoes. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the potatoes, salt, and black pepper. Bring to a gentle boil, then reduce the heat, partially cover, and simmer for 8–10 minutes, until the potatoes begin to soften.
- Add the tomatoes. Stir in the diced tomatoes with their juices, tomato sauce, and Worcestershire sauce. Bring the soup back to a gentle simmer and cook for another 2–3 minutes.
- Add the beans and corn. Stir in the drained pinto beans, kidney beans, and frozen corn. Simmer uncovered for another 8–10 minutes, or until the potatoes are completely tender and everything is heated through.
- Finish with cheddar. Turn off the heat and stir in the shredded cheddar until melted. Taste and adjust the salt and black pepper if needed. Let the soup rest for 20–30 minutes to allow the flavors to settle.
- Serve. Ladle the Cowboy Soup into bowls and garnish with chopped fresh parsley or green onions, if desired. Serve warm with crusty bread or cornbread.
Notes
- Potatoes: Cut the Yukon Gold potatoes into even 1/2-inch cubes so they cook evenly and stay tender without falling apart.
- Beans: Drain the canned pinto and kidney beans before adding them. Since they're already cooked, they only need to heat through.
- Cheddar: Stir the shredded cheddar into the soup after turning off the heat. This helps it melt gently into the hot broth.
- Resting: Let the soup rest for 20–30 minutes before serving. During the original cooking test, the tomato flavor tasted noticeably more balanced after resting.
- Consistency: The potatoes and beans may absorb some broth as the soup sits. Add a splash of warm beef broth if you prefer a thinner consistency.
- Storage: Refrigerate in airtight containers within 2 hours of cooking and use within 3–4 days. Reheat thoroughly before serving.
- Freezing: Freeze for up to 3 months for the best quality. The potatoes may soften and the cheese may change the broth's texture after thawing.
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