Are you looking for a hearty and comforting bowl of soup to satisfy your cravings? Give this Cowboy Soup a try! This easy-to-make soup is full of hearty ingredients like beef, beans, savory tomatoes, fresh veggies and potatoes. Perfect for a cozy night in!
The idea behind this Cowboy Soup is a simple one - it's a one pot mix-and-match recipe that can use up whatever bits and pieces you have lying around your pantry. It's hearty, wholesome, and loaded with savory Tex-Mex flavors. And just about any type of meat or fresh veggies will work here, so feel free to get creative.
This Cowboy Soup is truly an all-in-one meal. Whether you're hosting a gathering or looking to whip up a delicious dinner to enjoy with the family, this hearty soup is an excellent option. Simply serve it up with some crusty bread or crackers and you have a surefire crowd pleaser.
Use any meat you prefer.
Use ground turkey or chicken instead of ground beef for a healthier take.
Don't skimp on the simmer time.
I always simmer the soup for at least 20 minutes. This is what lets all those flavors meld together and thicken up, so don't rush the process.
Add some heat.
If you want to add some extra spice to the soup, try adding ½ teaspoon of red pepper flakes or a dash of Tabasco sauce. Or try replacing the chopped tomatoes with a can of diced green chiles.
Make it in the slow cooker.
If you want to make this soup in the slow cooker, I recommend browning the meat on the stovetop first. Then proceed with cooking the remaining ingredients in the slow cooker, on low heat, for about 4 hours.
Storing the Soup.
Store leftover soup in an airtight container in the fridge for 3-5 days. It can be reheated in the microwave or on the stovetop. Alternatively, you can freeze the soup for 2-3 months.
Make it meatless.
For a vegetarian twist, replace the ground beef with mushrooms, lentils, or black beans. And be sure to swap the broth to a veggie based broth.
Add more Southwest flavor.
Try adding 1-2 tablespoons of cilantro, 1 teaspoon of diced jalapenos, and ½ teaspoon of lime juice.
Make it creamy.
To give the soup a creamier texture, stir in ¼ cup of heavy cream or sour cream at the end, before serving.
Use fresh veggies.
For simplicity, I used a bag of frozen mixed veggies in this recipe. But you can use fresh onions, peppers, zucchini, or other veggies of your choice. Corn and peas are also great additions.
Garnish with bacon.
Sprinkle a handful of bacon bits or cooked crumbled bacon on top for a flavor-boosting garnish.
More Tasty Recipes
If you love this Cowboy Soup, be sure to check out these other delicious recipes:
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 onion small diced
- 2 cloves garlic minced
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups beef broth
- 1 can kidney beans rinsed and drained
- 1 28 oz can diced tomatoes
- 1 can chopped tomatoes with green chilies such as Rotel
- 2 cups frozen mixed vegetables
- 2 cups diced potatoes about 3 medium potatoes
- 1 cup corn
- In a large soup pot over medium heat, add the olive oil and ground beef and cook until almost brown, crumbing into pieces as it cooks, about 5-6 minutes
- Add the onion, garlic, chili powder, cumin, oregano, paprika, salt and pepper and cook an additional 4-5 minutes, or until onion is translucent
- Add the broth, kidney beans, diced tomatoes, Rotel (or siilar brand) tomatoes, frozen mixed vegetables, diced potatoes and corn and stir to combine.
- Bring to a boil, reduce to a simmer and allow to cook 15-20 minutes, or until the potatoes are tender
- Serve warm with some crusty bread if desired