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Bowl of Cowboy Soup with beans and vegetables

Cowboy Soup

A hearty and flavorful one-pot meal packed with protein, vegetables, and aromatic spices, perfect for busy weeknights or cozy weekends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Beans
  • 1 pound lean ground beef
  • 1 15 ounce can pinto beans, drained and rinsed
  • 1 15 ounce can kidney beans, drained and rinsed
Vegetables
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound Russet or Yukon Gold potatoes, diced
  • 1 15 ounce can corn, drained
Canned Goods
  • 1 14.5 ounce can diced tomatoes
  • 1 10 ounce can diced tomatoes with green chilies
  • 1 15 ounce can tomato sauce
  • 4 cups beef broth
Spices and Seasonings
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon black pepper

Method
 

Preparation
  1. Brown the ground beef in a large soup pot over medium-high heat and drain excess grease.
  2. Add the onion and cook until softened. Stir in the garlic and cook for 30 seconds.
Cooking
  1. Add the potatoes, diced tomatoes, diced tomatoes with green chilies, pinto beans, kidney beans, corn, tomato sauce, and beef broth.
  2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
  3. Bring to a gentle boil, then reduce to a simmer.
  4. Partially cover and cook for 20 to 25 minutes, until the potatoes are fork tender.
  5. Taste and adjust the seasoning and consistency as needed.

Notes

Serve Cowboy Soup hot with cornbread or your favorite toppings. For extra flavor, consider adding hot sauce or cayenne pepper. Store leftovers in an airtight container for up to 5 days or freeze for longer storage. Can be customized with additional vegetables or beans.