Description
A hearty one pot cowboy soup packed with beef, veggies, beans and smoky Tex Mex spice. Comforting, filling, and perfect for chilly nights.
Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
2 stalks celery, diced
2 cloves garlic, minced
2 carrots, peeled and chopped
1 pound ground beef
2 medium potatoes, diced
1 cup frozen green beans
1 cup corn (fresh, canned or frozen)
1 can diced tomatoes (14.5 oz)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
Salt and black pepper, to taste
4 cups beef broth
1 can black eyed peas, drained and rinsed
Instructions
1. In a large Dutch oven, heat olive oil over medium heat. Add onion, celery, carrots, and garlic. Sauté until softened.
2. Add ground beef. Cook and break it apart until no longer pink. Drain excess grease if needed.
3. Stir in potatoes, green beans, corn, diced tomatoes, black eyed peas, broth, and all spices.
4. Bring to a simmer. Cover and cook for 25–30 minutes until potatoes are fork tender.
5. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Notes
Store leftovers in the fridge for 4 days or freeze up to 3 months.
Use frozen mirepoix to save time chopping.
Spice it up with hot sauce or cayenne if you like heat.
Pairs well with sour cream, shredded cheddar, or crushed tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 449
- Sugar: 10g
- Sodium: 437mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 39g
- Cholesterol: 98mg