Cowboy Soup (Hearty, One Pot Comfort with a Kick!)
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.