Description
Cowboy Soup is a hearty and flavorful Tex-Mex stew packed with ground beef, beans, and a delicious blend of spices. This easy-to-make soup is perfect for a cozy weeknight dinner or meal prep.
Ingredients
Scale
Ground Beef Mixture:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
Soup Base:
- 1 can (15 ounces) diced tomatoes with juices
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
- 3 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Sour cream
- Chopped green onions
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened. Add the garlic and ground beef, cooking until browned.
- Season and Add Ingredients: Stir in the chili powder, cumin, paprika, salt, and pepper. Add the diced tomatoes, tomatoes with green chilies, corn, pinto beans, kidney beans, and beef broth. Mix well.
- Simmer: Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally. Adjust seasoning if necessary.
- Serve: Serve hot with desired toppings.
Notes
- This recipe is versatile—try black beans or ground turkey for variation.
- Freezes well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 6g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 60mg
