Cowboy Soup

This hearty cowboy soup comes together in 30 minutes or less! Feed the hungriest crowd with ground beef and hearty vegetables simmered in a flavorful broth.

Prep Time: 10 minutes    Cook Time: 20 minutes     Total Time: 30 minutes    Total Servings: 8



Ingredients

  • 2 Tablespoons olive oil 
  • 1 medium yellow onion diced 
  • 3 stalks celery diced 
  • 4 cloves garlic minced 
  • 2 lbs. ground beef 
  • 1 lb. Yukon gold potatoes cut into 1-inch pieces (4 medium potatoes) 
  • 4 carrots peeled and sliced into rounds 
  • 1 (14.5-ounce) can of green beans drained 
  • 3 Tablespoons tomato paste 
  • 1 (14.5-ounce) can diced tomatoes with juices 
  • 1 (15-ounce) can black-eyed peas drained and rinsed 
  • 1 (15-ounce) can corn drained 
  • 4-6 cups beef broth I used 6 cups 
  • 2 teaspoons Italian seasoning 
  • 1 teaspoon smoked paprika 
  • 2 teaspoons chili powder 
  • Salt, pepper, and red pepper flakes to taste 
  • Toppings as desired see notes


Cooking

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Once it’s hot, add the onion and celery and cook for 2-3 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant. 
  2. Add the ground beef and brown until no pink remains. Stir in the rest of the ingredients, spices, and 4 cups of beef broth until combined. Add up to 2 cups more broth to reach desired consistency. 
  3. Turn the heat up to high and bring it to a boil. Once it’s boiling, turn the heat down to medium-low, cover, and simmer for 14-16 minutes, until the potatoes are fork-tender. Taste and add more salt, pepper, or red pepper flakes as needed.
  4. Serve hot with desired toppings. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or covered in the microwave until heated through.


Notes: 

  • Soup Toppings: parmesan cheese, shredded cheddar cheese, green onions, crushed tortilla chips, Fritos, or sour cream. 
  • Shortcut: purchase frozen mirepoix (mixture of onion, celery, and carrots) to save chopping time. 
  • Beans: use any beans you have on hand like black beans or chili beans. You could even add a can of baked beans! 
  • Crock Pot: Brown the meat on the stove and add it to the slow cooker with the remaining ingredients. Cook on low for 5-6 hours or high for 6-8 hours and enjoy! 
  • Instant Pot: Sauté the onion and celery on the sauté setting then brown the meat. Add the remaining ingredients and pressure cook (manual) for 15 minutes with a quick release. 
  • Freezer: Allow the soup to cool complete then transfer it to a freezer safe container or freezer bags. Label and date the bag then store flat in the freezer for up to 3 months.


SAFE HANDLING TIPS: 

  • Wash hands with soap and water before cooking and always after touching raw meat. 
  • Separate raw meat from other foods. 
  • Wash all cutting boards, utensils, and dishes after touching raw meat. 
  • Do not reuse marinades used on raw foods. 
  • Wash all produce prior to use. 
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. 
  • Cook Ground Beef to 160°F as measured by a meat thermometer. 
  • Refrigerate leftovers promptly. 


For more information on degrees of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness 


For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety