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.

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 degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.