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Description
This hearty and flavorful Cowboy Soup is packed with lean ground beef, beans, vegetables, and spices, making it a perfect one-pot meal for a chilly evening.
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (15-ounce) can seasoned pinto beans (such as ranch beans or seasoned chili beans), undrained
- 1 (10-ounce) can diced tomatoes with green chile peppers (such as Ro-Tel), undrained
- 2 russet potatoes, peeled and diced into 1-inch pieces
- 8 ounces frozen mixed vegetables
- 8 ounces frozen whole-kernel corn
- 3–4 cups beef broth
Instructions
- Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain off any excess grease.
- Add Spices: Stir in the chili powder, cumin, garlic powder, and onion powder. Cook for 1 minute more, stirring constantly, until fragrant.
- Add Remaining Ingredients: Add the undrained pinto beans, undrained diced tomatoes with green chiles, diced potatoes, frozen mixed vegetables, frozen corn, and beef broth to the pot. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20-30 minutes, or until the potatoes are tender. The longer it simmers, the more the flavors will meld.
- Serve: Ladle the soup into bowls and serve hot.
Notes
- Spice Level: Adjust the amount of chili powder to your preference.
- Bean Options: You can use other types of canned beans, such as black beans or kidney beans, if desired.
- Vegetable Options: Feel free to add other vegetables, such as diced carrots, celery, or bell peppers.
- Thickness: If you prefer a thicker soup, you can mash some of the potatoes before serving or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.
- Serving Suggestions: This soup is delicious on its own or topped with shredded cheese, sour cream, avocado, or chopped fresh cilantro.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Soup, Main Course
- Cuisine: American, Southwestern