Cowboy Soup Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
6
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Calories
535 kcal
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Course
Main Course
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Cuisine
American
Cowboy Soup Recipe
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Made with ground beef, carrots, onions, beans, and celery, this easy versatile soup is packed with flavor and will keep you warm on those cold nights.
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 celery stalks diced
- 2 large carrots diced
- 4-6 garlic cloves minced
- 2 pounds ground beef
- 1 tablespoon Worcestershire sauce
- 1 pound Yukon gold potatoes 4 medium potatoes, diced
- 14.5 ounces green beans drained
- 14.5 ounces diced tomatoes with juices
- 15 ounces black beans drained and rinsed
- 2 teaspoons oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon smoked paprika
- 2 teaspoons cayenne pepper
- kosher salt to taste
- black pepper to taste
- 6 cups beef broth more if needed
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Instructions
- Heat the 2 tablespoons olive oil in a large soup pot over medium heat. Add the 1 medium yellow onion (diced), 3 celery stalks (diced), 2 large carrots (diced), and 4-6 garlic cloves (minced), and saute for 6-7 minutes.
- Add the 2 pounds ground beef and cook, breaking it with a spatula as it cooks.
- Once the meat begins to brown, stir in the 1 tablespoon Worcestershire sauce.
- Add 1 pound Yukon gold potatoes (diced), 14.5 ounces green beans, 14.5 ounces diced tomatoes, 15 ounces black beans, seasonings (2 teaspoons oregano, 1 teaspoon thyme, 1 teaspoon smoked paprika, 2 teaspoons cayenne pepper, Kosher salt, and black pepper), and 6 cups beef broth.
- Bring the soup to a boil, then reduce heat and bubble gently for 20-25 minutes, or until the potatoes are tender.
- Serve warm and garnish with fresh herbs, if desired.
Notes
- Feel free to use any leftover veggies you have in your refrigerator including mushrooms, bell peppers, broccoli, corn, etc. This soup is versatile!
- Feel free to use any leftover veggies you have in your refrigerator including mushrooms, bell peppers, broccoli, corn, etc. This soup is versatile!
- Instead of black beans, you can use pinto beans, kidney beans, garbanzo beans, or white beans.
- Instead of black beans, you can use pinto beans, kidney beans, garbanzo beans, or white beans.
- For a low-carb option, you can use cauliflower in place of the potatoes if you would like.
- For a low-carb option, you can use cauliflower in place of the potatoes if you would like.
- Store leftovers in an airtight container in the refrigerator for up to four days. This soup freezes well, too.
- Store leftovers in an airtight container in the refrigerator for up to four days. This soup freezes well, too.
Nutrition Information
Show Details
Calories
535kcal
(27%)
Carbohydrates
44g
(15%)
Protein
43g
(86%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
1154mg
(48%)
Potassium
1617mg
(46%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
4436IU
(89%)
Vitamin C
34mg
(38%)
Calcium
140mg
(14%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 44g | 15% |
| Protein | 43g | 86% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 1154mg | 48% |
| Potassium | 1617mg | 34% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 4436IU | 89% |
| Vitamin C | 34mg | 38% |
| Calcium | 140mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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