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Cowboy Soup Recipe

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6
Calories: 535 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Add the 2 pounds ground beef and cook, breaking it with a spatula as it cooks.
  3. Once the meat begins to brown, stir in the 1 tablespoon Worcestershire sauce.
  4. 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.
  5. Bring the soup to a boil, then reduce heat and bubble gently for 20-25 minutes, or until the potatoes are tender.
  6. 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

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

% 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.