0 from 3 votes
Cowboy Soup
This Cowboy Soup is a hearty and comforting one-pot meal, loaded with ground beef, potatoes, and veggies, all simmered in a flavorful, smoky broth. It's perfect for feeding a hungry crowd, or for cooking over an open fire on your next camping trip. You will love this one!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 10
Calories: 247 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium onion chopped
- 2 large carrots diced
- 3 garlic cloves minced
- 4 cups beef broth
- 15 ounce can pinto beans drained
- 28 ounce can diced tomatoes with juice
- 1 cup Heinz chili sauce NOT sweet chili sauce
- 3 medium russet potatoes peeled and chopped
- 1 cup frozen corn
- 1 1/2 cups frozen green beans
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Instructions
- In a large pot or dutch oven, brown ground beef over medium heat. Break the meat into crumbles as it cooks, ensuring it's evenly browned. Add the chopped onions and minced garlic to the pot with the browned beef.
- Add in the the remaining ingredients and stir well. Increase the heat to medium-high and bring the cowboy soup to a low boil.
- Reduce the heat to low and allow the soup to a simmer for at least 20-30 minutes so the flavors can blend.
- Cook until the onions are translucent and the garlic is fragrant.Serve, garnishing each bowl of soup with optional toppings like cilantro, green onions, sour cream, or crushed tortilla chips.
Cup of Yum
Notes
- Serving suggestions: I like to top our soup bowls with a dollop of sour cream, sliced green onions, some shredded cheddar cheese, and some crushed tortilla chips. It also tastes so good with a side of cornbread or my Dutch Oven Bread!
- For a shortcut, use a bag of frozen mixed vegetables in place of the carrots, corn, and green beans.
- Store leftover cowboy soup in an airtight container in the refrigerator for 3-4 days.
- Freezing leftovers: If you've made a big batch or want to save some for later, freezing your leftover soup is a great option. Make sure the soup has cooled completely before transferring it to freezer-safe containers or resealable plastic freezer bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating the soup on the stovetop over medium heat, stirring occasionally.
- Other additions: feel free to add or change the veggies in your cowboy soup. Celery, bell peppers, or frozen peas would all be great additions. If you want to add some heat, try adding some cayenne pepper, chopped jalapeños, or a can of diced green chiles.
- Crockpot Cowboy Soup Instructions: you can easily make your cowboy soup in the slow cooker instead of on the stove top. Brown the ground beef, onions, and garlic as directed, then transfer to your crockpot with the rest of the ingredients. Cook over low heat for 5-6 hours, or high heat for 3-4 hours before serving.
Nutrition Information
Calories
247kcal
(12%)
Carbohydrates
32g
(11%)
Protein
21g
(42%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
42mg
(14%)
Sodium
1368mg
(57%)
Potassium
1014mg
(29%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
2663IU
(53%)
Vitamin C
20mg
(22%)
Calcium
89mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 247
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 21g | 42% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 1368mg | 57% |
| Potassium | 1014mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 2663IU | 53% |
| Vitamin C | 20mg | 22% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.