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Cowboy Soup Recipe

Easy Cowboy Soup

iamwinfred
This Easy Cowboy Soup is the ultimate one-pot comfort meal, combining savory ground beef, three types of beans, corn, and a rich tomato base with smoky spices. Ready in under an hour, it's budget-friendly, kid-approved, and freezer-friendly—perfect for busy weeknights when you need something hearty and satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot at least 6 quarts
  • Wooden spoon or spatula
  • Cutting board
  • Sharp knife
  • Can opener
  • Measuring cups and spoons
  • Ladle for serving

Ingredients
  

For Serving (Optional Toppings)

Instructions
 

  • Heat olive oil in a large dutch oven over medium-high heat. Add ground beef, breaking it up with a wooden spoon, and cook 6-8 minutes until browned and no longer pink. Drain excess fat, leaving about 1 tablespoon in the pot.
  • Reduce heat to medium and add diced onion. Cook 4-5 minutes until translucent, then add minced garlic and cook 1 minute more, stirring constantly so it doesn't burn.
  • Toss in both green and red bell peppers, stir everything together, and cook 3-4 minutes until slightly softened but still with a little crunch.
  • Push the meat and vegetables to the sides of the pot and add tomato paste to the center. Cook 1-2 minutes, stirring, to caramelize. Add chili powder, cumin, smoked paprika, and oregano; stir to coat all ingredients and cook 1 minute to toast the spices.
  • Pour in crushed tomatoes, diced tomatoes, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot, and bring to a boil over high heat.
  • Reduce heat to low once boiling. Add all three types of beans and the corn, stirring gently to distribute evenly throughout the soup.
  • Cover with the lid slightly ajar to allow steam to escape and simmer 20-25 minutes, stirring occasionally, until flavors blend and the soup thickens slightly. Taste and adjust seasoning with salt and black pepper.
  • Remove from heat and let rest 5 minutes to thicken slightly. Ladle into bowls, add your favorite toppings, and serve immediately while piping hot.

Notes

  • Brown the beef properly—don't rush this step. Well-browned meat adds deep, savory flavor.
  • Don't skip cooking the tomato paste before adding liquid; it intensifies its flavor dramatically.
  • Use a mix of beans for interesting texture and visual appeal.
  • Adjust consistency by adding more broth for a brothier soup or simmering longer for thicker results.
  • Season gradually and add salt at the end since canned beans can be salty.
  • Let the soup rest 5 minutes before serving to help flavors meld.
  • This soup tastes even better the next day after flavors have time to develop—great for make-ahead meal prep.
  • Storage: Refrigerate cooled soup in airtight containers up to 4 days; freeze in portion-sized containers up to 3 months (leave an inch of headspace for expansion).
  • Reheating: Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low or in the microwave, adding a splash of broth since the soup thickens as it sits.
  • Variations: Add jalapeños for spicy cowboy soup, swap beef for ground turkey, skip meat and double beans with vegetable broth for vegetarian, or use cannellini beans for a white bean variation.
  • Slow cooker version: Brown the meat and sauté onions and garlic first, then transfer everything to a slow cooker and cook on low 6-8 hours or high 3-4 hours.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 42gProtein: 28gFat: 12gSaturated Fat: 4gCholesterol: 55mgSodium: 850mgPotassium: 985mgFiber: 12gVitamin A: 18IUVitamin C: 45mgCalcium: 10mgIron: 28mg
Keyword cowboy soup, easy soup recipe, ground beef soup, hearty soup, one pot soup
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