- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 8
- Cuisine: American
- Course: Main Course
- Difficulty: Easy
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 4 cups beef broth
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook for about 6–8 minutes until fully browned. Break it apart with a spoon while cooking. Drain excess grease if necessary.
Step 2: Cook the Vegetables
Add the diced onion, carrots, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
Step 3: Add Potatoes
Stir in the diced potatoes and cook for another 2 minutes to lightly coat them with the seasonings and beef juices.
Step 4: Add Liquids
Pour in the beef broth, diced tomatoes, tomato sauce, and Worcestershire sauce. Stir well until everything is combined.
Step 5: Season the Soup
Add the paprika, chili powder, Italian seasoning, salt, and black pepper. Mix thoroughly so the spices are evenly distributed.
Step 6: Simmer
Bring the soup to a gentle boil over medium-high heat. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the potatoes and carrots are tender.
Step 7: Add Beans and Corn
Stir in the kidney beans and corn. Continue cooking for another 8–10 minutes until everything is heated through.
Step 8: Taste and Serve
Taste the soup and adjust the seasoning if needed. Garnish with fresh chopped parsley and serve hot with crusty bread, cornbread, or crackers.
Recipe Tips
- Use ground turkey for a lighter version.
- Add green beans, peas, or mixed vegetables for extra nutrition.
- For a spicy kick, include diced jalapeños or a pinch of cayenne pepper.
- Let the soup rest for 10 minutes before serving to deepen the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Storage
- Refrigerator: Up to 4 days.
- Freezer: Up to 3 months.
- Reheating: Warm gently on the stovetop over medium heat or microwave individual portions until hot.
Serving Suggestions
Cowboy Soup pairs wonderfully with:
- Cornbread
- Garlic bread
- Dinner rolls
- Fresh green salad
- Buttermilk biscuits
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
Nutrition Information (Per Serving)
- Calories: 320
- Protein: 22g
- Carbohydrates: 24g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Fiber: 6g
- Sugar: 6g
- Sodium: 760mg
- Potassium: 720mg
- Calcium: 80mg
- Iron: 4mg