Cowboy Soup is a hearty and comforting bowl packed with beans, ground beef, tomatoes, and a good mix of vegetables. It’s the kind of soup that feels like a warm hug after a long day, with flavors that remind you of campfires and open skies.
I love making this soup when I want something filling but easy to throw together. It’s one of those meals that fills the kitchen with a wonderful aroma, and I always find myself sneaking a taste before it’s even done. The best part is how the beans and beef blend with the tangy tomatoes, creating a rich and satisfying texture.
My favorite way to eat Cowboy Soup is with a big slice of crusty bread or some warm cornbread on the side—it’s perfect for dipping and soaking up all those delicious juices. Whether it’s a chilly evening or just a day when you want something cozy, this soup never disappoints and always hits the spot.
Key Ingredients & Substitutions
Ground Beef: This gives the soup its rich flavor and hearty texture. You can swap it for ground turkey or chicken for a lighter option or use plant-based crumbles if you prefer vegetarian.
Potatoes & Carrots: These add body and sweetness. Feel free to substitute potatoes with sweet potatoes for a different taste or add other root veggies like parsnips.
Green Beans: Fresh works best, but frozen is fine and very convenient. If you don’t like beans, peas or chopped zucchini can be good alternatives.
Beef Broth: It’s key for depth of flavor. If you want less sodium, opt for low-sodium broth or make your own. Vegetable broth also works if you want a lighter flavor.
Spices: Paprika and chili powder add a subtle warmth. If you like it spicier, increase chili powder or add a pinch of cayenne pepper.
How Do You Make Sure the Vegetables Cook Perfectly Without Getting Mushy?
For the best texture, add all your vegetables at once except for things that cook very quickly. Here’s how I do it:
- Cut potatoes and carrots into uniform pieces so they cook evenly.
- Simmer the soup gently, not boiling it hard, to avoid breaking down the veggies too much.
- If using frozen green beans, add them in the last 5-10 minutes so they stay tender-crisp.
Patience is key: simmering at a low heat helps vegetables keep their shape but still absorb the soup’s flavors nicely.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it holds everything and heats evenly.
- Wooden spoon or spatula – makes stirring easy and gentle on the pot.
- Measuring spoons and cups – helpful for keeping the seasonings just right.
- Chopping board and knife – perfect for preparing onions, potatoes, carrots, and green beans.
- Can opener – for diced tomatoes and corn.
Flavor Variations & Add-Ins
- Use ground turkey, chicken, or plant-based crumbles instead of beef for different proteins.
- Add chopped bell peppers or zucchini for extra veggies and color.
- Spice it up with a splash of hot sauce, a pinch of cumin, or smoked paprika for a smoky flavor.
- Stir in cooked beans or rice at the end to make it more filling.
How to Make Cowboy Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) corn, drained
- 2 medium potatoes, peeled and diced
- 2 medium carrots, sliced
- 1 cup green beans (fresh or frozen)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp chili powder (optional for a slight kick)
- 1 tsp dried parsley (for garnish)
- 2 tbsp cooking oil
How Much Time Will You Need?
This delicious Cowboy Soup takes about 10 minutes to prepare and 30 minutes to simmer, for a total time of around 40 minutes. It’s a perfect weeknight meal that’s both quick and filling!
Step-by-Step Instructions:
1. Brown the Ground Beef:
Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until it’s browned and cooked through. If there’s extra fat, drain it off before moving on.
2. Cook the Onions and Garlic:
Add the diced onion and minced garlic to the pot. Sauté for about 3 to 5 minutes, until the onions turn soft and translucent, filling your kitchen with a lovely aroma.
3. Add the Vegetables and Broth:
Pour in the beef broth, diced tomatoes with their juices, potatoes, carrots, corn, and green beans. Stir everything together to combine.
4. Season and Simmer:
Sprinkle in the salt, black pepper, paprika, and chili powder if you like a little spicy kick. Stir the soup well. Bring it to a boil, then reduce the heat so it gently simmers. Let it cook for about 25 to 30 minutes or until the vegetables are tender and the flavors have blended wonderfully.
5. Finish and Serve:
Give the soup a taste and add more seasoning if you need it. Ladle it into bowls, sprinkle with dried parsley, and enjoy! It’s amazing served with crusty bread or warm cornbread for dipping.
Can I Use Frozen Vegetables for This Soup?
Absolutely! Frozen green beans and corn work great. Just add frozen vegetables a few minutes earlier in the simmering stage to make sure they cook through properly.
Can I Make Cowboy Soup Ahead of Time?
Yes! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Do I Thicken Cowboy Soup if It’s Too Thin?
If your soup feels too watery, mix a tablespoon of cornstarch with cold water and stir it into the simmering soup. Let it cook for a few more minutes until it thickens to your liking.
What Can I Substitute for Ground Beef?
You can use ground turkey, chicken, or plant-based meat alternatives for a leaner or vegetarian-friendly option. Just cook it the same way as the beef before adding the rest of the ingredients.