Cowboy Soup (Fast & Filling!) – Ready in Under 30 Minutes

If you’re staring at the fridge thinking, “What can I make that’s easy, filling, and doesn’t require a culinary degree?”—Cowboy Soup is your answer. This hearty classic comes together in just 30 minutes, packed with ground beef, chunky veggies, and bold seasoning. It’s the kind of one-pot wonder that keeps everyone—from picky kids to meat-loving spouses—quiet at the dinner table (except for the slurping). Whether you’re braving a busy weeknight or feeding a houseful of hungry folks after a long day, Cowboy Soup has your back.

Let’s just say—this Cowboy Soup recipe is the kind of dish you’ll be making on repeat all fall and winter long.

Table of Contents

What is Cowboy Soup?

Cowboy Soup is a rich, brothy one-pot meal inspired by the kind of food ranch hands used to throw together after a long day working cattle. Imagine a mix between chili and vegetable beef soup—but with even more personality. It’s made with ground beef, potatoes, carrots, and a medley of canned veggies (hello pantry clean-out!), all simmered in a bold, seasoned broth. The beauty of Cowboy Soup? It’s forgiving. Swap ingredients, add extras, skip what you don’t have—it’s the soup version of “come as you are.” This isn’t fancy food. It’s filling, real, and ridiculously satisfying.

Reasons to Try Cowboy Soup

Aside from the fact that it’s absolutely delicious, here’s why Cowboy Soup might just become your new dinner hero:

• It’s FAST: Ready in under 30 minutes.
• One pot only: Hello, fewer dishes.
• Feeds a crowd: Great for big families or leftovers.
• Picky-eater approved: Mild enough for kids, flavorful enough for grown-ups.
• Budget-friendly: Uses basic, affordable ingredients.
• Need even more comfort? Try this cozy Beef Barley Soup Recipe or First Place Chili Recipe next!

Ingredients Needed to Make Cowboy Soup

The beauty of Cowboy Soup is that it’s built on pantry staples and simple fresh ingredients—no fancy shopping trips required. It’s one of those recipes where you toss everything into a big pot, let the flavors mingle, and end up with a warm, satisfying meal the whole family will actually want to eat (no eye-rolls from the kids!).

Here’s everything you’ll need to pull it together:

• Olive oil (2 tablespoons) – A splash of oil helps sauté your aromatics. You can swap this for canola or avocado oil if that’s what you’ve got.
• Yellow onion (1 medium, diced) – Adds a sweet, mellow base flavor. If you love a bolder taste, toss in a red onion instead.
• Celery (3 stalks, diced) – Gives your soup that subtle, herby crunch. It might seem small, but it balances the richness of the beef beautifully.
• Garlic (4 cloves, minced) – Because no good soup starts without garlic, right? You can use pre-minced from a jar if you’re in a rush.
• Ground beef (2 lbs) – This is the heart of your Cowboy Soup. Stick with 80/20 for flavor, or go leaner if you’re keeping an eye on fat.
• Yukon gold potatoes (1 lb, cut into 1-inch chunks) – These hold their shape and add a creamy bite. Russets work too, but they tend to break down more.
• Carrots (4, peeled and sliced) – Sweet, earthy, and full of color. Bonus: they’re super kid-friendly.
• Green beans (1 can, 14.5 oz, drained) – These add texture and fiber. If you have fresh or frozen on hand, they work just as well.
• Tomato paste (3 tablespoons) – This is your flavor bomb. It deepens the broth and gives it that slow-cooked taste in a fraction of the time.
• Diced tomatoes (1 can, 14.5 oz with juices) – Don’t drain them! The juice is key for that rich, savory broth.
• Black-eyed peas (1 can, 15 oz, rinsed and drained) – These add protein, texture, and a Southern flair. You can swap in black beans, kidney beans, or even baked beans if that’s what’s in your pantry.
• Corn (1 can, 15 oz, drained) – A little sweetness balances the spices and beef. Frozen or fresh corn off the cob works great too.
• Beef broth (4 to 6 cups) – Start with 4 cups, then add more if you want it soupier. A rich broth makes all the difference, so use a low-sodium version and season to taste.
• Italian seasoning (2 teaspoons) – Adds depth and herbaceous flavor. If you don’t have a blend, mix your own with basil, oregano, thyme, and rosemary.
• Smoked paprika (1 teaspoon) – Don’t skip this! It adds a warm, smoky background that ties everything together.
• Chili powder (2 teaspoons) – Just the right amount of heat. If you’re cooking for kids, start with one teaspoon and taste as you go.
• Salt, pepper, and red pepper flakes (to taste) – Season generously! Start light and build up as it simmers.

Optional toppings: Make it your own with shredded cheddar cheese, crushed tortilla chips, green onions, sour cream, or even Fritos for a little crunch.

Instructions to Make Cowboy Soup Recipe

Making Cowboy Soup is surprisingly simple—especially for how flavorful and filling it turns out. It’s one of those recipes that doesn’t ask for much, but delivers a whole lot of comfort. Whether it’s your first time cooking for a crowd or you’re just trying to beat the weeknight dinner rush, these steps will guide you through the process like a pro.

Grab your Dutch oven or favorite soup pot and let’s get started.

Step 1: Sauté the Aromatics

Start by heating 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium-high heat. Once the oil is hot and shimmering (not smoking), add 1 diced yellow onion and 3 diced celery stalks.

Cook for 2 to 3 minutes until the onions become soft and translucent, and the celery starts to slightly soften. Stir occasionally so nothing sticks or browns too fast.

Next, stir in 4 cloves of minced garlic and sauté for another minute. You’ll know it’s ready when the garlic becomes fragrant—your kitchen should smell amazing by now!

Tip: If you love quick-start soups like this, you’ll also enjoy our Southwest Chicken Soup—it follows a similar build-the-flavor base with garlic and onion.

Step 2: Brown the Ground Beef

Add 2 pounds of ground beef directly to the pot with your aromatics. Break up the meat using a wooden spoon or spatula and cook until no pink remains—about 6 to 8 minutes. You want the meat nicely browned for maximum flavor.

If your beef releases a lot of fat, you can carefully drain off the excess grease before moving to the next step. A little bit of fat left in the pot adds flavor, so don’t worry about getting every drop.

Step 3: Add Vegetables, Beans, and Seasonings

Once your beef is browned, it’s time to build the soul of this Cowboy Soup.

Stir in the following ingredients:

• 1 pound Yukon gold potatoes, cut into 1-inch chunks
• 4 carrots, peeled and sliced into rounds
• 1 can (14.5 oz) green beans, drained
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black-eyed peas, drained and rinsed
• 3 tablespoons tomato paste

Now add the seasonings:

• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• Salt and pepper to taste
• A pinch of red pepper flakes (optional, for a little heat)

Tip: If you like a spicier version, feel free to add a dash of hot sauce or increase the red pepper flakes. If you’re cooking for little ones, keep it mild and let adults spice up their own bowls later.

Step 4: Pour in the Beef Broth

Slowly pour in 4 to 6 cups of beef broth. Start with 4 cups and add more if you prefer a soupier consistency.

Give everything a good stir so the tomato paste dissolves into the broth and everything is evenly distributed.

Bonus Idea: Want a more stew-like thickness? Add only 4 cups of broth and simmer uncovered longer. For a thinner, brothy version (great with cornbread), go with 6 cups.

Step 5: Bring to a Boil, Then Simmer

Turn the heat to high and bring the soup to a gentle boil. Once it’s bubbling nicely, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 15 to 20 minutes.

During this time, the potatoes and carrots will soften, the flavors will mingle, and your house will start smelling like a cozy fall day on the range.

Check the potatoes around the 15-minute mark—they should be fork-tender but not mushy.

Step 6: Taste and Adjust Seasonings

This is your moment to make the soup taste exactly how you like it.

Grab a spoon and give the broth a taste. Add more salt, pepper, or chili powder as needed. Want it tangier? A splash of vinegar or a squeeze of lemon juice can brighten things up. Need more depth? A dash of Worcestershire or soy sauce does wonders.

Remember—Cowboy Soup is super forgiving, so tweak it to fit your family’s taste buds.

Step 7: Serve and Garnish Like a Pro

Ladle the hot Cowboy Soup into bowls and serve immediately. Top it with any of these crowd-pleasers:

• Shredded cheddar cheese
• Crushed tortilla chips or Fritos
• Sour cream
• Sliced green onions
• A splash of hot sauce

Serve with warm bread or buttery cornbread for the full experience. If you love this kind of comforting bowl, check out our Creamy Chicken Enchilada Soup for another one-pot wonder.

What to Serve with Cowboy Soup

Cowboy Soup is practically a meal on its own, but if you’re feeding a hangry crew or want to stretch it even further, here are some serving ideas:

• Crusty bread or cheddar bay biscuits
• Side salad for something green
• Jalapeño cornbread for a Southern twist
• Or keep it simple with a few crunchy tortilla chips

Key Tips for Making Cowboy Soup

1. Chop smart: Buy frozen mirepoix (onion/celery/carrot) to save prep time.
2. Batch it: This recipe doubles easily for meal prep or freezer meals.
3. Spice level: Add red pepper flakes gradually—kids have delicate taste buds.
4. Potato check: Yukon golds hold shape and won’t get mushy.
5. Flavor booster: A splash of Worcestershire or hot sauce adds depth.

Storage and Reheating Tips for Cowboy Soup

Got leftovers? You’re in luck—Cowboy Soup tastes even better the next day.

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Let it cool completely, then portion into freezer-safe bags or containers. Freeze flat and store for up to 3 months.
• Reheat: Warm on the stovetop over medium heat, or microwave covered in 1-minute intervals, stirring in between.

Pro tip: Add a splash of broth or water when reheating to loosen things up.

FAQs

Can I make Cowboy Soup in the slow cooker?
Absolutely. Brown the meat first, then toss everything in the crockpot and cook on low for 6–8 hours.

What beans can I use instead of black-eyed peas?
Black beans, pinto, kidney, or even baked beans work great.

Can I use ground turkey instead of beef?
Totally! Turkey or chicken are great lean alternatives.

How spicy is this soup?
Mild as written, but easy to spice up with extra chili powder or hot sauce.

Can I make this vegetarian?
Yes! Skip the beef, double the beans, and use veggie broth.

Final Thoughts

Cowboy Soup is one of those comforting, no-fuss meals that checks every box—quick, hearty, flexible, and family-friendly. Whether you’re feeding a crew or meal-prepping for the week, this recipe never lets you down. Want more soup ideas like this? Check out Creamy Chicken Enchilada Soup or Texas-Style Chili for even more dinner inspiration.

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