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

Cowboy Soup with beef and veggies in rustic bowl
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This hearty cowboy soup comes together in 30 minutes or less! Feed the hungriest crowd with ground beef and hearty vegetables simmered in a flavorful broth.

Ingredients

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  • 2 Tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 lbs ground beef
  • 1 lb yukon gold potatoes, cut into 1-inch pieces (about 4 medium potatoes)
  • 4 carrots, peeled and sliced into rounds
  • 1 (14.5-ounce) can green beans, drained
  • 3 Tablespoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 1 (15-ounce) can black eyed peas, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 4-6 cups beef broth (use as needed for desired consistency)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • Salt, pepper, and red pepper flakes, to taste
  • Toppings as desired (see notes)

Instructions

1. Heat the olive oil in a large dutch oven over medium-high heat. Once hot, add the onion and celery and cook for 2-3 minutes until soft and translucent. Add the garlic and cook for another 1-2 minutes until fragrant.

2. Add the ground beef and brown until no pink remains.

3. Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes, black eyed peas, corn, seasonings, and 4 cups of beef broth. Add up to 2 more cups of broth to reach desired consistency.

4. Turn the heat up to high and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 14-16 minutes until potatoes are fork-tender.

5. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.

6. Serve hot with desired toppings.

7. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until heated through.

Notes

Soup Toppings: parmesan cheese, shredded cheddar cheese, green onions, crushed tortilla chips, fritos, or sour cream.

Shortcut: use frozen mirepoix (onion, celery, and carrots) to save chopping time.

Beans: swap with any beans on hand like black beans, chili beans, or even baked beans.

Crock Pot: brown meat on stove, add everything to slow cooker, and cook on high for 5–6 hours or low for 6–8 hours.

Instant Pot: saute onion and celery, brown meat, add remaining ingredients, and pressure cook for 15 minutes with quick release.

Freezer: cool completely, transfer to freezer-safe container or bags, label and freeze for up to 3 months.

Find it online: https://cookingwithramsay.com/cowboy-soup-recipe/