Easy Cowboy Soup with Ground Beef and Beans
A hearty, no-fuss Tex-Mex soup featuring ground beef, beans, and seasonal veggies in a smoky tomato broth. Ready in 45 minutes, this comfort dish is perfect for busy weeknights and serves 8.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American/Tex-Mex
- Diet: Moderate Protein
Ingredients
1 lb lean ground beef
1 cup white onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1 cup carrots, sliced
1 can (28 oz) crushed tomatoes
2 cans (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
1 cup corn kernels (frozen or canned)
1 tbsp chili powder
dash cumin
1/2 tsp smoked paprika
3 cups vegetable broth
1 cup cooked Spanish rice
1/4 cup all-purpose flour (for thickening)
1 package (Rotel-style) diced tomatoes with green chilies
Optional: 2 tbsp tomato paste for richness
Instructions
Brown ground beef in a Dutch oven over medium-high heat.
Add onion, garlic, bell pepper, and carrots; cook 5 minutes.
Stir in crushed tomatoes, kidney beans, black beans, corn, chili powder, cumin, paprika, and broth.
Bring to boil, reduce heat, and simmer 20 minutes.
Mix in flour, Rotel tomatoes, and pre-cooked rice.
Thicken soup by boiling 5 minutes more.
Adjust seasoning and serve warm.
Notes
Substitute leftover cooked rice for Spanish rice package.
Use black or pinto beans instead of kidney beans.
Freeze for up to 3 months in airtight containers.
Add frozen peas for extra heartiness.