Easy Cowboy Soup
This easy cowboy soup is a hearty one-pot meal made with ground beef, beans, vegetables, and a flavorful broth. Perfect for a quick and satisfying dinner.
Equipment
- Large pot or Dutch oven For cooking the soup
- Wooden Spoon For stirring
- Ladle For serving
Ingredients
- 1 pound ground beef lean preferred
- 1 small onion diced
- 2 cloves garlic minced
- 1 can diced tomatoes 14.5 oz can
- 1 can tomato sauce 8 oz can
- 4 cups beef broth low sodium preferred
- 1 cup frozen mixed vegetables corn, carrots, and green beans
- 1 cup diced potatoes peeled and cubed
- 1 can kidney beans drained and rinsed
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat if needed.
- Add the diced onion and garlic. Sauté for 2-3 minutes until softened.
- Stir in the diced tomatoes, tomato sauce, and beef broth.
- Add the mixed vegetables, diced potatoes, kidney beans, chili powder, smoked paprika, cumin, salt, and black pepper.
- Bring the soup to a simmer. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender.
- Taste and adjust seasoning if needed. Serve hot with your favorite sides.
Notes
- For extra spice, add diced jalapeños or a dash of hot sauce.
- Leftovers store well in the fridge for up to 4 days and can be frozen for longer storage.
- Serve with cornbread or crackers for a complete meal.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!