When the winter wind starts to whistle, nothing beats a warm, steaming bowl of comfort.
This hearty cowboy soup recipe is exactly what your family needs tonight. It is thick, savory, and feels like a big hug in a bowl. You will love how easily this filling one-pot meal comes together.
Why You’ll Love This Recipe
This dish is a true winner for busy weeknights. It uses simple pantry staples that you likely already have on hand. Your kids will love the tender potatoes and the mild, savory broth.
It is incredibly budget-friendly while still being very satisfying. You only need one pot, which means cleanup is a breeze for you. This recipe is perfect for feeding a hungry crowd on a cold evening.
Simple Cooking Steps
Making this soup is very straightforward and stress-free. You start by browning the beef and onions together. Then, you simply toss in the rest of the ingredients and let them simmer. Even beginner cooks can master this recipe with total confidence.
Ingredients You’ll Need
Most of these items are basic pantry staples that deliver big flavor.
- 2 lbs lean ground beef
- 1 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 3 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.5 oz) cut green beans, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Step-by-Step Directions
- Place a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
- Add the ground beef and diced onion, cooking until the beef is browned and the onions are translucent, approximately 8-10 minutes.
- Drain any excess grease from the pot and return to the heat.
- Stir in the minced garlic and cook for 60 seconds until aromatic.
- Incorporate the diced potatoes, pinto beans, corn, green beans, and both cans of tomatoes into the pot.
- Pour in the beef broth and Worcestershire sauce, then add cumin, chili powder, oregano, salt, and pepper.
- Increase heat to bring the soup to a rolling boil, then immediately reduce to a low simmer.
- Cover the pot and simmer for 25 to 30 minutes, or until the potato cubes are fork-tender.
- Taste and adjust salt or pepper before serving hot.
Best Ways to Enjoy It
Serve this soup in deep bowls while it is piping hot. It pairs beautifully with a side of warm, buttery cornbread. You can also top it with a sprinkle of shredded cheddar cheese. Light a few candles and enjoy a cozy family dinner tonight.
Storage & Reheating
This soup actually tastes even better the next day. Store any leftovers in an airtight container in the fridge for up to four days. You can also freeze this soup for a quick future meal. Reheat it gently on the stove over medium heat until warmed through. Avoid overboiling during reheating so the potatoes stay firm.
Recipe Tips
- Cut your potatoes into even half-inch cubes for uniform cooking.
- Don’t skip draining the beef to keep the broth light.
- Use low-sodium broth to better control the saltiness of your dish.
- Add a splash of water if the soup gets too thick.
- For a winter twist, add extra chili powder for more warmth.
- Sauté the garlic just until fragrant so it does not burn.
- Let the soup sit for five minutes before serving to thicken.
Ways to Switch It Up
- Swap the ground beef for ground turkey for a lighter version.
- Use sweet potatoes instead of Yukon Gold for a nutritious fall twist.
- Stir in a handful of kale at the end for extra greens.
- Add a pinch of cayenne pepper if you like a spicy kick.
Common Questions
Can I make this in a slow cooker?
Yes, you certainly can! Brown the beef and onions first, then cook on low for 6 hours. This is great for busy mornings when you want dinner ready later.
What are the best potatoes to use?
Yukon Gold potatoes are the best choice for this recipe. They hold their shape well and have a creamy, buttery texture. Red potatoes also work very well if you prefer them.
I hope this hearty soup brings a little extra warmth to your kitchen this season. It is a simple joy to share a home-cooked meal with the ones you love. Enjoy every savory spoonful!
— Lidia
The Best Cowboy Soup
Ingredients
- 2 lbs lean ground beef
- 1 cup yellow onion, diced
- 1 tablespoon garlic , minced
- 3 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.5 oz) cut green beans, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups low -sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Place a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
- Add the ground beef and diced onion, cooking until the beef is browned and the onions are translucent, approximately 8-10 minutes.
- Drain any excess grease from the pot and return to the heat.
- Stir in the minced garlic and cook for 60 seconds until aromatic.
- Incorporate the diced potatoes, pinto beans, corn, green beans, and both cans of tomatoes into the pot.
- Pour in the beef broth and Worcestershire sauce, then add cumin, chili powder, oregano, salt, and pepper.
- Increase heat to bring the soup to a rolling boil, then immediately reduce to a low simmer.
- Cover the pot and simmer for 25 to 30 minutes, or until the potato cubes are fork-tender.
- Taste and adjust salt or pepper before serving hot.
