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A large pot of hearty cowboy soup with ground beef, potatoes, corn, and beans

The Best Cowboy Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 325 kcal

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.