Description
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
Scale
- 2 Tablespoons olive oil
- 1 medium yellow onion diced
- 3 stalks celery diced
- 4 cloves garlic mined
- 2 lbs ground beef
- 1 lb yukon gold potatoes cut into 1-inch pieces (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 I used 6 cups
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, and red pepper flakes to taste
Instructions
- Heat the olive oil in a large dutch oven over medium-high heat. Once it’s 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.
- Add the ground beef and brown until no pink remains. Stir in the rest of the ingredients, spices, and 4 cups of beef broth until combined. Add up to 2 cups more broth to reach desired consistency.
- Turn the heat up to high and bring it to a boil. Once it’s boiling, turn the heat down to medium-low, cover, and simmer for 14-16 minutes, until the potatoes are fork-tender. Taste and add more salt, pepper, or red pepper flakes as needed.
- Serve hot with desired toppings. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or covered in the microwave until heated through.
Notes
- Soup Toppings: parmesan cheese, shredded cheddar cheese, green onions, crushed tortilla chips, fritos, or sour cream.
- Shortcut: purchase frozen mirepoix (mixture of onion, celery, and carrots) to save chopping time.
- Beans: use any beans you have on hand like black beans or chili beans. You could even add a can of baked beans!
- Crock Pot: Brown the meat on the stove and add it to the slow cooker with the remaining ingredients. Cook on high for 5-6 hours or low for 6-8 hours and enjoy!
- Instant Pot: Saute the onion and celery on the saute setting then brown the meat. Add the remaining ingredients and pressure cook (manual) for 15 minutes with a quick release.
- Freezer: Allow the soup to cool complete then transfer it to a freezer safe container or freezer bags. Label and date the bag then store flat in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1serving (560g)
- Calories: 449kcal
- Sugar: 10g
- Sodium: 437mg
- Fat: 17g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 39g
- Cholesterol: 98mg