Cowboy Soup

5 from 1 vote

Cowboy soup is a hearty, Tex-Mex style recipe made with simple ingredients and minimal effort. It only takes about 15 minutes to cook up a big pot that will serve a crowd!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: cowboy soup

Servings: servings

Calories: 457kcal

Author: Kasey Schwartz

Ingredients

1 tablespoon olive oil
2 pounds ground beef
1 cup chopped onion
3 tablespoons minced garlic
1 can (14.5 ounces) Rotel tomatoes with chilies
1 can (28 ounces) fire roasted tomatoes, diced, drained
2 cans (15 ounces) seasoned pinto beans
1 can (15 ounces) corn, drained
1 cup frozen green beans
4 red bliss potatoes, peeled, diced
6 cups beef broth
1 tablespoon chili powder (optional)
½ teaspoon salt
½ teaspoon ground black pepper
½ cup freshly chopped parsley

Instructions

Add the oil to a large pot and heat over medium heat.
1 tablespoon olive oil
Add the ground beef and chopped onion to the hot oil and cook for about 10 minutes or until the beef is no longer pink. Chop the beef into small crumbles as it cooks using a wooden spoon.
2 pounds ground beef, 1 cup chopped onion
Drain the grease out of the pot and discard. Return the pot with the meat and onions to the stovetop.
Add the garlic to the pot and stir. Cook for one minute.
3 tablespoons minced garlic
Add the Rotel tomatoes with chilies, fire roasted tomatoes, seasoned beans, drained corn, green beans and potatoes to the pot and stir.
1 can (14.5 ounces) Rotel tomatoes with chilies, 1 can (28 ounces) fire roasted tomatoes, diced, drained, 2 cans (15 ounces) seasoned pinto beans, 1 can (15 ounces) corn, drained, 1 cup frozen green beans, 4 red bliss potatoes, peeled, diced
Add the beef broth and stir again. Bring the soup to a boil.
6 cups beef broth
Add the chili powder, salt, and black pepper. Stir then lower the heat so the mix is simmering.
1 tablespoon chili powder (optional), ½ teaspoon salt, ½ teaspoon ground black pepper
Cover the pot and let the soup simmer for 30 minutes. The potatoes will be fork-tender.
Divide the soup between bowls and garnish with fresh parsley. Enjoy hot.
½ cup freshly chopped parsley

Notes

Many cowboy Soup recipes use rice instead of potatoes. If you would like to skip the potatoes, add ⅔ cup of white rice to the pot when you add the beef broth. Cook the soup exactly the same. The rice will be tender and hearty.

Nutrition