Cowboy Soup Recipe

This cowboy soup recipe is perfect for the chilly weather! It’s loaded with ground beef, potatoes, beans, and corn in a smoky, slightly spicy broth that tastes like it simmered all day. But here’s the thing: it only takes 40 minutes!

This soup is hearty enough to serve as dinner, and it makes eight generous bowls, so you’ll have plenty for leftovers, too.

We love a hearty, warm bowl of soup in the cooler months. This Cowboy soup is a favorite along with Hamburger Vegetable Soup and 15 Bean Soup with Sausage.

I make this Cowboy Soup recipe all the time during fall and winter because it’s so satisfying and feeds a crowd.

The potatoes are my favorite part of this soup. They soak up all that seasoned broth and make the whole thing feel substantial. I use Yukon golds because they hold their shape but still get soft enough to almost melt in your mouth.

You can adjust the consistency based on your mood. I usually stick with 3 cups of broth for a thicker, chili-style soup, but if you want something you can sip from a spoon more easily, add that fourth cup.

Serve this with cornbread and butter, and you have a complete meal that everyone will finish. The jalapeño adds just a hint of heat. If you want more spice, leave some of the seeds in or add a dash of cayenne. If you want less heat, leave out the jalapeño.

Leftovers get even better the next day when all the flavors have had time to come together!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Sweet onion: Diced into small pieces so they soften quickly and add sweetness to the broth. Yellow onion works fine if that’s what you have.
• Fresh garlic: Two cloves give the soup a savory flavor that blends into the background. Minced garlic from a jar can work in a pinch, but fresh tastes better.
• Red and green bell peppers: Using both colors makes the soup look more colorful, but you can use all of one color if that’s what you have.
• Jalapeño pepper: De-seeded for mild heat that won’t overwhelm the other flavors. If you want it spicier, leave some seeds in or use a serrano pepper instead. You can also use a can of green chilis instead of the Jalapeno pepper.
• Avocado oil: Great for sautéing because it has a high smoke point. Olive oil or any neutral cooking oil works just as well.
• Lean ground beef: Browned before adding to the soup so it stays in nice pieces instead of turning into tiny crumbles.
• Sweet corn: Canned and drained makes this easy. Frozen corn works too, and you can add it straight from the freezer.
• Pinto beans: Drained and rinsed to get rid of that canned liquid. Black beans or kidney beans are great substitutes if you have them.
• Fire-roasted diced tomatoes: These add a smoky flavor that you won’t get from regular diced tomatoes.
• Yukon gold potatoes: Peeled and diced into bite-sized chunks. Russets work too, but I prefer Yukon Gold because they hold their shape better.
• Tomato sauce: Adds body to the broth and helps thicken everything up slightly.
• Beef broth: Use 3 cups for a thicker soup or 4 cups if you want it more brothy. Chicken broth also works in a pinch.
• Smoked paprika: This is what gives the soup that campfire flavor. Regular paprika won’t have the same effect, so try to use smoked if you can.
• Cumin: Adds warmth and perfectly with the smoked paprika for that Southwestern flavor.
• Dried parsley: Just a little bit for color and herbal flavor. Fresh parsley works too if you have it.

How To Make This Cowboy Soup Recipe

Start by browning your ground beef until no longer pink and drain any grease. Set aside in a bowl. Then heat the avocado oil in a large pot over medium-high heat. Once the oil is hot and shimmering, add the diced onion, bell peppers, jalapeño, and minced garlic. Sauté everything for about 5 minutes, stirring occasionally, until the vegetables soften and smell amazing.

Now add the browned ground beef, corn, pinto beans, fire-roasted tomatoes, diced potatoes, tomato sauce, and 3 cups of beef broth to the pot. Sprinkle in the salt, pepper, cumin, smoked paprika, and dried parsley, then stir everything together until well combined. If you want a brothier soup, add that fourth cup of broth now. I usually stick with 3 cups for a thicker consistency.

Crank the heat up to bring the pot to a light boil, then reduce it to medium. Pop a lid on the pot and let everything simmer for 30 minutes. The potatoes are done when you can easily pierce them with a fork and they’re tender all the way through.

Ladle the soup into bowls and serve it alongside warm cornbread.

Substitutions and Variations

• Change the protein: Ground turkey, ground chicken, or crumbled Italian sausage all work great instead of beef.
• Add more vegetables: Diced zucchini, sliced carrots, or chopped celery fit right in with the other veggies.
• Make it vegetarian: Skip the ground beef and add an extra can of beans. Use vegetable broth instead of beef broth.
• Add toppings: Shredded cheese, sour cream, sliced avocado, crushed tortilla chips, or fresh cilantro all make fantastic toppings for this Cowboy Soup.

Storing and Freezing

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole batch on the stovetop over medium heat, stirring occasionally.

Freeze: This soup can be frozen for up to 3 months. Let it cool completely first, then transfer to freezer-safe containers or bags. Leave a little room at the top since the liquid will expand. Thaw overnight in the refrigerator, then reheat on the stovetop until heated through.

Recipe Tips

• Dice your potatoes into similar-sized pieces so they all cook at the same rate. Aim for about 1-inch cubes.
• Taste the broth after it simmers and adjust the seasonings. Sometimes you need a pinch more salt or an extra dash of cumin depending on your broth.
• If you like a thicker soup, mash a few of the potato pieces against the side of the pot with your spoon. They’ll break down and naturally thicken the broth.
• Let the Cowboy Soup sit for 5-10 minutes after cooking before serving. This gives the flavors time to settle (and prevents anyone from burning their mouth).

Can I make this in a slow cooker?

Yes! Brown the ground beef and sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender.

Can I add other beans?

Definitely! Black beans, kidney beans, or navy beans all work well. You can even use a mix of different beans if you want more variety.

This old-fashioned Cowboy Soup is hearty, flavorful, and comes together in just 40 minutes! It’s the kind of recipe you’ll turn to all season long when you need something warm and comforting on the table fast.