Cowboy Soup Recipe

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This homemade cowboy soup recipe only takes 40 minutes and is loaded with ground beef, potatoes, beans, and corn in a smoky, slightly spicy broth.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Servings:

Calories: 181kcal

1 sweet onion, diced (about 1 cup)
2 cloves of garlic, minced
½ red bell pepper, roughly chopped (about ¾ cup)
½ green bell pepper, roughly chopped (about ¾ cup)
1 small jalapeno pepper, de-seeded and diced (or 4-ounce can diced green Chilis)
1 Tablespoon avocado oil
1 pound lean ground beef
1 15-ounce can sweet corn, drained
1 15.5-ounce can pinto beans, drained and rinsed
1 14.5-ounce can fire-roasted diced tomatoes
3 cups peeled and diced Yukon gold potatoes
1 8-ounce can of tomato sauce
3-4 cups beef broth
½ teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dried parsley

Add the ground beef in a large pot over medium-high heat, breaking it up and cooking until no longer pink. Drain any excess fat. Set aside in a bowl.
Then add oil to the large pot over medium-high heat. Once the oil is hot, add the bell peppers, onion, jalapeno pepper, and garlic to the pot and sauté until all the vegetables are slightly softened.
Add the ground beef, corn, pinto beans, tomatoes, potatoes, tomato sauce, 3 cups of broth, salt, pepper, paprika, cumin, and parsley to the pot. Stir to combine. Add the fourth cup of broth if you want more of a “soup”. I prefer 3 cups for a more “chili” consistency.
Bring the pot to a light boil over medium-high heat. Reduce the heat to medium, place a lid on the pot, and simmer for 30 minutes, or until the potatoes are fork-tender.
Serve and enjoy!

If using a 4-ounce can of diced green chilis instead of the jalapeno pepper, add it in the third step.

Store any leftovers in an airtight container in the refrigerator for up to three days.