Description
Cowboy Soup is a hearty and flavorful dish featuring ground beef, beans, corn, and tomatoes simmered with bold spices for a satisfying meal. Perfect for a cozy dinner, this recipe balances protein and vegetables with a spicy southwestern twist.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Beans and Vegetables
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (4 oz) diced green chilies
Liquids and Seasonings
- 4 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Optional Garnishes
- 1/4 cup fresh cilantro, chopped
- Sour cream
- Shredded cheese
Instructions
- Heat the olive oil. In a large pot or Dutch oven, warm the olive oil over medium heat until shimmering.
- Brown the ground beef. Add the ground beef to the pot and cook it while breaking it apart with a spoon until it is browned throughout, about 5 to 7 minutes. Drain any excess fat if needed to reduce greasiness.
- Sauté onion and garlic. Stir in the chopped onion and minced garlic, cooking for 2 to 3 minutes until the onion is softened and translucent, enhancing the soup’s base flavor.
- Add beans, corn, tomatoes, chilies, and broth. Mix in the kidney beans, black beans, corn kernels, diced tomatoes with their juices, diced green chilies, and beef broth, creating the hearty soup base.
- Season the soup. Sprinkle in chili powder, cumin, paprika, salt, and pepper. Stir thoroughly to distribute the spices evenly throughout the soup.
- Simmer the soup. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes to allow the flavors to meld together and the soup to thicken slightly.
- Adjust seasoning. Taste the soup and add additional salt, pepper, or spices if necessary to suit your preferences.
- Serve with garnishes. Ladle the hot soup into bowls and garnish with chopped fresh cilantro, sour cream, and shredded cheese if desired for an extra layer of flavor and creaminess.
Notes
- Drain excess fat after browning the beef to keep the soup from being too greasy.
- You can substitute ground turkey for a leaner option.
- Adjust the level of chili powder and green chilies to control spiciness.
- For a vegetarian version, omit the beef and use vegetable broth.
- This soup stores well and tastes even better the next day.
