Cowboy Soup
A hearty and comforting dish that blends meat, vegetables, and beans, perfect for chilly days.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 stalks celery (diced)
- 4 cloves garlic (minced)
- 2 lbs ground beef
- 1 lb Yukon gold potatoes (cut into 1-inch pieces)
- 4 carrots (peeled and sliced)
- 1 can green beans (drained)
- 3 tablespoons tomato paste
- 1 can diced tomatoes (with juices)
- 1 can black-eyed peas (drained)
- 1 can corn (drained)
- 4-6 cups beef broth
Seasoning
- Italian seasoning
- Smoked paprika
- Chili powder
- Salt
- Pepper
Instructions
Cooking
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the diced onion and celery; sauté until soft. Stir in the minced garlic for another minute.
- Add the ground beef and cook until browned with no pink remaining.
- Mix in all remaining ingredients along with 4 cups of beef broth.
- Bring to a boil over high heat, then reduce to medium-low and simmer for about 14-16 minutes until the potatoes are fork-tender.
- Adjust seasoning as needed before serving hot.
Notes
Serve hot with toppings like shredded cheese, sour cream, and green onions. Store cooled soup in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.