Description
This hearty cowboy soup comes together in 30 minutes or less! Feed the hungriest crowd with ground beef and hearty vegetables simmered in a flavorful broth.
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 (about 4 medium)
- 4 carrots, peeled and sliced into rounds
- 1 (14.5-ounce) can green beans, drained
- 3 Tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 (15-ounce) can black eyed peas, drained and rinsed
- 1 (15-ounce) can corn, drained
- 4–6 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, and red pepper flakes to taste
- Optional toppings: parmesan cheese, shredded cheddar, green onions, crushed tortilla chips, fritos, sour cream
Instructions
1. Heat olive oil in a large dutch oven over medium-high heat. Add onion and celery and cook for 2-3 minutes until soft and translucent. Add garlic and cook for another 1-2 minutes until fragrant.
2. Add the ground beef and brown until no pink remains.
3. Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes, black eyed peas, corn, spices, and 4 cups of beef broth. Add up to 2 more cups of broth to reach desired consistency.
4. Turn the heat to high and bring to a boil. Then reduce heat to medium-low, cover, and simmer for 14-16 minutes until potatoes are fork-tender.
5. Taste and adjust with more salt, pepper, or red pepper flakes as needed.
6. Serve hot with your favorite toppings. Store leftovers in the fridge for up to 4 days.
Notes
Soup Toppings: Try parmesan cheese, shredded cheddar, green onions, crushed tortilla chips, fritos, or sour cream.
Shortcut: Use frozen mirepoix to save chopping time.
Beans: Substitute any beans you have on hand like black beans, chili beans, or even baked beans.
Crock Pot: Brown meat, then add all ingredients to slow cooker. Cook on high for 5-6 hours or low for 6-8 hours.
Instant Pot: Sauté onion and celery, then brown meat. Add remaining ingredients and pressure cook for 15 minutes with quick release.
Freezer Tip: Cool completely and freeze in labeled freezer-safe containers or bags for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (560g)
- Calories: 449
- Sugar: 10g
- Sodium: 437mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 39g
- Cholesterol: 98mg