Cowboy Soup with Ground Beef (Print-Friendly Version)
Hearty blend of ground beef, potatoes, and mixed vegetables simmered in a seasoned broth.
# Ingredients List:
→ Base Vegetables
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, diced
03 -
3 stalks celery, diced
04 -
4 cloves garlic, minced
→ Protein
05 -
2 kilograms ground beef
→ Vegetables and Legumes
06 -
680 grams yukon gold potatoes, cut into 2.5 cm pieces (about 4 potatoes)
07 -
4 carrots, peeled and sliced into rounds
08 -
410 grams canned green beans, drained
09 -
410 grams canned diced tomatoes with juices
10 -
425 grams canned black eyed peas, drained and rinsed
11 -
425 grams canned corn, drained
→ Liquids and Seasonings
12 -
3 tablespoons tomato paste
13 -
1.2 to 1.5 litres beef broth
14 -
2 teaspoons Italian seasoning
15 -
1 teaspoon smoked paprika
16 -
2 teaspoons chili powder
17 -
Salt, freshly ground black pepper, and red pepper flakes to taste
# How to Make It:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the diced onion and celery. Sauté for 2–3 minutes until soft and translucent. Stir in minced garlic and cook for an additional 1–2 minutes until fragrant.
02 -
Add ground beef to the pot. Break up the meat and cook until fully browned, with no pink remaining.
03 -
Introduce potatoes, carrots, green beans, diced tomatoes with juices, black eyed peas, corn, tomato paste, Italian seasoning, smoked paprika, chili powder, and 1.2 litres beef broth. Stir well to combine. Add up to 300 millilitres additional broth to reach desired consistency. Season with salt, pepper, and red pepper flakes to taste.
04 -
Increase heat to bring the mixture to a boil. Once boiling, reduce heat to medium-low. Cover and simmer for 14–16 minutes, or until potatoes are fork-tender. Taste and adjust seasoning as desired.
05 -
Ladle hot soup into bowls and add preferred toppings such as shredded cheddar, green onions, or sour cream. Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave until heated through.
# Extra Tips:
01 -
For convenience, use frozen mirepoix (onion, celery, and carrots) to expedite preparation.
02 -
Substitute any preferred canned beans if black eyed peas are unavailable.
03 -
To prepare in a slow cooker, brown the beef then combine all ingredients in the crock pot. Cook on high for 5–6 hours or low for 6–8 hours.
04 -
For Instant Pot preparation, use sauté function for aromatics and beef, then pressure cook all ingredients for 15 minutes followed by quick release.
05 -
To freeze, cool completely and transfer to freezer-safe containers or bags. Store flat in freezer for up to 3 months.