Hearty Cowboy Soup: Your New Home-Cooked Comfort Classic

This Cowboy Soup combines seasoned ground beef, tender potatoes, and vegetables in a creamy broth for the ultimate comfort food.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 lb Ground Beef Substitute with ground turkey or shredded chicken for a lighter option.
4 cups Beef Broth Swap with vegetable broth for a vegetarian version.
1 can Diced Tomatoes Fresh, chopped tomatoes can be used if you prefer.
2 cups Diced Potatoes Sweet potatoes can be a healthier alternative.

For the Vegetables

1 medium Onion (diced) Use shallots for a milder flavor.
2 cloves Garlic (minced) Fresh garlic is best for the richest taste.
1 cup Whole Kernel Corn Frozen corn makes a great substitute.
1 can Black Beans Consider other beans like kidney or pinto for variety.
1 can Diced Tomatoes with Green Chilies Canned green chiles can be added without tomatoes for a similar effect.

For the Seasoning

1 tsp Smoked Paprika Regular paprika can be used but flavor will differ.
1 tbsp Chili Powder Try an alternative spice blend for a different profile.
1 tsp Ground Cumin Feel free to omit if necessary.
to taste Salt Adjust to your personal taste.
to taste Black Pepper Adjust to your personal taste.

For Creaminess

1 cup Heavy Cream or Half-and-Half Dairy-free alternatives work well for lighter soup.
1 cup Shredded Cheddar Cheese Substitute with Monterey Jack or Gouda for a twist.

Equipment

Large Pot

Method

Step-by-Step Instructions for Cozy Creamy Cowboy Soup

In a large pot, heat over medium-high and add the ground beef. Cook for about 6-8 minutes, breaking it into smaller pieces as it browns. Drain excess grease.
Reduce the heat to medium and add the diced onions. Sauté for 5-7 minutes until translucent.
Stir in the minced garlic and cook for 1 minute. Add chili powder, cumin, and smoked paprika. Toast for 1 minute.
Pour in beef broth, add diced tomatoes, potatoes, and black beans. Stir thoroughly and bring to a gentle boil.
Once boiling, reduce heat and let simmer for 20-25 minutes, stirring occasionally until potatoes are tender.
Stir in whole kernel corn and heavy cream. Heat gently for 3-5 minutes without boiling.
Taste and season with salt and black pepper. Simmer for an extra 5 minutes. Serve hot, garnished with shredded cheddar cheese.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Brown the ground beef well for deeper flavor; avoid boiling after adding cream to prevent curdling. Adjust spices gradually to suit your taste.

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