Cowboy Soup

Want a soup that’s bold and fills you up? This cowboy soup is warm, chunky, and so tasty!

You get ground beef, beans, veggies, and spices all in one big pot. Every bite is cozy, beefy, and full of flavor.

Perfect for cold nights, big families, or when you’re really hungry. Easy to make. Super satisfying.

Grab a big pot and your ingredients—let’s cook up a cowboy-style soup today!

Why You’ll Love This Recipe

• One-Pot Wonder: Everything comes together in a single pot—easy cleanup, maximum flavor.
• Hearty & Filling: Loaded with meat, beans, potatoes, and corn, this soup will satisfy hungry appetites.
• Pantry-Friendly: Uses common ingredients you probably already have on hand.
• Family-Approved: A kid-friendly mix of flavors and textures that even picky eaters love.
• Perfect for Leftovers: Tastes even better the next day, making it ideal for meal prep.

What You Need to Know Before You Start

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: About 55 minutes

Servings: Makes 6 large bowls or 8 smaller servings.

Difficulty: Beginner-friendly. Just a few steps and one big pot needed.

Required Kitchen Tools

• Large Dutch oven or soup pot
• Wooden spoon or spatula
• Cutting board and knife
• Peeler (for the potato)
• Measuring spoons

Ingredients

Here’s what you’ll need to bring Cowboy Soup to life (exact measurements in the recipe card at the end):

• 1 pound ground beef
• 1 onion, chopped
• 1 large green bell pepper, chopped
• 4 cups beef broth
• 1 (14.5-ounce) can Mexican-flavored diced tomatoes (undrained)
• 1 (15.5-ounce) can pinto beans (undrained)
• 1 (15.25-ounce) can corn (drained)
• 1 large baking potato, peeled and cubed
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

Variations for Cowboy Soup

• Swap the Protein: Try ground turkey or ground sausage instead of beef.
• Spice it Up: Add jalapeños or a dash of cayenne for more heat.
• Add Greens: Stir in a handful of chopped kale or spinach during the last few minutes of cooking.
• Make It Creamy: Add 1/2 cup of heavy cream or a scoop of sour cream before serving.
• Low-Sodium Option: Use low-sodium broth and rinse the beans before adding.

How to Make Cowboy Soup (Step-by-Step Instructions)

1. Brown the Ground Beef

Place a large Dutch oven or soup pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. This takes about 6–8 minutes. Drain excess grease if needed.

2. Sauté the Veggies

Add the chopped onion and green bell pepper to the pot. Cook for 4–5 minutes, or until the onion turns soft and translucent. Stir occasionally to keep things moving.

3. Add Seasonings

Stir in the chili powder, paprika, cumin, Worcestershire sauce, salt, and black pepper. Let the spices toast in the hot pot for about 1 minute to bring out their flavor.

4. Add the Broth and Veggies

Pour in the beef broth. Then add the diced tomatoes (with their juice), pinto beans (undrained), corn (drained), and cubed potato. Stir everything together gently.

5. Simmer

Bring the soup to a boil. Once it starts bubbling, reduce the heat to low. Cover the pot with a lid and let it simmer for 30 minutes. Stir occasionally to keep the bottom from sticking.

6. Check for Doneness

After 30 minutes, check the potato cubes. They should be fork-tender. Taste the soup and adjust seasoning if needed—more salt, pepper, or a splash of hot sauce for extra warmth.

How to Serve Cowboy Soup

This soup is ready to enjoy as-is, but here are a few serving ideas:

• With Crusty Bread: A slice of buttered bread or cornbread goes perfectly.
• Topped with Cheese: Sprinkle with shredded cheddar or pepper jack cheese.
• With Sour Cream or Avocado: A dollop of sour cream or a few slices of avocado adds richness.
• Garnish Options: Fresh chopped cilantro, green onions, or even crumbled tortilla chips for crunch.

Storing Cowboy Soup

• Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days. The flavors deepen over time, so it’s even better the next day.
• Freezer-Friendly: Let the soup cool completely. Then, transfer to freezer-safe containers or zip-top bags. Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• To Reheat: Warm gently on the stovetop over medium heat or in the microwave in short intervals, stirring in between.

Tips and Tricks for Success

• Chop Evenly: Cut potatoes and veggies into similar-sized pieces so they cook evenly.
• Don’t Overcook Potatoes: Keep an eye on the potatoes during simmering. Overcooking can make them mushy.
• Layer the Flavor: Let the spices cook briefly before adding liquids—this helps deepen the flavor of the soup.
• Adjust to Taste: Always taste at the end. Sometimes a splash of vinegar or squeeze of lime can brighten everything up.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	325 kcal
Protein	20 g
Fat	13 g
Carbohydrates	32 g
Fiber	6 g
Sugars	4 g
Sodium	680 mg

Note: Nutrition is an estimate based on standard ingredients and serving sizes.

Cowboy Soup FAQs

Can I make this in a slow cooker?
Yes. Brown the beef first, then add all ingredients to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

What can I use instead of pinto beans?
Kidney beans or black beans are great alternatives.

Can I make it vegetarian?
You can! Use plant-based ground meat or skip the beef and add an extra can of beans and some mushrooms for texture.

What goes well with Cowboy Soup?
Try cornbread, biscuits, or a green salad for a complete meal.

Conclusion

Cowboy Soup is one of those timeless comfort meals—hearty, simple, and flexible. Whether you’re feeding a family or meal-prepping for the week, it’s a cozy one-pot option that doesn’t disappoint. I’ve made this version many times in my own kitchen, and it’s always a hit, especially when served with a warm slice of cornbread on the side.