Go Back

Easy Cowboy Soup

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine American
Servings 6 bowls

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Ingredients
  

  • 1 pound ground beef
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 medium potatoes diced
  • 1 can diced tomatoes 14.5 oz
  • 1 can corn drained
  • 1 can pinto beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 1 packet ranch seasoning mix
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 4 cups beef broth
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions
 

  • Brown the beef: Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease.
  • Sauté the aromatics: Stir in the diced onion and minced garlic. Cook until the onions are soft and fragrant.
  • Add vegetables and seasonings: Add the potatoes, diced tomatoes, corn, pinto beans, black beans, ranch seasoning, smoked paprika, and chili powder. Stir well.
  • Pour in the broth: Add the beef broth and bring the pot to a boil.
  • Simmer: Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the potatoes are tender.
  • Add the cream: Lower the heat, then gently stir in the heavy cream. Simmer for an additional 5 minutes.
  • Taste and adjust: Add salt and pepper as needed before serving.

Notes

Tips for Making the Best Cowboy Soup

Allow the beef to brown well for deeper flavor. If you like a thicker consistency, lightly mash a few potatoes once they soften. Use fire-roasted tomatoes for a smokier taste. For extra spice, toss in diced jalapenos or a pinch of cayenne. If meal prepping, slightly undercook the potatoes so they keep their texture during reheating.

Variations and Substitutions

Use ground turkey for a lighter version or add bell peppers, zucchini, or green chiles for extra veggies and flavor. Swap heavy cream for half-and-half or evaporated milk. For dairy-free, skip the cream and puree a small scoop of potatoes into the broth. Add cooked bacon or a touch of liquid smoke for a deeper, rustic flavor.