Cowboy Soup
A Tex-Mex inspired hamburger soup for a crowd! Cowboy soup is filling, delicious, and simple to make.
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground beef preferably 90/10
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 28-ounce can fire roasted diced tomatoes drained
- 1 14.5-ounce can Rotel diced tomatoes and green chilies do not drain
- 2 15-ounce can ranch beans or seasoned pinto beans. do not drain
- 2 15-ounce cans whole kernel corn drained, or 3 cups fresh or frozen sweet corn kernels
- 10 ounce package frozen mixed vegetables
- 4 medium Yukon gold potatoes peeled and diced
- 4 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- chopped fresh parsley chopped, for garnish
Instructions
- In a large dutch oven (7-9qt) over medium high heat, heat olive oil, add the ground beef and onion, and cook until the beef is no longer pink and the onion is tender. Drain if needed.
- Add garlic, and cook for 30 seconds.
- Next, add diced tomatoes, rotel, ranch beans, corn, mixed vegetables, and potatoes to the pot, then cover with the beef broth.
- Stir in the chili powder, cumin, sugar, salt, and pepper. Bring to a boil then reduce to a simmer.
- Simmer, covered, for 20-30 minutes or until the potatoes are tender.
- Garnish with chopped fresh parsley, and serve with crusty bread.
Notes
- Make it Spicy: As written, this recipe is flavorful, but not super spicy. You can add extra chili powder, diced jalapeno, or serve the soup with hot sauce.
- Adjust the texture of the soup by adding more or less beef broth.
- For a Smaller Crowd: Split the recipe in half. You'll end up with a half can of tomatoes and a half can of Rotel left over. Put both in a freezer container and save it for next time.
- Be Sure to Use a Large Pot: I cooked this soup in a 9-quart stainless steel dutch oven, but you could get away with using a 7-quart dutch oven or stock pot if that's what you have. A six-quart dutch oven won't be big enough to hold all of this soup!
- To make cowboy soup in a crockpot: Cook the ground beef with onion and garlic, then add to a large crock pot with the rest of the ingredients. Cook on low for 2-4 hours.
- To Store: Keep leftovers in an airtight container in the fridge, and enjoy within 3 days.
Nutrition
Calories: 329kcal | Carbohydrates: 18g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 561mg | Potassium: 675mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1563IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/cowboy-soup/