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Cowboy soup with ground beef, potatoes, vegetables, beans, corn, and tomatoes

Cowboy Soup with Ground Beef, Potatoes and Vegetables

Cowboy soup with ground beef, potatoes, and vegetables is a hearty, comforting meal with tender vegetables and a rich, savory broth. It is an easy choice for a satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 lbs ground beef (907 g)
  • 1 lb Yukon gold potatoes, cut into 1-inch pieces (454 g)
  • 4 carrots, peeled and sliced
  • 1 can green beans, drained
  • 3 tablespoons tomato paste
  • 1 can diced tomatoes with juices
  • 1 can black-eyed peas, drained
  • 1 can corn, drained
  • 4 cups beef broth
  • Italian seasoning, to taste
  • Smoked paprika, to taste
  • Chili powder, to taste
  • Salt, to taste
  • Black pepper, to taste

Method
 

Preparation
  1. Warm the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery, then cook until softened.
  2. Add the minced garlic and cook for 1 minute.
  3. Add the ground beef and cook until fully browned with no pink remaining.
Cooking
  1. Add the potatoes, carrots, green beans, tomato paste, diced tomatoes with their juices, black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, salt, pepper, and beef broth.
  2. Bring the soup to a boil over high heat, then lower the heat to medium-low.
  3. Simmer for 14–16 minutes, until the potatoes are fork-tender.
  4. Taste the soup and adjust the Italian seasoning, smoked paprika, chili powder, salt, and pepper as needed. Serve hot.

Notes

Cool leftovers completely before placing them in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.