Cowboy Soup
Hamburger Cowboy Soup is a hearty, comforting one-pot meal loaded with ground beef, vegetables, potatoes, and beans. It comes together in just 35 minutes, making it an easy and satisfying option for a busy weeknight dinner.
If you’re looking for another hearty one-pot meal, try a Walking Taco Bake. For more cozy fall and winter soup recipes, you can also try Crockpot Chicken Tortilla Soup, Creamy Poblano Corn Chowder, or Panera Autumn Squash Soup.
Why You’ll Love This Soup
- Quick & Easy: Ready in about 35 minutes.
- Simple Ingredients: Made with easy-to-find pantry and freezer staples.
- Hearty & Filling: Ground beef, potatoes, beans, and vegetables make this soup a complete meal.
- One-Pot Recipe: Everything cooks together in one large pot for easy cleanup.
Ingredients
Ground Beef: Use lean ground beef to minimize excess grease and avoid having to drain the meat after browning.
Chili Powder & Cumin: These spices give the soup a warm Southwestern flavor.
Garlic & Onion Powder: Add extra depth and savory flavor to the broth.
Seasoned Pinto Beans: Also known as ranch beans or seasoned chili beans, these add flavor and heartiness to the soup.
Frozen Mixed Vegetables & Corn: Frozen vegetables are convenient and work perfectly in this recipe. Canned vegetables can also be used.
Ro-Tel: Diced tomatoes with green chilies add flavor and a little heat. Choose a mild or spicy variety depending on your preference.
Russet Potatoes: Peel and cut the potatoes into approximately 1-inch cubes so they cook evenly.
Beef Broth: Add enough broth to mostly cover the potatoes and vegetables. About 3–4 cups should be enough.
Salt & Pepper: Season the soup to taste before serving.
How to Make Cowboy Soup
1. Brown the Beef: Add the ground beef and spices to a large Dutch oven. Cook over medium-high heat, breaking up the meat as it browns.
2. Add the Remaining Ingredients: Add the vegetables, beans, tomatoes, potatoes, and beef broth. Increase the heat and bring the soup to a boil.
3. Simmer: Reduce the heat to low, cover, and simmer for about 20 minutes, or until the potatoes are tender.
4. Season: Taste the soup and add salt and pepper as needed.
Substitutions
Beans: Ranch beans can be difficult to find in some areas. Seasoned chili beans are a great alternative. If neither is available, use canned pinto beans or black beans.
Ro-Tel: Ro-Tel is diced tomatoes with green chilies and comes in different spice levels. For a milder soup, substitute it with a can of plain diced tomatoes.
Meat: Ground beef can easily be replaced with ground chicken, turkey, or pork. You can also use sliced smoked sausage. If using sausage, brown it in about 1 tablespoon of olive oil before adding the remaining ingredients.
What to Serve with Cowboy Soup
As a Main Dish
- Cornbread
- Baked potato
- Buttermilk biscuits
As a Side
- Air fryer marinated chicken
- Chicken thighs
- Quesadilla
- BLT
How to Store
Allow leftover soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
To freeze the soup, let it cool completely and place it in a freezer-safe airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips & Tricks
The recipe calls for about 3–4 cups of beef broth, but you may need slightly more or less depending on the size of your pot. Add enough broth to cover most of the vegetables and potatoes. It’s perfectly fine if some of the potatoes are slightly above the liquid—they will still cook as the soup simmers.
