Cowboy Soup
Cowboy soup turns ground beef, beans, potatoes, and tomatoes into a rich one pot dinner that tastes bold, hearty, and cozy.
This easy soup uses pantry staples, simple spices, and one pot. It has tender potatoes, sweet corn, creamy beans, juicy tomatoes, and savory beef in every spoonful.
Why You’ll Love This Recipe
- Big comfort for a small budget: Ground beef, canned beans, corn, and potatoes stretch into a filling meal for 4 people.
- Rich, hearty texture: The potatoes soften into the broth while the beans make each bowl feel thick and satisfying.
- Simple weeknight cooking: You brown the beef, add the rest, then let the pot simmer.
- Bold flavor with easy seasonings: Taco seasoning, chili powder, and cumin give the soup a warm Tex Mex style taste.
Fabian’s Budget Tip: Use half the ground beef and add an extra can of pinto beans if you want to lower the cost. The soup still tastes hearty because the beans soak up the beefy tomato broth.
Ingredients (Serves 4)
- 1 pound ground beef (450 g)
- 1 medium onion, diced (150 g)
- 3 cloves garlic, minced (9 g)
- 1 can diced tomatoes, undrained, 14.5 ounces (411 g)
- 1 can Rotel tomatoes, undrained, 10 ounces (283 g)
- 3 medium potatoes, diced into small cubes, about 1 1/4 pounds (570 g)
- 1 1/2 cups corn, drained if canned (250 g)
- 1 can pinto beans, drained and rinsed, 15 ounces (425 g)
- 1 can kidney beans, drained and rinsed, 15 ounces (425 g)
- 4 cups beef broth (960 ml)
- 2 tablespoons taco seasoning (18 g)
- 1 teaspoon chili powder (3 g)
- 1 teaspoon ground cumin (2 g)
- 1/2 teaspoon salt, plus more to taste (3 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Brown the Beef, Onion, and Garlic
Place a large soup pot over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking the beef into small crumbles as it sizzles.
When the beef turns brown and the onion looks soft and glossy, stir in the garlic. Cook for 30 seconds, just until your kitchen smells savory and warm. Drain excess fat so the soup tastes rich, not greasy.
2. Add the Tomatoes and Potatoes
Pour in the diced tomatoes and Rotel tomatoes with their juices. Add the diced potatoes. Stir well, scraping the bottom of the pot so all the browned bits mix into the broth later.
3. Stir in the Corn, Beans, Broth, and Seasonings
Add the corn, pinto beans, kidney beans, beef broth, taco seasoning, chili powder, cumin, salt, and black pepper. Stir until the spices dissolve into the tomato broth and the soup looks evenly mixed.
4. Simmer Until the Potatoes Are Tender
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot slightly and simmer for 25 to 30 minutes. Stir once or twice so nothing sticks.
The soup is ready when the potatoes feel tender when pierced with a fork, the broth looks deep red, and the smell is beefy, smoky, and lightly spicy.
5. Taste and Serve
Taste the broth before serving. Add a little more salt or black pepper if needed. Ladle the cowboy soup into bowls while it is hot and thick.
Expert Troubleshooting & FAQs
Can I make cowboy soup less spicy?
Yes. Use mild Rotel tomatoes or replace them with another can of plain diced tomatoes. You can also reduce the chili powder to 1/2 teaspoon.
Why are my potatoes still firm?
The potato pieces may be too large. Keep them small, about 1/2 inch cubes. If they are still firm after 30 minutes, simmer the soup for 5 to 10 more minutes and check again.
Can I use a different kind of bean?
Yes. Black beans, great northern beans, or extra pinto beans all work well. Drain and rinse canned beans so the broth stays clean and balanced.
Can I make this soup ahead of time?
Yes. Cowboy soup tastes even better the next day because the spices settle into the broth. Store it in the refrigerator for up to 4 days, then reheat it gently on the stove.
How do I thicken cowboy soup?
Simmer it uncovered for 5 to 10 minutes so some liquid cooks off. You can also mash a few potato pieces against the side of the pot and stir them back into the soup.
Estimated Nutritional Facts
These values are rough estimates per serving.
- Calories: 460
- Protein: 30 g
- Carbs: 52 g
- Fats: 15 g
Cowboy Soup
Ingredients
- 1 pound ground beef (450 g)
- 1 medium onion, diced (150 g)
- 3 cloves garlic, minced (9 g)
- 1 can diced tomatoes, undrained, 14.5 ounces (411 g)
- 1 can Rotel tomatoes, undrained, 10 ounces (283 g)
- 3 medium potatoes, diced into small cubes, about 1 1/4 pounds (570 g)
- 1 1/2 cups corn, drained if canned (250 g)
- 1 can pinto beans, drained and rinsed, 15 ounces (425 g)
- 1 can kidney beans, drained and rinsed, 15 ounces (425 g)
- 4 cups beef broth (960 ml)
- 2 tablespoons taco seasoning (18 g)
- 1 teaspoon chili powder (3 g)
- 1 teaspoon ground cumin (2 g)
- 1/2 teaspoon salt, plus more to taste (3 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Brown the Beef, Onion, and Garlic. Place a large soup pot over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking the beef into small crumbles as it sizzles. When the beef turns brown and the onion looks soft and glossy, stir in the garlic. Cook for 30 seconds, just until your kitchen smells savory and warm. Drain excess fat so the soup tastes rich, not greasy.
- 2. Add the Tomatoes and Potatoes. Pour in the diced tomatoes and Rotel tomatoes with their juices. Add the diced potatoes. Stir well, scraping the bottom of the pot so all the browned bits mix into the broth later.
- 3. Stir in the Corn, Beans, Broth, and Seasonings. Add the corn, pinto beans, kidney beans, beef broth, taco seasoning, chili powder, cumin, salt, and black pepper. Stir until the spices dissolve into the tomato broth and the soup looks evenly mixed.
- 4. Simmer Until the Potatoes Are Tender. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot slightly and simmer for 25 to 30 minutes. Stir once or twice so nothing sticks. The soup is ready when the potatoes feel tender when pierced with a fork, the broth looks deep red, and the smell is beefy, smoky, and lightly spicy.
- 5. Taste and Serve. Taste the broth before serving. Add a little more salt or black pepper if needed. Ladle the cowboy soup into bowls while it is hot and thick.
