Description
A hearty, flavorful soup packed with vegetables, ground beef, and beans, perfect for a filling meal on a chilly day. This Cowboy Soup is easy to make, comforting, and customizable to your taste!
Ingredients
- Ground beef (or ground turkey/chicken for a leaner option)
- Onion, chopped
- Garlic, minced
- Bell peppers, chopped
- Tomatoes (canned diced or fresh)
- Tomato paste
- Beef broth (or chicken broth)
- Kidney beans, drained and rinsed
- Corn kernels (fresh, frozen, or canned)
- Carrots, chopped
- Celery, chopped
- Seasonings: chili powder, cumin, paprika, salt, pepper
- Optional: shredded cheese, sour cream, or green onions for topping
Instructions
- Cook the Ground Beef: In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it apart with a spoon as it cooks. Drain excess fat.
- Sauté Vegetables: Add the onion, garlic, bell peppers, carrots, and celery to the pot. Cook for 4-5 minutes until softened.
- Add Liquids and Beans: Stir in the diced tomatoes, tomato paste, and beef broth. Bring the soup to a boil.
- Add Beans and Corn: Once boiling, reduce the heat and add the kidney beans and corn. Season with chili powder, cumin, paprika, salt, and pepper.
- Simmer: Let the soup simmer on low heat for 30-40 minutes to allow the flavors to meld together.
- Taste and Adjust: Taste the soup and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and top with optional shredded cheese, sour cream, or green onions.
Notes
- For extra flavor, you can add a splash of hot sauce or a diced jalapeño pepper.
- You can substitute ground turkey or chicken for a leaner version.
- This soup can be stored in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 bowl (1/6th of the recipe)
- Calories: 300-350 kcal (varies depending on meat choice and toppings)
- Sugar: 6g
- Sodium: 600-800mg
- Fat: 12-15g
- Saturated Fat: 4-6g
- Unsaturated Fat: 6-8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 40-60mg