Cowboy Soup – Hearty Vegetable & Beef Dinner for 4

Introduction

Cowboy Soup — also known as vaquero soup — is a rustic, deeply satisfying blend of savory ground beef, tender vegetables, beans, and a spiced tomato broth. It’s the kind of recipe that’s made for busy weeknights, cold-weather dinners, or anytime you need a quick, hearty meal that feeds the whole family.

Inspired by simple ranch-style cooking, this soup is budget-friendly, one-pot, and brimming with down-home flavor. Pair it with warm cornbread or buttery biscuits, and you’ve got a dinner that feels like a cozy Western hug in a bowl.

Ingredients Overview

This soup is all about pantry staples and basic fresh ingredients that come together to make something unexpectedly bold and comforting.

• Ground Beef (80/20): The heart of the soup — rich, savory, and meaty. Ground turkey or chicken can be used for a leaner variation.

• Onion & Garlic: Aromatic base ingredients that infuse the broth with essential flavor.

• Carrots & Celery: Classic soup veggies that add natural sweetness and texture.

• Potatoes: Diced russet or Yukon golds give the soup its hearty, starchy bite. Sweet potatoes can also be used.

• Canned Diced Tomatoes: Adds tangy brightness and depth. Fire-roasted or chili-style tomatoes add extra flair.

• Corn (Canned or Frozen): Adds subtle sweetness and color.

• Beans (Pinto or Kidney): Boost protein and texture. Use drained and rinsed canned beans for ease.

• Beef Broth: Forms the savory base. Low-sodium options allow for better control of seasoning.

• Tomato Sauce or Paste (Optional): Thickens the broth and adds a touch of richness.

• Seasonings:

  • Chili Powder: Smoky and warming

  • Cumin: Earthy depth

  • Paprika: Adds a rustic, smoky note

  • Oregano: A classic herb for savory balance

  • Salt & Pepper: To taste

• Bay Leaf (Optional): Adds subtle herbaceous aroma during simmering.

Step-by-Step Instructions

1. Brown the Beef

In a large soup pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add 1 lb of ground beef and break it apart with a spoon. Cook until browned and no longer pink — about 6–8 minutes.

Drain excess fat, leaving a tablespoon behind for flavor.

2. Sauté the Aromatics

Add diced onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.

Stir in minced garlic and cook for 1 more minute.

3. Add Seasonings

Add chili powder (1 tbsp), cumin (1 tsp), paprika (1 tsp), oregano (1 tsp), salt, and pepper. Stir to coat the vegetables and beef in the spices.

Let cook for 30 seconds to toast the seasonings slightly and build aroma.

4. Build the Soup Base

Stir in:

• 1 (14.5 oz) can diced tomatoes

• 1 (15 oz) can beans (drained and rinsed)

• 1 cup corn

• 1 large potato, diced

• 4 cups beef broth

• Optional: ½ cup tomato sauce or 1 tbsp tomato paste

Add a bay leaf if using.

Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, or until potatoes are fork-tender.

5. Taste and Finish

Taste and adjust seasoning — more salt, pepper, or chili powder depending on your preference.

Remove bay leaf and let the soup sit for a few minutes before serving to allow the flavors to settle.

Tips, Variations & Substitutions

Cooking Tips:

• Dice vegetables evenly for uniform cooking.

• Simmer gently — too much boiling can make veggies mushy.

• For a thicker soup, mash a few potatoes or beans into the broth near the end of cooking.

Variations:

• Tex-Mex Kick: Add green chilies, a dash of hot sauce, or swap pinto beans for black beans.

• Chunky Style: Use stew meat or chopped chuck roast instead of ground beef (simmer longer).

• Southwest Style: Stir in lime juice and chopped cilantro before serving.

Substitutions:

• Ground Turkey or Chicken for a leaner soup

• Sweet Potatoes instead of white potatoes for natural sweetness

• Vegetarian Version: Omit meat and use extra beans, mushrooms, or a meatless crumble

Serving Ideas & Occasions

Cowboy Soup is a meal in itself, but it also pairs beautifully with:

• Buttermilk cornbread or skillet cornbread

• Cheddar biscuits or garlic bread

• A crisp green salad for contrast

• Hot sauce or shredded cheddar cheese on top

It’s ideal for:

• Weeknight dinners

• Sunday meal prep

• Cozy family meals

• Leftover lunches — the flavor improves overnight

It stores well and freezes like a dream.

Nutritional & Health Notes

This soup is naturally high in protein and fiber, especially with the addition of beans and vegetables. Using lean ground meat and low-sodium broth keeps it heart-healthy and balanced.

Add extra veggies like zucchini or spinach for more nutrients. For a lighter version, use half the beef and double the beans. Portion control is easy with this one-pot wonder — it’s filling without being heavy.

FAQs

Q1: Can I make this in a slow cooker?

A1: Yes! Brown the beef and aromatics first, then add everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

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Q2: Can I freeze Cowboy Soup?

A2: Absolutely. Let it cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.

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Q3: What kind of beans work best?

A3: Pinto beans are traditional, but kidney, black, or even navy beans work well. Use whatever you have on hand.

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Q4: How can I thicken the broth?

A4: Mash some of the beans or potatoes into the soup, or stir in a spoonful of tomato paste. Simmer a bit longer uncovered for a thicker texture.

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Q5: Can I use frozen vegetables?

A5: Yes. Frozen corn, carrots, or mixed vegetables can be added directly to the pot. Just adjust the simmer time slightly.

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Q6: Is this soup spicy?

A6: It has a mild warmth from chili powder and paprika. To spice it up, add cayenne, jalapeños, or hot sauce to taste.

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Q7: What’s the best potato for this soup?

A7: Russet potatoes give a soft, starchy texture, while Yukon Golds hold their shape a bit better. Either works well depending on your preference.

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