Hearty Homemade Cowboy Soup
There is something deeply satisfying about a bubbling pot of Cowboy Soup simmering on the stove. It’s the kind of meal that makes you want to kick off your boots and settle in for a long, cozy evening. This soup is a rustic, soul-warming blend of seasoned ground beef, tender potatoes, and vibrant garden vegetables, all swimming in a rich, herb-infused tomato broth.
Ingredients
- 1.5 lbs lean ground beef
- 3 medium Yukon Gold potatoes diced
- 2 large carrots sliced
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz pinto beans or corn, drained
- 1 cup fresh or frozen green beans
- 6 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp salt and ½ tsp black pepper
- Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess grease.
- Add the onion and garlic to the pot and sauté for 3-4 minutes until softened.
- Stir in the tomato paste, carrots, and potatoes, cooking for another 2 minutes to toast the spices.
- Pour in the beef broth and diced tomatoes. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes and carrots are tender.
- Stir in the green beans and pinto beans (or corn) and cook for an additional 5 minutes.
- Season with extra salt and pepper to taste. Garnish with fresh parsley and serve hot.