Cowboy Soup
This cowboy soup is all about big flavors - beef, veggies, spices, and more. It's a warming and tasty soup that's super-easy to prepare and something you'll really enjoy.
Servings: 6
Equipment
- Pot 5½-Quart with Lid
Ingredients
- 1 Tablespoon olive oil
- 4 Cloves garlic minced
- 1 Pound ground beef lean
- 1 onion large, chopped
- 4 Yukon Gold potatoes scrubbed and cut into ½-inch cubes
- 10 Ounces canned diced tomatoes and green chilies undrained
- ½ Teaspoon garlic powder
- 10 Ounces condensed tomato soup
- 4 Cups beef broth or as needed
- 1 Teaspoon chili powder
- 15½ Ounces canned red kidney beans rinsed and drained
- 15½ Ounces canned white kidney beans also known as cannellini beans, rinsed and drained
- 1 Teaspoon smoked paprika
- 12 Ounces frozen mixed vegetables thawed
- ½ Teaspoon ground cumin
- salt and black pepper to taste
- parsley fresh chopped for optional garnish
Instructions
- Heat a large pot or Dutch oven over a medium-high heat.
- Add the oil and cook the ground beef until no longer pink, breaking it up into smaller pieces with a wooden spoon.
- Add the garlic and onions.
- Sauté for 3 to 5 minutes, or until the onions start to soften.
- Add the beans, potatoes, diced tomatoes and green chilies, beef broth, tomato soup, and seasonings to the pot, stirring to mix.
- Bring the soup to a boil and turn the heat down to a gentle simmer.
- Cover and cook for 10 to 15 minutes, or until the potatoes are almost tender.
- Next add the thawed vegetables and cook for 5 minutes or until heated through.
- Serve the cowboy soup hot, garnished with fresh chopped parsley if liked.
Notes
Thawing the vegetables: You don't have to completely thaw them, as they will finish thawing in the soup. You can run them under water for a few minutes or leave them out at room temperature until required.
Uniform sized veggies: Whatever type of potatoes or vegetables you're using, cut them all down to the same size for even cooking.
Cooking the potatoes: It's best to cook the potatoes to just before fork-tenderness, as you will then add the thawed veggies and cook for another few minutes (by then, the potatoes will be perfect).
Uniform sized veggies: Whatever type of potatoes or vegetables you're using, cut them all down to the same size for even cooking.
Cooking the potatoes: It's best to cook the potatoes to just before fork-tenderness, as you will then add the thawed veggies and cook for another few minutes (by then, the potatoes will be perfect).
Nutrition
Calories: 511kcal | Carbohydrates: 59g | Protein: 28g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1240mg | Potassium: 1589mg | Fiber: 14g | Sugar: 8g | Vitamin A: 3332IU | Vitamin C: 37mg | Calcium: 111mg | Iron: 6mg
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