Craving a hearty, comforting bowl of soup that feels like a warm hug? This cowboy soup delivers big flavor with ground beef, beans, potatoes, and smoky Tex-Mex spices all in one pot. Ready in about 30 minutes on the stovetop, it is perfect for busy weeknights, meal prep, or feeding a crowd.
Why You’ll Love This Cowboy Soup
This recipe stands out for its simplicity and satisfaction. Packed with protein-rich beef and fiber-filled beans, it keeps you full for hours.
- Hearty and filling: A complete meal with 30g+ protein per serving.
- Budget-friendly: Uses pantry staples you likely have on hand.
- Quick and versatile: Stovetop in 30 minutes, Crock Pot for hands-off cooking, or Instant Pot for speed.
- Freezer-friendly: Makes great leftovers that taste even better the next day.
- Customizable: Adjust spice levels or swap ingredients easily.
Ingredients
Gather these simple ingredients for 6-8 servings. Measurements are in the recipe card below.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 1 lb (lean) | Drain excess fat; sub ground turkey for lighter option |
| Onion | 1 medium, diced | Yellow or white works best |
| Bell peppers | 1/2 cup red + 1/2 cup green, diced | Adds color and crunch |
| Potatoes | 1-2 cups diced (2 medium Russet) | Peel if desired; Yukon gold also great |
| Diced tomatoes | 15 oz can (with juice) | Fire-roasted for extra smokiness |
| Sweet corn | 15 oz can, drained | Fresh or frozen okay |
| Pinto beans | 15 oz can, drained | Ranch-style, kidney, or black beans as subs |
| Tomato sauce | 8 oz can | Or 3 tbsp tomato paste + water |
| Beef broth | 3-4 cups | Low-sodium; veg broth for vegetarian twist |
| Chili powder | 1 tbsp | Mild or hot to taste |
| Smoked paprika | 1 tsp | Key for that campfire flavor |
| Garlic powder | 1 tsp | Or 2 fresh cloves, minced |
| Cumin | 1/2 tsp | Boosts Tex-Mex depth |
| Cajun seasoning | 1/2 tsp | Optional for kick |
| Salt & pepper | To taste | Start with 1 tsp salt |
| Olive oil | 1 tbsp | For sautéing |
| Parsley or cilantro | Chopped, for garnish | Fresh herbs brighten it up |
Pro Tip: Smoked paprika and cumin create the signature smoky taste that makes this soup irresistible. Taste and adjust spices as it simmers.
How to Make Cowboy Soup (Step-by-Step)
Follow these easy steps for stovetop perfection. See variations for Crock Pot and Instant Pot below.
- Brown the beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat.
- Sauté veggies: Add diced onion and bell peppers. Cook until softened, 4-5 minutes. Stir in garlic powder.
- Add mains: Toss in potatoes, diced tomatoes (with juice), corn, beans, and tomato sauce. Stir well.
- Season and simmer: Pour in beef broth. Add chili powder, smoked paprika, cumin, Cajun seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook 20-25 minutes until potatoes are tender.
- Finish and serve: Taste and adjust seasoning. Garnish with parsley or cilantro. Serve hot with cornbread or crackers.
Crock Pot Cowboy Soup
Brown beef and sauté veggies first (step 1-2). Transfer to slow cooker with remaining ingredients. Cook on low 6-8 hours or high 4 hours.
Instant Pot Cowboy Soup
Use sauté function for steps 1-3. Add broth and spices, seal lid. Pressure cook high for 10 minutes, quick release. Stir and serve.
Variations & Substitutions
Make it your own with these tweaks.
- Proteins: Add Italian sausage with beef, or use ground turkey/chicken.
- Beans: Black-eyed peas, chili beans, or kidney for variety.
- Veggies: Stir in carrots, celery, green beans, or green chiles. Low-carb? Swap potatoes for cauliflower.
- Spice it up: Use Rotel tomatoes, add cayenne, or top with jalapeños.
- Creamy version: Stir in 1/2 cup cream cheese or shredded cheddar at the end.
- Thicker stew: Mash some potatoes or simmer uncovered 10 extra minutes.
Storage, Freezing & Reheating
This soup gets better with time as flavors meld.
- Fridge: Store in airtight containers up to 4 days.
- Freezer: Cool completely, portion into bags. Freeze up to 3 months. Thaw overnight.
- Reheat: Stovetop over medium heat or microwave, stirring occasionally. Add broth if needed.
Serving Suggestions
Pair with simple sides for a full meal.
- Cornbread, biscuits, or tortilla chips.
- Toppings: Shredded cheese, sour cream, avocado, bacon bits, or green onions.
- Serve over rice for extra heartiness.
Nutrition (Per Serving, Approx.)
Values based on 8 servings with lean beef.
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Carbs | 35g |
| Fiber | 8g |
| Fat | 12g |
High in protein and veggies for a satisfying, nutritious bowl.
FAQs
Can I make cowboy soup vegetarian?
Yes, skip beef, use veg broth, and add extra beans or lentils.
How do I thicken cowboy soup?
Mash potatoes/beans or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
What is cowboy soup?
A hearty, one-pot Tex-Mex soup with beef, beans, and veggies, inspired by simple campfire meals.
Best beans for cowboy soup?
Pinto or ranch-style are classic; kidney or black work too.
Difference from cowboy stew?
Soup is brothier; stew is thicker. This recipe bridges both!
More hearty soups: Try chicken taco soup or hamburger vegetable soup next.
Print
Cowboy Soup Recipe (Easy, Hearty Ground Beef & Bean Stew) – Stovetop, Crock Pot or Instant Pot
- Total Time: 45
- Yield: 8 1x
Description
This cowboy soup captures the rugged spirit of the Old West in a comforting bowl. Picture cowboys gathered around a campfire, simmering tough cuts of beef with beans and veggies over an open flame. Today, this one-pot wonder delivers hearty satisfaction using pantry staples. Packed with 42g protein per serving.
Ingredients
1.5 lbs ground beef
2 (15oz) cans pinto beans, drained & rinsed
4 medium russet potatoes (4 cups diced)
1 (15oz) can diced tomatoes
1 (10oz) can Rotel tomatoes (mild)
1 (15oz) can sweet corn, drained
5 cups beef broth
1 medium onion, diced
1 red bell pepper, diced
2 tbsp tomato paste
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
Salt & pepper to taste
2 tbsp olive oil
Instructions
1. Heat 2 tbsp olive oil in 6-quart Dutch oven over medium-high heat
2. Add ground beef, diced onion, red bell pepper. Cook 8-10 minutes until browned, drain fat
3. Stir in chili powder, smoked paprika, cumin, garlic powder, salt, pepper. Cook 2 minutes
4. Add tomato paste, diced tomatoes, Rotel, pinto beans, corn, diced potatoes
5. Pour in beef broth and stir well to combine
6. Bring to boil, reduce to simmer, cover and cook 25-30 minutes until potatoes tender
7. Taste and adjust seasoning. Serve hot
Notes
Prep: 15 min | Cook: 30 min | Total: 45 min | Yield: 8 servings
Stovetop recipe. Crockpot: brown meat first, cook low 6-8 hours
Instant Pot: saute then pressure 10 min quick release
Storage: fridge 4 days, freezer 3 months
Per serving: 380 cal, 42g protein, 28g carbs, 7g fiber
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop, Simmer
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 85mg
