Description
A warm and filling cowboy soup perfect for cozy fall dinners, packed with ground beef, beans, and fresh veggies. Easy to make and great for leftovers.
Ingredients
- 1 pound ground beef (80/20)
- 1 medium yellow onion, diced (about 200g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup diced bell peppers (red and green mix, about 150g)
- 2 medium carrots, diced (about 120g)
- 1 can (14.5 oz) diced tomatoes, fire-roasted optional
- 4 cups beef broth (960 ml), low sodium
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, about 160g)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste (start with 1 teaspoon salt)
- 2 tablespoons olive oil (30 ml)
Instructions
- Dice the onion, bell peppers, and carrots. Mince the garlic.
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook until browned, about 6-8 minutes. Drain excess fat if needed.
- Lower heat to medium. Add onions, bell peppers, and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for 1 more minute.
- Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the mixture. Stir well to coat.
- Pour in diced tomatoes with juices and stir.
- Add beef broth, kidney beans, pinto beans, and corn kernels. Stir and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for at least 20 minutes, stirring occasionally.
- Taste and adjust seasoning with more salt, pepper, or chili powder. Add hot sauce if desired.
- Serve hot, optionally topped with shredded cheese, sour cream, or fresh cilantro.
Notes
[‘Don’t skip browning the beef to add depth and richness.’, ‘Use low-sodium broth to control salt levels.’, ‘Rinse canned beans well to reduce sodium and canned flavor.’, ‘Simmer for at least 20 minutes to meld flavors.’, ‘Add fresh toppings like sour cream or shredded cheese for creaminess.’, ‘For a slow cooker version, brown beef and sauté veggies first, then cook on low for 4-6 hours.’, ‘Optional add-ins: hot sauce, diced jalapeño, fresh cilantro.’, ‘Leftovers taste better the next day and freeze well.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/4 of
- Calories: 380
- Sodium: 550
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 8
- Protein: 28
Keywords: cowboy soup, hearty soup, fall dinner, ground beef soup, easy soup recipe, comforting soup, bean soup