Can I make this soup in a slow cooker?

Yes! Start by browning the ground beef and sautéing the onions, celery, and garlic on the stovetop for the best flavor. Then add all ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add potatoes and carrots early so they cook through properly.

What can I substitute if I don’t have black eyed peas?

Great alternatives include canned kidney beans, pinto beans, or chickpeas. Just rinse and drain them well, then add them to your soup for a similar texture and protein boost.

How can I make this soup spicier?

Increase the amount of chili powder or red pepper flakes, or add diced jalapeños or a dash of hot sauce during cooking. Always taste as you go to get the desired level of heat without overpowering the other flavors.

Can I prep this soup in advance?

Absolutely! You can chop all your vegetables and even brown the beef the day before. Store everything separately in the fridge. When you’re ready to cook, combine all ingredients and simmer. This saves a lot of time on busy days.

Hearty Cowboy Beef Soup - Easy & Flavorful Meal

Name: Hearty Cowboy Beef Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 stalks celery, diced; 4 cloves garlic, minced; 2 lbs ground beef; 1 lb Yukon gold potatoes, cut into 1-inch pieces (4 medium potatoes); 4 carrots, peeled and sliced into rounds; 1 (14.5-ounce) can green beans, drained; 1 (15-ounce) can black eyed peas, drained and rinsed; 1 (15-ounce) can corn, drained; 3 tablespoons tomato paste; 1 (14.5-ounce) can diced tomatoes with juices; 4-6 cups beef broth (6 cups recommended); 2 teaspoons Italian seasoning; 1 teaspoon smoked paprika; 2 teaspoons chili powder; Salt, pepper, and red pepper flakes to taste; Toppings as desired (see notes)

Description

Cowboy Soup is a hearty and flavorful dish featuring ground beef, fresh vegetables, and a rich broth seasoned with Italian herbs, smoked paprika, and chili powder. This comforting soup is perfect for feeding a hungry crowd and comes together quickly in just 30 minutes.

Ingredients

Scale

Soup Base

2 tablespoons olive oil
1 medium yellow onion, diced
3 stalks celery, diced
4 cloves garlic, minced
2 lbs ground beef

Vegetables & Beans

1 lb Yukon gold potatoes, cut into 1-inch pieces (4 medium potatoes)
4 carrots, peeled and sliced into rounds
1 (14.5-ounce) can green beans, drained
1 (15-ounce) can black eyed peas, drained and rinsed
1 (15-ounce) can corn, drained

Liquids & Seasonings

3 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes with juices
4-6 cups beef broth (6 cups recommended)
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
2 teaspoons chili powder
Salt, pepper, and red pepper flakes to taste

Toppings

Toppings as desired (see notes)

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Instructions

Prepare the base: Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the diced onion and celery and cook for 2-3 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the beef: Add the ground beef to the pot and brown it completely until no pink remains, breaking it apart as it cooks.
Add ingredients and broth: Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian seasoning, smoked paprika, chili powder, salt, pepper, and red pepper flakes. Pour in 4 cups of beef broth and combine. Add up to 2 additional cups of broth to reach your desired soup consistency.
Simmer the soup: Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover, and let simmer for 16 minutes until the potatoes are fork-tender.
Adjust seasoning: Taste the soup and add more salt, pepper, or red pepper flakes if needed.
Serve: Ladle the soup into bowls and add desired toppings. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave covered until heated through.

Notes

This soup is ready in about 30 minutes, making it ideal for a quick yet satisfying meal.
Use Yukon gold potatoes for their creamy texture and ability to hold shape during cooking.
Feel free to customize toppings such as shredded cheese, sour cream, chopped fresh herbs, or hot sauce.
Adjust spice levels with additional chili powder or red pepper flakes to suit your preference.
Leftovers keep well refrigerated for up to 4 days and reheat easily on the stovetop or in the microwave.

Nutrition

Serving Size: 1 serving (560g)
Calories: 449 kcal
Sugar: 10 g
Sodium: 437 mg
Fat: 17 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 10 g
Protein: 39 g
Cholesterol: 98 mg