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Cowboy Soup

A heartwarming and comforting soup brimming with flavor, perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced Adds a sweet depth of flavor.
  • 3 large carrots, peeled and diced For a touch of natural sweetness.
  • 2 sticks celery, diced A crunch that complements the veggies.
  • 1 pound ground beef (90/10) You could use turkey for a lighter option.
  • 1 pound Italian sausage (mild) Brings warmth and rich flavor!
Flavoring Ingredients
  • 1 6-oz. can tomato paste The secret to that rich, thick texture.
  • 1 teaspoon garlic powder Because garlic makes everything better!
  • 1 teaspoon cumin For that earthy undertone.
  • 1 teaspoon oregano A comforting herbal note.
  • 1 teaspoon chili powder A little spice adds excitement!
  • 1 teaspoon Kosher salt Essential for flavor balance.
  • 1/8 teaspoon ground black pepper A touch of warmth.
Main Ingredients
  • 1 14-oz. can diced tomatoes with juice Bursting with freshness!
  • 1 14-oz. can Mild Ro-Tel diced tomatoes with green chilies Melts into a delightful ZING!
  • 1 14-oz. can Ranch-Style Beans with juice For protein and heartiness.
  • 1 14-oz. can sweet corn with juice Adds sweetness and color.
  • 1 14-oz. can cut green beans, drained and rinsed For that lovely green crunch.
  • 3 large russet potatoes, peeled and diced Hearty filler that soaks up all that flavor.
  • 4 cups low-sodium beef broth The soul of our soup.
Garnish
  • 3 tablespoons parsley For garnish, optional.

Method
 

Preparation
  1. Pour the olive oil into a large Dutch oven over medium-high heat.
  2. Add the onions, carrots, and celery to the pot and cook for about 10 minutes until the onion turns translucent and the veggies start to soften.
Cooking
  1. Toss in the ground beef and Italian sausage, breaking it up with your spatula, and cook until the meat is no longer pink.
  2. Drain any excess fat.
  3. Stir in cumin, garlic powder, chili powder, oregano, salt, and pepper, then cook for another 2 minutes.
  4. Add the diced tomatoes, tomato paste, Ro-Tel, Ranch-Style Beans, corn, green beans, and potatoes, then pour in the beef broth and stir well.
  5. Bring to a boil, cover the pot, reduce to a simmer, and cook for 35-40 minutes until the potatoes and carrots are tender.
Serving
  1. Sprinkle with fresh parsley if desired and serve warm.

Notes

Time-Saving Trick: Dice your veggies the night before for a quick prep. If you over-season, add more broth or a splash of water to balance the flavors. Consider adding diced bell peppers or zucchini for extra veggies!