A hearty and filling cowboy soup recipe packed with beef, beans, and vegetables, perfect for a satisfying meal.
Author:Leo
Prep Time:20 min
Cook Time:40 min
Total Time:60 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
4 cups beef broth
1 cup milk
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
Shredded cheddar cheese, for serving
Chopped fresh cilantro, for serving
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Pour in the diced tomatoes (undrained), kidney beans, black beans, and beef broth. Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes to allow flavors to meld.
Stir in the milk and heavy cream. Heat through, but do not boil.
Season with salt and freshly ground black pepper to taste.
Ladle the soup into bowls. Garnish with shredded cheddar cheese and chopped fresh cilantro before serving.
Notes
For a thicker soup, you can mash some of the beans against the side of the pot before adding the milk and cream.
This soup is great for meal planning and can be made ahead of time. The flavors deepen overnight.