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Cowboy Soup made with ground beef is ultra comforting, hearty, warm, and full of nourishing veggies and herbs. It’s the perfect dinner solution to those cold winter nights at home.
You may also love my Marry Me chicken soup or my delicious creamy chicken enchilada soup.
Want to know what I love the most about these cold winter months? Making warm soups that not only give you the gift of comfort–but nourish your body as well. This cowboy soup recipe is made on the stovetop and is so easy to throw together after a busy day with the kids. While this soup simmers, I like to serve cheesy baked broccoli as an appetizer for an extra touch of flavor (plus the kids love it). Often times I serve them with my homemade dinner rolls or these cheesy garlic bread.
Recipe summary
- Comforting, warm, hearty, and full of flavor.
- Soups are an easy way to squeeze in a bunch of vegetables in your fridge.
- Great for meal prep, plus you get to enjoy leftovers for a few days.
Ingredients needed
Below is a list of ingredients needed for this cowboy soup recipe. Full measurements are listed on the recipe card below.
- Olive oil or avocado oil.
- Yellow onion: I use one medium-sized yellow onion and dice it for this soup. I find that one onion is the perfect amount of flavor.
- Celery: You’ll need three stalks of rinsed diced celery.
- Carrots: Two large diced carrots are needed for this cowboy soup. Be sure to wash your carrots beforehand, too.
- Garlic: Four to six minced cloves for an extra amount of flavor.
- Ground beef: I always go for lean ground beef, but you can use ground turkey
- Worcestershire sauce: This is the key ingredient that gives this soup its delicious flavor. You’ll only need a little bit.
- Potatoes: I use about four medium-sized Yukon gold potatoes. I find that the Yukon gold potatoes cook down to the perfect texture and buttery softness.
- Green beans: 14.5 ounces can; drained. You may use frozen green beans.
- Diced tomatoes: 14.5 ounces can with the juices. Crushed will work too.
- Black beans: 15-ounce can of beans; drained and rinsed. You can use any kind of beans you’d like.
- Spices and herbs: Oregano, thyme, paprika, cayenne pepper, Kosher salt, and ground black pepper.
- Beef broth: you may use vegetable broth.
How to make Cowboy soup
Step 1: Heat the oil in a large pot over medium heat. Add the diced onion, celery, carrots, and garlic, and saute for 6-7 minutes.
Step 2: Add the ground beef and cook, breaking it with a spatula as it cooks.
Step 3: Once the meat begins to brown, stir in the Worcestershire sauce.
Step 4: Add potatoes, green beans, diced tomatoes, butter beans, and seasonings.
Step 5: Add in the broth. Bring the soup to a boil, then reduce heat and bubble gently for 20-25 minutes or until the potatoes are tender.
Step 6: Serve warm and garnish with fresh herbs, if desired.
Recipe notes and tips
- Feel free to use any leftover veggies you have in your refrigerator including mushrooms, bell peppers, broccoli, corn, etc. This soup is versatile!
- Instead of black beans, you can use pinto beans, kidney beans, garbanzo beans, or white beans.
- For a low-carb option, you can use cauliflower in place of the potatoes if you would like.
- Store leftovers in an airtight container in the refrigerator for up to four days. This soup freezes really well, too. You can freeze for up to 3 months.
Frequently asked questions
Yes, just brown your beef in a skillet on the stovetop first. After your beef is cooked, add it to the Crockpot along with all of the other ingredients. Cook on low for five to six hours.
You can reheat this soup in a pot on the stovetop or in a microwavable safe bowl in the microwave. This soup makes perfect leftovers for chilly days.
You can definitely add more beef broth to thin the soup out a bit. We like our soup on the thicker side, but you can add one cup of broth at a time to get the consistency you desire.
Yes. Even though the classic version calls for ground beef, you can certainly use lean ground turkey instead.
More soup recipes
- Moroccan Vegetable Soup
- Cabbage Roll Soup
- Chicken Enchilada Soup
- Easy Lasagna Soup Recipe
- Roasted Tomato Soup
- Easy Chicken Chili Recipe
- Chicken Vegetable Soup
- Stuffed Pepper Soup
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Cowboy Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 2 large carrots, diced
- 4-6 garlic cloves, minced
- 2 pounds ground beef
- 1 tablespoon Worcestershire sauce
- 1 pound Yukon gold potatoes, 4 medium potatoes, diced
- 14.5 ounces green beans, drained
- 14.5 ounces diced tomatoes, with juices
- 15 ounces black beans, drained and rinsed
- 2 teaspoons oregano, dried
- 1 teaspoon thyme, dried
- 1 teaspoon smoked paprika
- 2 teaspoons cayenne pepper
- Kosher salt, to taste
- black pepper, to taste
- 6 cups beef broth, more if needed
Instructions
- Heat the 2 tablespoons olive oil in a large soup pot over medium heat. Add the 1 medium yellow onion (diced), 3 celery stalks (diced), 2 large carrots (diced), and 4-6 garlic cloves (minced), and saute for 6-7 minutes.
- Add the 2 pounds ground beef and cook, breaking it with a spatula as it cooks.
- Once the meat begins to brown, stir in the 1 tablespoon Worcestershire sauce.
- Add 1 pound Yukon gold potatoes (diced), 14.5 ounces green beans, 14.5 ounces diced tomatoes, 15 ounces black beans, seasonings (2 teaspoons oregano, 1 teaspoon thyme, 1 teaspoon smoked paprika, 2 teaspoons cayenne pepper, Kosher salt, and black pepper), and 6 cups beef broth.
- Bring the soup to a boil, then reduce heat and bubble gently for 20-25 minutes, or until the potatoes are tender.
- Serve warm and garnish with fresh herbs, if desired.
Notes
-
- Feel free to use any leftover veggies you have in your refrigerator including mushrooms, bell peppers, broccoli, corn, etc. This soup is versatile!
-
- Instead of black beans, you can use pinto beans, kidney beans, garbanzo beans, or white beans.
-
- For a low-carb option, you can use cauliflower in place of the potatoes if you would like.
-
- Store leftovers in an airtight container in the refrigerator for up to four days. This soup freezes well, too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
