Cowboy soup, also known as cowboy stew or cowboy chili, is a hearty dish with roots in American western cuisine. It’s a popular one-pot meal that combines various ingredients commonly found in cowboy camps and ranches. While there isn’t necessarily a single definitive recipe for cowboy soup, it usually includes beef, beans, vegetables, and spices.
The specific ingredients vary depending on personal preferences and probably what kind of beans or beef you already have on hand. That’s the beauty of this recipe — it’s super flexible! Mine is light yet hearty and packed with vegetables.
The best part about making cowboy soup is that you can make it for a variety of occasions like a rainy Sunday or for a work potluck. You can substitute or add in any kind of meat, bean, or vegetable you want.
For example, substitute ground turkey or chickpeas for a change of routine. Switch the corn for creamed corn and add some peas too! The possibilities are endless. Scroll down for more cooking tips and the best way to store your soup in the fridge and freezer. Enjoy!
Why You Should Make This Cowboy Soup?
- This stew is great in the fall and winter season because it’s so warm and filling.
- You can make it when you’re going to a party like a BBQ, potluck, or work event.
- It’s perfect for camping because you can make a big batch ahead of time and then reheat it over a campfire.
- Make this soup when someone is feeling under the weather because it’s comforting, easy to eat, and packed with protein, fiber, and other minerals.
- It’s the perfect family meal for lunch or dinner any day of the week!
- Get some soup tupperware and take some along for school or work lunch on the go!
Recipe Overview
Servings: 6
WW points: 6
Prep time: 10 minutes
Cook time: 90 minutes
Total time: 1 hour 40 minutes
Ingredients
- 1 lb (450g) ground beef
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 green bell pepper, seeded and chopped
- 1 can (14.5 oz/411g) diced tomatoes
- 4 cups (946ml) beef broth
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 cup (240ml) corn kernels (fresh or frozen)
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
How to Cook This Delicious Cowboy Soup (Step-by-Step)
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and the chopped onion and garlic. Sauté for a few minutes until they become fragrant and slightly softened.
- Add the carrots, celery, and green bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the diced tomatoes (with their juices) and beef broth. Stir well to combine.
- Add the drained kidney beans, corn kernels, and spices to the pot. Stir to distribute the spices evenly.
- Remember that the beef broth might already contain some salt, so adjust accordingly.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
- Taste and adjust the seasonings if needed. If you prefer a thicker soup, you can use a spoon to mash some of the beans against the side of the pot to thicken the broth.
- Serve the cowboy soup hot, garnished with chopped fresh parsley if desired. It pairs well with crusty bread or cornbread.
Cooking Tips For Cowboy Soup
- Choose lean beef for the stew because it’s not overly greasy and absorbs flavor well as it simmers. For best results sear the meat first, don’t just add it to the broth. Searing enhances the overall flavor and creates a caramelization that can’t be beat!
- If your soup isn’t thick enough for your liking, you can mash some of the beans or vegetables to help thicken it. You can always add a little cornstarch slurry as well. I do love a thick stew with lots of fixins! If you’re having some dairy cravings nothing stopping you from adding a splash of heavy cream and shredded cheddar cheese!
What Other Vegetables Can I Add?
This cowboy soup recipe calls for carrots, celery, green bell peppers, and corn. You can substitute something else or just add more if you love your veggies!
- Broccoli – this green vegetable is packed with vitamins and always tastes great next to beef.
- Spinach – if you like slurping up this healthy leafy vegetable add a cup or two!
- Creamed corn- I love using creamed corn instead of regular corn because it’s sweet and adds to the overall thickness.
- Jalapeños – do you love heat? Add some jalapeño’s or chili peppers.
- Cauliflower – cauliflower has a mild and slightly nutty flavor that compliments many soup recipes with overpowering the other flavors.
- Peas – they have a naturally fresh flavor that adds a burst of sweetness, a hint of earthiness, and eye catching color.
- Substitute a different kind of bean – okay so beans aren’t a vegetable but you can certainly switch out kidney beans for black beans, navy beans, or even chickpeas.
Storage Tips
If you have leftover cowboy soup, allow it to cool down to room temperature before transferring it to an airtight container. If you don’t want to make more dirty dishes and you have room in your refrigerator, simply wrap the top of the pot in plastic wrap. This soup can typically be refrigerated for 3 to 4 days.
If you want to save the soup longer than 4 days you can freeze it. You will need a proper airtight container or sturdy large zip lock bags. It’s also a good idea to divide the soup into individual or family-sized portions for easier thawing and serving. Leave some headspace in the containers or bags to allow for expansion as the soup freezes. Cowboy soup will stay good for up to 3 months in the freezer.
How Do You Reheat The Soup?
When you’re ready to enjoy the frozen soup again, move it from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, reheat it on the stovetop or in the microwave until heated through. Another method of reheating frozen Cowboy soup is a water bath. First put the frozen container or bag in a larger bowl filled with cold water. Change the water every 30 minutes until the soup has thawed. Once thawed, reheat as desired.
Enjoy your delicious and satisfying Cowboy Soup!
Easy and Hearty Cowboy Soup
Ingredients
- 1 lb ground beef
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 green bell pepper, seeded and chopped
- 1 can (14.5 oz/411g) diced tomatoes
- 4 cups (946ml) beef broth
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 cup (240ml) corn kernels (fresh or frozen)
- 2 tsp Italian seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and the chopped onion and garlic. Sauté for a few minutes until they become fragrant and slightly softened.
- Add the carrots, celery, and green bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the diced tomatoes (with their juices) and beef broth. Stir well to combine.
- Add the drained kidney beans, corn kernels, and spices to the pot. Stir to distribute the spices evenly.
- Remember that the beef broth might already contain some salt, so adjust accordingly.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
- Taste and adjust the seasonings if needed. If you prefer a thicker soup, you can use a spoon to mash some of the beans against the side of the pot to thicken the broth.
- Serve the cowboy soup hot, garnished with chopped fresh parsley if desired. It pairs well with crusty bread or cornbread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
