COWBOY SOUP
Cowboy soup is a hearty, flavourful stew packed with beans, beef, and vegetables. It’s a comforting, protein-rich meal perfect for chilly days, easy to make, and great for feeding a crowd.
Ingredients
- 1 lb 450g ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 1 cup corn kernels fresh, frozen, or canned
- 4 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Cook Beef:
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
Sauté Aromatics:
- Add onion and garlic to the pot and sauté until softened, about 3–4 minutes.
Add Ingredients:
- Stir in beans, diced tomatoes, corn, beef broth, chili powder, cumin, paprika, salt, and pepper.
Simmer:
- Bring soup to a boil, then reduce heat and simmer uncovered for 1 hour, stirring occasionally.
Serve:
- Ladle into bowls and serve hot. Garnish with shredded cheese, sour cream, or chopped green onions if desired.
Notes
- Make Ahead: Soup tastes even better the next day; store in the fridge for up to 3 days.
- Customizing the Flavour: Add jalapeños for heat or swap beef for ground turkey or chicken.
- Serving Suggestions: Serve with cornbread or tortilla chips for a complete meal.
- Allergy-Friendly Options: Use gluten-free broth to keep it gluten-free.
- Storage Tips: Freeze leftovers for up to 3 months in an airtight container.