Easy Cowboy Soup | Cozy Weeknight Dinner
The secret to a thick, hearty cowboy soup is browning the ground beef hard before anything else hits the pot, so the drippings flavor every vegetable that follows.
With ground beef, diced potatoes, corn, green beans and kidney beans in a tomato-beef broth, easy cowboy soup is ready in about 40 minutes and feeds a hungry table on a weeknight.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 10 min | 30 min | 40 min | 6 servings | Medium |
The Short Version
- One pot, one pan. Everything simmers together, so cleanup takes minutes.
- Ready in 40 minutes. Weeknight-fast from browning to bowl.
- Budget-friendly beef. Ground beef stretches across a full pot of vegetables.
- Kid-approved flavor. Mild, savory and a little sweet from the corn.
- Freezer-friendly. Make a double batch and stash half for later.
Cowboy Soup Ingredients
- Ground beef gives the soup its savory base; ground turkey works if you want a lighter pot.
- Onion and garlic build the aromatic foundation; yellow or white onion both work fine here.
- Diced tomatoes add acidity and body; fire-roasted tomatoes bring a smokier edge if you have them.
- Beef broth thins the soup to the right consistency; low-sodium chicken broth is a fine stand-in.
- Potatoes turn the soup into a filling meal; red or Yukon gold hold their shape better than russets.
- Frozen corn and green beans add color and a bit of sweetness; fresh versions work if they're in season.
- Kidney beans add protein and a creamy bite; pinto or black beans swap in easily.
- Worcestershire sauce deepens the savory flavor; if you'd rather skip it, a splash of soy sauce does a similar job.
Find exact measurements in the recipe card below.
Making Cowboy Soup, Step by Step
- Brown the beef. Cook the ground beef in a large pot over medium-high heat until no pink remains, about 6 minutes, breaking it into small crumbles.
- Soften the aromatics. Add the onion and garlic to the pot and cook until the onion turns translucent, about 4 minutes.
- Build the broth. Stir in the diced tomatoes, beef broth, potatoes and seasonings, then bring everything to a boil.
- Simmer until tender. Reduce the heat and let the soup simmer until the potatoes pierce easily with a fork, about 15 minutes.
- Finish with vegetables. Stir in the corn, green beans and kidney beans, and simmer another 5 minutes until everything is heated through and the broth has thickened slightly.
Serving Ideas
Ladle cowboy soup into deep bowls with buttered cornbread or crusty bread for dipping. A scoop of best cowboy caviar recipe makes a crunchy, cool side if you want something fresh on the table. For a lighter starter beforehand, a small bowl of chicken tortilla soup with crispy tortilla strips pairs nicely with the meal.
Storage and Reheating
Cowboy soup keeps well in the fridge for up to 4 days in a covered container; the potatoes soften slightly but the flavor deepens overnight. Freeze for up to 3 months in a freezer-safe container, then thaw overnight in the fridge before reheating. Warm it on the stovetop over medium-low heat, stirring occasionally, until it bubbles gently, about 10 minutes, adding a splash of broth if it's thickened too much.
If You Want to Change It
- Swap the protein. Ground turkey or shredded rotisserie chicken both work in place of beef.
- Turn up the heat. Add a diced jalapeño or a pinch of cayenne when you cook the onion.
- Go lighter. Use lean ground beef and skip half the potatoes for a thinner, lower-carb pot.
Before You Make Cowboy Soup
What cut of beef works best?
Regular ground beef (80/20) gives the richest flavor, but lean ground beef keeps the broth from turning greasy if you drain it well after browning.
Why does my broth taste thin?
The potatoes release starch as they simmer, which naturally thickens the broth; simmering a few extra minutes uncovered helps it reduce further.
Can I make this soup ahead of time?
It tastes even better the next day once the flavors settle, so making it a day ahead and reheating gently is a smart move for gatherings.
Is this soup very spicy?
As written, it's mild and savory, closer to a hearty tomato-beef stew than a spicy chili, so it's easy to dial heat up or down to taste.
Cowboy Soup
Ingredients
Method
- Brown the ground beef: Heat a large pot over medium-high heat and cook the ground beef until no pink remains, about 6 minutes, breaking it into small crumbles with a spoon. Drain excess fat if needed.
- Cook the onion and garlic: Add the diced onion and minced garlic to the pot and cook, stirring often, until the onion turns translucent, about 4 minutes.
- Add tomatoes and broth: Stir in the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
- Add potatoes and seasonings: Stir in the diced potatoes, Worcestershire sauce, chili powder and cumin. Season with salt and pepper to taste.
- Bring to a boil: Increase the heat and bring the soup to a boil, then reduce to a steady simmer.
- Simmer the potatoes: Let the soup simmer uncovered until the potatoes pierce easily with a fork, about 15 minutes.
- Stir in corn and green beans: Add the frozen corn and green beans directly from the freezer and stir to combine.
- Add the kidney beans: Stir in the drained and rinsed kidney beans.
- Simmer to finish: Simmer the soup another 5 minutes, until the vegetables are heated through and the broth has thickened slightly.
- Taste and adjust: Taste the soup and add more salt, pepper or chili powder as needed before serving in deep bowls.
You Might Also Like
- Hearty Easy Cowboy Casserole Recipe – Try Now! a baked, cheesy cousin of this soup with the same cowboy flavors.
- Cowboy Meatloaf and Potato Casserole a comforting baked dinner built on the same beef-and-potato combination.
- Stuffed Pepper Soup with Ground Beef and Rice another ground beef soup with a similar tomato base.
- Creamy Tuscan Chicken Soup | Cozy Weeknight Dinner a creamy weeknight option if you want a change from the tomato base.
