Hamburger Cowboy Soup is a warm and hearty soup full of ground beef, veggies, potatoes, and beans. It only takes 35 minutes to make, making this the perfect weeknight dinner.
Why This Soup Is Amazing
- It only takes 35 minutes to make
- Super easy ingredients
Ground Beef: Use lean ground beef so you don't have to drain excess fat, which would be hard in a large pot.
Chili Powder and Cumin: Gives the soup a southwest taste.
Garlic and Onion Powder: Gives the broth a ton of flavor.
Seasoned Pinto Beans: These can be called Ranch Beans or Seasoned Chili Beans.
Frozen Mixed Vegetables & Corn: Frozen veggies are frozen at the peak of ripeness and taste the best, but you can also use canned veggies.
Rotel: Diced tomatoes with green chile pepper.
Russet Potatoes: Peeled and diced into 1" cubes.
Beef Broth: You'll want the broth to mostly cover the potatoes, 3-4 cups will work.
Salt and Pepper: Season the soup to taste.
🔪 How to Make Cowboy Soup
1. Brown the Beef: Add meat and spices to an 8qt dutch oven. Brown the meat over medium-high heat.
2. Add the Remaining Ingredients: Add the rest of the ingredients and turn the heat to high. Bring to a boil, then reduce to a simmer and cover.
3. Simmer: Cook for 20 minutes or until the potatoes are soft.
4. Season to Taste: Salt and pepper to taste
Beans: Ranch Beans can be hard to find outside of the South, but some stores have dupes called seasoned chili beans. These beans are pinto beans with tomato puree and seasoning. If you can't find either of those options, canned pinto beans or black beans will work.
Rotel: Rotel (diced tomatoes with green chile pepper) is a go-to for any texas dish. There are different levels of spiciness for any person. If you don't want to use, Rotel use a can of diced tomatoes.
Meats: You can swap out ground beef for any ground meat like chicken, turkey, or pork. You can also substitute the ground meat for sliced smoked sausage. Add one tablespoon of olive oil and brown the sausage before adding the rest of the ingredients to the pot.
🥡 How to Store
Let any leftovers cool before storing them in the fridge for up to 4 days.
To freeze your leftovers, let the soup cool, store it in an air-tight container and freeze it for up to 3 months. To eat, let the soup thaw in the fridge overnight.
🥗 What to serve with your soup!
Serving it as a main
Serving it as a side
Cowboy soup hamburger vegetable soup with a southwest twist. It's made with ground beef, a mix of vegetables, corn, and beans.
👩🍳Tips & Tricks
The recipe calls for 3-4 cups of beef broth. Use as much as you need to cover a majority of the veggies and potatoes. It's okay if the potatoes are poking out a little bit, they will still cook.
- 1 pound of lean ground beef, 95%
- ½ tablespoon chili powder
- ½ tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 15-oz can of seasoned pinto beans* (like ranch beans or seasoned chili beans)
- 1 10-oz can of diced tomatoes with green chile pepper* ( like Ro-tel)
- 2 russet potatoes (peeled, diced 1”)
- 8 oz frozen mixed vegetables
- 8 oz frozen whole-kernel corn
- 3-4 cups beef broth
- Add ground beef, chili powder, cumin, garlic powder, and onion powder to an 8qt dutch oven or pot over medium-high heat. Cook until the meat has browned.
- Once the meat has browned, add the remaining ingredients to the pot and turn the heat to high. You want the broth to cover the potatoes mostly. If half an inch is sticking out, that's okay.
- Bring the soup to a boil, then reduce to a simmer and cover. Cook for 20 minutes or until the potatoes have cooked through.
- Salt and pepper to taste.
Add liquid from the cans to the pot.
- Prep Time: 5 minutes
- Cook Time: 30 Minutes
- Serving Size: 1 Bowl
- Calories: 430
- Sugar: 8.8g
- Fat: 9.2g
- Saturated Fat: 3.6g
- Carbohydrates: 53.7g
- Fiber: 10.9g
- Protein: 34.3g
Keywords: Cowboy Soup