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Cowboy Soup

This cowboy soup with beef, lots of vegetables, and a tomato base, is a hearty stick-to-your-ribs kind of meal. Leftovers are even better the next day and it freezes well, too.

Preparation Details

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Servings: 6

Ingredients

  • 1 pound ground beef
  • 1 onion , chopped
  • 1 large green bell pepper , chopped
  • 4 cups beef broth
  • 1 (14.5 ounce) can Mexican-flavored diced tomatoes, undrained
  • 1 (15.5 ounce) can pinto beans, undrained
  • 1 ( 15.25 ounce) can corn , drained
  • 1 large baking potato , peeled and cubed
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • salt and freshly ground black pepper to taste

Steps

  1. Heat a large stock pot over medium-high heat. Add ground beef and onions. Cook, breaking up beef with a spatula, until onions have softened and beef is no longer pink, about 5 minutes. Drain excess grease.
  2. Add green pepper, beef broth, tomatoes, beans, corn, potato, chili powder, Worcestershire sauce, paprika, and cumin. Bring to a boil; reduce heat and simmer for 40 minutes. Season with salt and pepper. Ladle into bowls and serve.

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