Hearty Cowboy Soup

Hearty Cowboy Soup is a hearty, affordable, bowl of comfort food full of healthy veggies, creamy beans, warm broth, and lean ground beef. Perfect for casual weeknight dinners, serving a crowd, or your next game-day event.

Cowboy Soup Recipe

This easy-to-make, one pot recipe is one of my favorites and I know you’ll soon love this recipe too!

So, round up the family and serve them this delicious Tex-Mex homemade soup! This hearty soup comes together in just 30 minutes and uses common pantry ingredients.

Full of classic Tex-Mex flavors this soup is full of ground beef, warm spices, acidic tomatoes, comforting veggies, and creamy beans. It really is the perfect bowl of comfort food on those chilly fall and winter evenings or for those fall game-day events!

When serving this soup, don’t forget to make a traditional southern style cornbread. A large piece of warm, crusty, cornbread is the perfect vessel to help soak up the warm, flavorful broth.

And if you are looking to add a little heat; I recommend keeping a bottle of hot sauce on the table when you serve. Adding a few splashes takes this already delicious stew to a whole other level!

And finally, don’t be surprised when your family starts slurping up every last drop, it truly is that good!

Try this with my tater tot cowboy casserole and a salad with buttermilk ranch dressing.

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Ingredients Needed

Ground Beef – This soup is great with ground chuck!

Mixed Vegetables – (I like the frozen veggies mix as they don’t have potato in them like the canned version).

Corn – Use the whole kernel corn, either canned or frozen. If canned, drain first.

Ranch Bean – This is the important part! Don’t just use pinto beans, find the Ranch Beans as they have specific spices in the sauce. Do not drain them before adding to the recipe.

Spices – Because you don’t want to mess up the flavor, you only need a few spices. Chili powder and cumin along with salt and pepper.

Beef Broth – Use the low sodium, fat-free version for best results. You can also use chicken broth in a pinch!

Pantry Staples – Onion, garlic, potatoes, diced tomatoes, Rotel.

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How to make Cowboy Soup

First: In a large pot (I use a 9.5 quart pot) cook the ground beef and onions over medium high heat. When no longer pink, drain the fat if desired.

Second: Add the garlic and seasonings. Stir to mix. Add the beans, corn, mixed vegetables, and diced tomatoes. Stir to combine.

Third: Add the Ro-tel, diced potatoes, and the broth. Stir to combine. Add 2 cups water if the broth doesn’t quite reach the top of the other ingredients.

Fourth: Bring to a boil then reduce heat to a simmer. Cook for 20 minutes or until potatoes reach desired tenderness. Remove from heat and serve. Enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

Why is it called Cowboy Stew?

Mostly because the star ingredient is ranch beans. Popular in Texas among all the cowboys!

What are Ranch style beans?

They are basically pinto beans simmered in a very flavorful chili sauce. These are the star of the show and have a totally unique flavor.

How long does it last?

Cowboy soup can be stored in the fridge for up to 4 days in an airtight container. Great for making in advance and letting the flavors mingle together.

Can I freeze it?

Yes, you can! This recipe makes a large batch so there will be plenty to freeze for future meals.

Can I make it in the crock pot?

This soup with ground beef is perfect for the slow cooker. Just make sure you have one that is large enough or you will have to cut the recipe in half.

Brown the ground beef then add it and the remaining ingredients to the slow cooker. Cook on low for 2-3 hours.

Tips for No Leftovers

• I use ground chuck for this recipe. If you want a leaner meat, you might need to add 1-2 tablespoons oil when cooking the beef and onions.
• dice the potatoes in cubes no larger than 1 inch square or they won’t be soft in the cooking time. Dice them uniform so they cook evenly.
• add the spices after cooking the meat and before adding the liquid so they have contact with the bottom of the pan and get a little toasty and fragrant. This also helps distribute them evenly in the soup and not clump up.
• If you don’t have Ro-tel you can just add a can of diced green chiles to the soup.
• I like to use the frozen variety of mixed veggies because it doesn’t contain potato. The canned version has potatoes and they won’t be the same as the fresh ones you are adding.
• prep everything ahead of time and just mix in your slow cooker for an easy meal.
• I love to top mine with a dash of hot sauce and some shredded cheese!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This easy and hearty cowboy soup recipe with ground beef is budget friendly, feeds a crowd, and is ready in 30 minutes! Great for warming up on a chilly night!

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