Cowboy Soup – 30-Minute Hearty Dinner

Cowboy Soup is a thick, comforting dish that simmers in under an hour with minimal effort. It uses ground beef, root vegetables, and a few pantry staples to create a filling meal.

The soup is great for any night when you need something warm and nourishing. It's also easy to customize based on what's in your fridge.

It's a perfect way to use up leftover ground beef, or buy a fresh package for a quick and easy dinner.

About the Ingredients

1 lb (450g) ground beef

Ground beef adds a deep, savory flavor. If you prefer a leaner version, use ground turkey or plant-based ground meat.

1 large onion, diced

Diced onion forms the base of the soup's flavor. Substitute with a shallot or leek if you prefer a milder taste.

2 cloves garlic, minced

Minced garlic adds a fragrant layer to the soup. If you're short on time, use pre-minced garlic from a jar.

3 cups (750ml) vegetable broth

Vegetable broth provides the base for the soup. Use beef broth if you want a richer, meatier flavor.

1 cup (240ml) water

Water helps create the right consistency for the soup. Adjust based on how thick you prefer the soup to be.

2 large carrots, peeled and diced

Diced carrots add natural sweetness and texture. Substitute with parsnips or sweet potatoes for a different flavor.

1 cup (150g) diced celery

Celery adds a crisp, fresh flavor. If you're out, use chopped green beans or zucchini instead.

1 cup (150g) diced green bell pepper

Diced green bell pepper adds color and crunch. Feel free to skip if you want a simpler version.

1 can (15 oz/425g) diced tomatoes

Diced tomatoes add acidity and depth to the soup. Use fresh tomatoes if you have them on hand.

1 tsp (5g) ground cumin

Ground cumin gives the soup a warm, earthy flavor. Substitute with smoked paprika or chili powder if you prefer a different spice.

1 tsp (5g) dried oregano

Dried oregano gives the soup a traditional, herbal flavor. Use fresh oregano if available, adding it earlier in the cooking process.

1/2 tsp (2.5g) salt

Salt enhances the flavors in the soup. Adjust based on your taste or use sea salt for a different texture.

Step-by-Step Instructions

1. Brown the beef

Heat a large pot over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Break it up with a spoon and set it aside.

2. Sauté the vegetables

In the same pot, add the diced onion and garlic. Cook for 3-4 minutes until the onion is translucent. Add the carrots, celery, and green bell pepper, and sauté for another 5 minutes.

3. Add the broth and tomatoes

Return the browned beef to the pot. Add the vegetable broth, water, and diced tomatoes. Stir well to combine.

4. Season and simmer

Add the ground cumin, dried oregano, and salt. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes. Check that the vegetables are tender.

5. Adjust the consistency

If the soup is too thick, add more water or broth and stir. If it's too thin, let it simmer for a bit longer.

6. Serve and enjoy

Ladle the soup into bowls and serve immediately. It pairs well with a slice of crusty bread or a side salad for a complete meal.

Delicious Variations

• Add shredded cooked chicken or tofu for a heartier protein boost.
• Include a can of black beans or lentils for a more plant-based version.
• Swap the ground beef for ground turkey or a meatless alternative for a lighter option.
• Add a splash of Worcestershire sauce for a deeper umami flavor.

How to Store Cowboy Soup

Frequently Asked Questions

This recipe is a great way to make a thick, hearty soup in less than an hour. It's perfect for weeknights, busy families, or when you want something comforting. Feel free to adjust the ingredients to suit your taste or what's available in your kitchen. Happy cooking, Emily

Cowboy Soup

Cowboy Soup is a quick, satisfying meal made with ground beef and hearty vegetables in a rich broth. It's perfect for a cozy dinner or when you're short on time.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) ground beef
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 cups (750ml) vegetable broth
• 1 cup (240ml) water
• 2 large carrots, peeled and diced
• 1 cup (150g) diced celery
• 1 cup (150g) diced green bell pepper
• 1 can (15 oz/425g) diced tomatoes
• 1 tsp (5g) ground cumin
• 1 tsp (5g) dried oregano
• 1/2 tsp (2.5g) salt

📋 Instructions

1. 1Brown the beef — Heat a large pot over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Break it up with a spoon and set it aside.
2. 2Sauté the vegetables — In the same pot, add the diced onion and garlic. Cook for 3-4 minutes until the onion is translucent. Add the carrots, celery, and green bell pepper, and sauté for another 5 minutes.
3. 3Add the broth and tomatoes — Return the browned beef to the pot. Add the vegetable broth, water, and diced tomatoes. Stir well to combine.
4. 4Season and simmer — Add the ground cumin, dried oregano, and salt. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes. Check that the vegetables are tender.
5. 5Adjust the consistency — If the soup is too thick, add more water or broth and stir. If it's too thin, let it simmer for a bit longer.
6. 6Serve and enjoy — Ladle the soup into bowls and serve immediately. It pairs well with a slice of crusty bread or a side salad for a complete meal.

👨🍳 Chef's Note: This soup is best when the meat is well browned to develop a deep flavor. Adjust the seasoning based on the saltiness of your broth and tomatoes.

Servings: 6

Cuisine: American

Course: Main Course

Simple Cooker Recipes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat