Make this hearty one-pot cowboy soup featuring ground beef, beans, and vegetables. It is a filling comfort food dinner idea perfect for busy weeknights.
Author:avasinclair
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 cups beef broth
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon cumin
Salt and black pepper to taste
Optional: 1/2 cup heavy cream for creamy cowboy soup
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned. Drain off any excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic, chili powder, oregano, and cumin. Cook for 1 minute until fragrant.
Pour in the diced tomatoes (with their juice), kidney beans, black beans, corn, and beef broth.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to let the flavors combine. Season with salt and pepper.
For a creamy cowboy soup variation, stir in the heavy cream during the last 5 minutes of simmering. Do not boil after adding cream.
Serve this savory beef and bean chili stew hot with your favorite toppings.
Notes
You can easily adapt this to a slow cooker cowboy soup by browning the beef and sautéing the onion first, then adding all ingredients (except cream) to the slow cooker and cooking on low for 6-8 hours or high for 3-4 hours.
Serve this filling bean soup with cornbread or crusty bread for a complete family dinner idea.
For a spicier version, add a pinch of cayenne pepper with the other spices.