Cowboy Soup is a bold, hearty dish that brings together ground beef, beans, vegetables, and tomatoes in a rich, savory broth. It’s a rustic, one-pot meal that fills me up and warms me down to my boots. Whether I’m feeding the whole family or just looking for a comforting weeknight dinner, this soup delivers every time. Cowboy Soup

Why You’ll Love This Recipe

I love how this soup is both easy to make and full of flavor. It’s budget-friendly, uses simple pantry staples, and comes together quickly—no fancy ingredients or long prep needed. I can throw everything into one pot and let it simmer into a thick, satisfying meal. Plus, it stores well and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
yellow onion
garlic
diced tomatoes (with juice)
tomato sauce
whole kernel corn (canned or frozen)
pinto beans (drained and rinsed)
green beans (canned or frozen)
potatoes (peeled and cubed)
beef broth
chili powder
salt
black pepper

Directions

I start by browning the ground beef in a large pot over medium heat. Once it’s cooked through, I drain the excess grease.
I add chopped onions and garlic to the beef and cook for about 3 minutes until they’re soft and aromatic.
Then I stir in the diced tomatoes, tomato sauce, corn, pinto beans, green beans, potatoes, and beef broth.
I season everything with chili powder, salt, and black pepper, then stir to combine.
I bring the soup to a boil, reduce the heat, and let it simmer for 30–40 minutes until the potatoes are tender and the flavors are well blended.
I give it a final taste, adjust the seasoning if needed, and it’s ready to serve.

Servings and timing

This recipe yields 6–8 servings. It takes about 10–15 minutes to prepare and 35–40 minutes to cook, making it a great meal for busy nights or lazy weekends.

Variations

I like to mix things up depending on what I have. Sometimes I use black beans or kidney beans instead of pinto. For extra heat, I toss in a can of diced green chilies or a pinch of cayenne pepper. When I want to make it stretch even further, I add elbow macaroni or rice. It’s also great with ground turkey or sausage instead of beef.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the soup in individual portions for up to 3 months. When reheating, I warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.

FAQs

Can I make this soup in a slow cooker?

Yes, after browning the beef and onions, I transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

What kind of beans work best?

I usually go with pinto beans, but I’ve used black beans, kidney beans, and even navy beans—whatever I have on hand.

Can I make it vegetarian?

Sure! I skip the beef and use extra beans or a plant-based ground meat alternative. I also switch to vegetable broth.

Do I need to peel the potatoes?

I usually do for texture, but if I’m using red or Yukon gold potatoes, I just scrub them well and leave the skins on.

How do I make it spicier?

I add jalapeños, red pepper flakes, or a dash of hot sauce if I want to kick up the heat.

Conclusion

Cowboy Soup is a hearty, comforting classic that always hits the spot. I love how flexible and foolproof it is—perfect for feeding a crowd or stocking up the freezer. With its bold flavors and satisfying texture, it’s the kind of recipe I turn to again and again when I need a warm, filling meal with a whole lot of soul.