why make this recipe
Creamy Cowboy Soup is a delightful dish perfect for chilly days. Filled with hearty ingredients like ground beef, beans, and potatoes, this soup offers comfort and satisfaction with every spoonful. The creamy texture and warm spices make it a family favorite. Whether you are looking to feed a crowd or simply want a cozy meal at home, this recipe delivers flavor and warmth in every bowl.
how to make Creamy Cowboy Soup
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup diced potatoes (peeled or unpeeled)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
Directions:
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up as it cooks. Once fully browned, drain off any excess grease.
- Reduce heat to medium. Add the diced onion to the pot with the browned beef and sauté for about 5-7 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic to the pot. Stir it in and cook for just about 1 minute more, until fragrant. Be careful not to burn the garlic.
- Sprinkle in the chili powder, ground cumin, and smoked paprika over the meat and vegetables. Stir everything together well, allowing the spices to toast for about 1 minute.
- Pour in the beef broth. Then, add the undrained can of diced tomatoes, the undrained can of diced tomatoes with green chilies, the diced potatoes, and the drained and rinsed black beans. Stir to combine all ingredients thoroughly.
- Bring the soup to a gentle boil over medium-high heat. Once bubbling, reduce the heat to low, cover the pot, and let it simmer for at least 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Once the potatoes are tender, stir in the drained whole kernel corn and the heavy cream (or half-and-half). Heat gently until warmed through and the cream is evenly distributed, but do not bring to a rolling boil after adding the cream.
- Taste the soup and season with salt and freshly ground black pepper to your desired taste. Let it simmer for another 5 minutes on low heat, uncovered, to allow flavors to meld.
- Ladle generous portions of the hot Creamy Cowboy Soup into bowls. Garnish with shredded cheddar cheese before serving. Enjoy immediately!
how to serve Creamy Cowboy Soup
Serve Creamy Cowboy Soup hot, straight from the pot into bowls. It pairs wonderfully with crusty bread, crackers, or tortilla chips for added crunch. For an extra touch, you can top the soup with chopped green onions or additional cheese.
how to store Creamy Cowboy Soup
To store leftover Creamy Cowboy Soup, let it cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. You can also freeze the soup in freezer-safe containers for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat on the stove or in the microwave.
tips to make Creamy Cowboy Soup
- For added flavor, consider using grass-fed beef or adding some bacon to the mix.
- If you want a spicier kick, add some diced jalapeños or a dash of hot sauce.
- To make it even heartier, throw in some other vegetables like carrots or bell peppers.
variation
You can easily adapt this recipe for a vegetarian option by replacing the ground beef with lentils or plant-based meat. Use vegetable broth instead of beef broth for a lighter version of the soup.
FAQs
Can I make this soup in a slow cooker?
Yes! Brown the ground beef and sauté the onion and garlic first. Then, transfer everything to a slow cooker and let it cook on low for 6-8 hours.
Can I add more vegetables to this soup?
Absolutely! Feel free to add any vegetables you like, such as bell peppers, carrots, or spinach, to make the soup even more nutritious.
What can I serve with Creamy Cowboy Soup?
This soup goes well with a side salad, cornbread, or simple toasted bread. Enjoy it with your favorite side for a complete meal!
Creamy Cowboy Soup
Ingredients
Main Ingredients
- 1 lb ground beef For added flavor, consider using grass-fed beef.
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth Use vegetable broth for a vegetarian option.
- 1 14.5-ounce can diced tomatoes (with juice)
- 1 15-ounce can whole kernel corn, drained
- 1 15-ounce can black beans, drained and rinsed
- 1 10-ounce can diced tomatoes with green chilies
- 1 cup diced potatoes Peeled or unpeeled.
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder Adjust for spice preference.
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half For a lighter option, use half-and-half.
- 1 cup shredded cheddar cheese For garnish.
Instructions
Preparation
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks. Once fully browned, drain off any excess grease.
- Reduce heat to medium. Add the diced onion and sauté for about 5-7 minutes, until softened and translucent.
- Add the minced garlic, cooking for about 1 minute until fragrant, being careful not to burn it.
- Sprinkle chili powder, ground cumin, and smoked paprika over the meat and vegetables. Stir and toast the spices for about 1 minute.
- Pour in the beef broth and add the undrained diced tomatoes, diced tomatoes with green chilies, potatoes, and the drained black beans. Stir to combine.
- Bring to a gentle boil over medium-high heat. Once bubbling, reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender. Stir occasionally.
- Stir in the corn and heavy cream, heating gently without bringing to a rolling boil. Season with salt and pepper as desired.
- Let it simmer for another 5 minutes on low heat, uncovered, to meld flavors.
- Serve hot in bowls, garnished with shredded cheddar cheese.
