Cowboy Soup
Cowboy soup is a hearty, rustic dish that’s made with simple ingredients and inspired by traditional cowboy-style cooking. This dump-and-go version requires no chopping and is ready in under 30 minutes.
The Cooking Bride is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
As a busy mama, I appreciate a one pot meal I can easily whip together like a big ol’ pot of hearty soup. Not only does it simplify both cooking and cleanup, but I can make a big batch to freeze or refrigerate the leftovers for a quick and easy meal on a busy day. It doesn’t get much easier than this hearty cowboy soup recipe. Similar to chili but with a thinner consistency, cowboy hamburger soup is a filling and easy meal for the whole family on cold days.
Why is it called cowboy soup?
Cowboy cuisine is inspired by meals made on the open range during cattle drives. They are typically simple, straightforward recipes relying on a few versatile staples like ground beef, beans, vegetables, and canned goods that would have been easy for hungry cowboys to store and cook over an open fire.
Ingredients and tools you will need
When you are in a hurry, you don’t want to stop and chop a bunch of stuff. That’s why I’m taking advantage of a couple frozen items to make this a simple, dump and go recipe. To make this easy cowboy soup recipe, you will need:
- 2 pounds ground beef
- 1 (12-ounce) bag frozen mixed vegetables – I used the type with frozen green beans, carrots, sweet corn and peas.
- 1 (28-ounce) bag hash browns with onions and peppers – these may also be labeled Potatoes O’Brien.
- 2 teaspoons minced garlic
- 2 (10-ounce) cans diced tomatoes with green chiles – aka Rotel tomatoes. I used the original flavor, but for extra heat you can use hot.
- 2 (15-ounce cans) ranch-style beans, drained – these are pinto beans cooked with onions, garlic, and spices in a tomato sauce. If you can’t find them, substitute with regular pinto beans, black beans or kidney beans.
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 2 cups tomato juice
- 2 cups beef broth
- Salt and ground black pepper, to taste
- Large stock pot or enameled Dutch oven – I suggest staying away from a cast iron Dutch oven for this one. The acid in the tomatoes can interact with the iron and give the soup a metallic taste.
How to make cowboy soup
- Cook the ground beef over medium heat in a large pot until it’s no longer pink. Be sure to break up the meat into bite-sized pieces as it cooks.
- Using a slotted spoon, remove the cooked ground beef from the pot and set it aside. Drain and discard the excess grease, then return the ground meat to the pot.
- Add the bag of mixed vegetables and the hash browns. Stir and cook for two minutes.
- Stir in the garlic and cook for 30 seconds.
- Stir in the diced tomatoes with their juice, the drained ranch style beans, cumin and chili powder.
- Add the tomato juice and beef broth. Bring the liquid to a boil, then reduce the heat to medium-low, cover and cook for 15 minutes until the soup is heated through and the vegetables are tender.
- Season the soup with salt and pepper to your preference.
Flavor variations
Some variations of this dish include the addition of rice, pasta, diced sweet potatoes or even hominy for extra heartiness. It’s often served with cornbread, crackers or tortilla chips. For extra heat, add sliced jalapenos or hot sauce with a dollop of sour cream or shredded cheese.
Storage, freezing and reheating instructions
Storage. Transfer the cooled leftover soup to an airtight freezer-safe containers and store in the refrigerator within two hours. Consume within four days.
Freezing. Transfer the cooled leftover cowboy soup to an airtight container. Be sure to leave a couple of inches at the top for expansion. Alternately, you can spoon the soup into freezer bags, again leaving room for expansion. To save space, freeze the bags flat on a level surface. Once it’s frozen, store upright or stack. Consume within three months. Thaw completely before reheating.
Reheating. Pour the thawed soup into a saucepan. Cover and heat over medium heat until warm. The soup can also be heated for 1-2 minutes in the microwave. Stir well before eating.
Frequently asked questions
Yes. Brown the ground beef, drain the excess fat and add it to a Crock Pot. Stir in the remaining ingredients and cook on low for heat for 6-8 hours or high for 3-4 hours. Season with salt and pepper to taste.
Yes. Use the SAUTE function to brown the ground beef. Turn off the SAUTE function and remove the brown ground beef from the insert and drain and discard the remaining grease. Add the remaining ingredients. Seal and lock the Instant Pot. Turn on the MANUAL function and set the timer for five minutes. Let the pressure drop naturally.
Yes. Ground turkey, chicken, pork or even ground sausage can be used instead of ground beef.
Serve cowboy soup with
- Skillet Cornbread
- Southern Buttermilk Biscuits
- Cracklin’ Cornbread
- Cheese and Bacon Muffins
- Bacon, Lettuce, and Tomato Wedge Salad with Buttermilk Blue Cheese Dressing
More delicious soup recipes
Cowboy Soup
Ingredients
- 1 1/2 pounds ground beef
- 1 (12-ounce) bag frozen mixed vegetables
- 1 (28-ounce) bag hash browns with onions and peppers
- 2 teaspoons minced garlic
- 2 (10-ounce) cans diced tomatoes with green chiles
- 2 (15-ounce) cans ranch-style beans
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 2 cups tomato juice
- 2 cups beef broth
- Salt and pepper, to taste
Instructions
- In a large stock pot, cook the ground beef over medium heat until no longer pink. Be sure to break up the meat into bite-sized pieces as it cooks.
- Using a slotted spoon, remove the cooked ground beef from the pot and set aside. Drain the grease from the pot. Return the ground beef to the pot.
- Add the bag of mixed vegetables and the hash browns. Stir and cook for two minutes.
- Stir in the garlic and cook for 30 seconds.
- Stir in the diced tomatoes, beans, cumin and chili powder.
- Add the tomato juice and beef broth. Bring the liquid to a boil, then reduce the heat to medium-low, cover, and cook for 15 minutes until the soup is heated through and the vegetables are tender.
- Season with salt and pepper to your preference.
I hope you enjoy this recipe! Please leave any questions in the comments.