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.
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.
Looking for more hearty one pot meals? Check out cowboy chili or turkey pumpkin black bean chili.
Recipe at a glance
- Easy one-pot meal. Everything cooks in a single pot, making both dinner and cleanup a breeze.
- Perfect for busy weeknights. With minimal prep and mostly pantry and freezer staples, you can have dinner on the table in about 30 minutes.
- Hearty and filling. Ground beef, potatoes, beans, and vegetables make this a satisfying meal that doesn’t need much on the side.
- Budget-friendly. Made with affordable ingredients that are easy to keep on hand, this soup is a great way to feed a crowd without breaking the bank.
- Family-approved. The mild Tex-Mex flavors appeal to both kids and adults, and everyone can customize their bowl with their favorite toppings.
- Great for meal prep. Cowboy soup tastes even better the next day and freezes beautifully for quick lunches and easy dinners later.
- Loaded with vegetables. Frozen mixed vegetables make it easy to add color, flavor, and nutrition without any extra chopping.
- Easy to customize. Swap in different beans, add extra vegetables, or make it spicier with jalapeños or hot sauce to suit your family’s tastes.
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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:
See the recipe card for full information on ingredients and quantities.
- Ground beef: Lean ground beef creates a rich, hearty base and adds plenty of protein. An 85/15 or 90/10 blend provides great flavor without leaving too much grease behind.
- Frozen mixed vegetables: A blend of carrots, peas, corn, and green beans adds color, texture, and nutrition without any peeling or chopping, making this soup especially convenient for busy nights.
- Frozen hash browns with onions and peppers: These add hearty potatoes along with diced onions and bell peppers, eliminating several prep steps while helping thicken the soup as it cooks.
- Ranch-style beans: Unlike plain pinto beans, ranch-style beans are seasoned in a mildly spicy tomato-based sauce, adding extra flavor with no additional work.
- Diced tomatoes with green chiles: These tomatoes add acidity and brightness, while the green chiles contribute a mild kick that complements the beef and spices without making the soup overly spicy.
- Tomato juice: Tomato juice gives the broth a rich tomato flavor and creates a smooth, slightly thicker consistency than using broth alone.
- Beef broth: Beef broth deepens the savory flavor and balances the acidity of the tomatoes for a richer-tasting soup.
- Cumin and chili powder: These classic Southwestern spices give Cowboy Soup its signature warm, earthy flavor. They season the soup without overwhelming the other ingredients.
- Minced garlic: Just a small amount of garlic enhances the savory flavors and adds depth to the broth.
- 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.
Substitutions and variations
If you like to customize your soup, try stirring in one or more of these favorites:
- Black beans or pinto beans for extra protein and fiber.
- Whole kernel corn for a little extra sweetness.
- Chopped jalapeños for more heat.
- Worcestershire sauce for additional savory depth.
- Smoked paprika for a subtle smoky flavor.
- Fresh cilantro, shredded cheddar cheese, sour cream, or crushed tortilla chips for serving.
- Ground turkey, chicken, pork or even ground sausage can be used instead of ground beef.
How to make cowboy soup
Step 1: 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.
Step 2: 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.
Step 3: Stir in the garlic and cook for 30 seconds.
Step 4: Stir in the diced tomatoes with their juice, the drained ranch style beans, cumin and chili powder.
Step 5: 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.
Step 6: Season the soup with salt and pepper to your preference.
Serving suggestions
Since Cowboy Soup is already a hearty meal, simple sides are all you need to round out dinner. Here are some serving suggestions that pair well with it:
- Cornbread: A warm slice of Southern skillet cornbread is perfect for soaking up every last drop of the flavorful broth. Try it with my Cracklin’ bread for a heartier meal.
- Biscuits or bread: Serve with warm buttermilk biscuits, a loaf of French bread, sourdough, or crusty Italian bread for dipping.
- Twice Baked Potatoes: For an extra-hearty meal, pair the soup with twice baked potatoes topped with butter, shredded cheese, and sour cream.
- Side Salad: Balance the richness of the soup with a simple green salad tossed in buttermilk ranch dressing or a tangy vinaigrette.
- Savory muffins: Buttery, cheese and bacon muffins complement the Tex-Mex flavors of the soup and are especially popular with kids.
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.
Cowboy soup FAQ’s
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. Substitute fresh diced carrots, green beans, corn, onions, and bell peppers. Since fresh vegetables take longer to cook, simmer the soup for an additional 10–15 minutes or until they’re tender.
No. Add the frozen vegetables and hash browns directly to the pot. They’ll thaw quickly as the soup cooks.
Tried This Recipe? Let Me Know!
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If you made Cowboy Soup, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Cowboy Soup
Ingredients
- 1 ½ 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 ½ teaspoons cumin
- 1 ½ 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.