Cowboy Soup
A cozy bowl that tastes like a weeknight win
This cowboy soup delivers big, smoky-sweet flavor with a hearty, stew-like texture that comforts without fuss. For a practical tip: brown the beef well for the deepest savory base before adding liquids. If you want lighter soup ideas for evenings when you’re watching calories, take a look at 11 low-calorie high-protein soups for alternatives that still hit the comfort note.
Why this recipe earns a permanent spot in the rotation
Simple pantry cans plus a couple of spices make this one-pot meal fast and forgiving; it’s kid-friendly, easy to scale, and holds well for leftovers. If you’re short on time but want creamy, homey soup textures, you might also enjoy the 30-minute broccoli cheddar soup for another fast weeknight option.
What people tend to love about it
Quick highlights
- Big, familiar flavors from chili powder and cumin
- One-pot cleanup and minimal active cooking time
- Flexible toppings let everyone customize their bowl
- Kid-approved because of the mild spice profile
- Budget-friendly with pantry staples
How the cooking unfolds at a glance
This recipe follows a classic sauté-to-simmer flow: brown the meat, soften aromatics, add canned ingredients and broth, season, then simmer briefly to blend flavors. If you like a thicker texture, simmer uncovered for a few extra minutes to reduce liquid. For inspiration on soups that soothe and warm, check out this anti-inflammatory golden detox soup which also emphasizes simple, nourishing ingredients.
Prep strategies that save time
Chop the onion and mince the garlic ahead and store them in a sealed container in the fridge for up to 24 hours. Open and rinse the beans the night before if you want the quickest assembly; drain the corn well to avoid diluting the broth. If you plan to freeze portions, cool completely before packaging.
Ingredients
1 lb ground beef, 1 onion, diced, 2 cloves garlic, minced, 1 can diced tomatoes, 1 can kidney beans, drained and rinsed, 1 can corn, drained, 2 cups beef broth, 1 teaspoon chili powder, 1 teaspoon cumin, Salt and pepper to taste, Optional toppings: shredded cheese, sour cream, green onions
This list uses pantry staples; for a cozy fall meal idea that leans on sausage and pasta, see this autumn sausage tortellini soup with spinach.
Ingredient swaps and buying tips
- Choose 80/20 ground beef for best flavor; use leaner beef if you prefer less fat and drain more thoroughly.
- Canned diced tomatoes are fine; fire-roasted tomatoes add extra depth.
- Swap beef broth for low-sodium chicken or vegetable broth to control salt.
- Use frozen corn if canned isn’t on hand—no need to thaw, just add directly.
Step-by-step cooking instructions
- In a large pot set over medium heat, add the ground beef and cook, breaking it up, until it’s fully browned and no pink remains. Drain off excess fat.
- Add the diced onion and minced garlic to the pot with the browned beef and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
- Stir in the can of diced tomatoes (with juices), the drained and rinsed kidney beans, the drained can of corn, and the 2 cups of beef broth until everything is combined.
- Add the chili powder, cumin, and salt and pepper to taste; stir well to distribute the spices.
- Bring the mixture up to a gentle simmer, then reduce the heat and let it cook for 20 minutes, stirring occasionally to prevent sticking and to let flavors meld.
- Serve the soup hot and offer optional toppings such as shredded cheese, sour cream, and chopped green onions so each person can customize their bowl.
Timing and how it should look while cooking
Aim for 8–10 minutes to brown the beef, about 3–4 minutes to soften the onion, and a 20-minute simmer after adding liquids; the finished soup should be slightly thickened with tender beans and a cohesive broth. For visual cues: the onions will be translucent, the beef evenly browned, and small bubbles should rise steadily during the simmer.
How to serve and who will love it
This cowboy soup makes a satisfying weeknight dinner and is perfect for casual gatherings, potlucks, or a lunch that stretches to dinner. Pair it with crusty bread, cornbread, or a crisp green salad for balance.
Serving ideas
- Ladle into bowls and top with shredded cheddar and a dollop of sour cream
- Serve with warm corn muffins for a Southwestern touch
- Spoon over baked potatoes for a chili-style loaded spud
Storing leftovers safely and reheating
Cool soup to room temperature within two hours, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium heat until steaming, or microwave in 60-second intervals, stirring between each.
Storage reminders
- Label frozen containers with date and contents
- Thaw overnight in the fridge before reheating for best texture
- Add a splash of broth when reheating if the soup has thickened
Helpful tools and time-saving tricks
A wide, heavy-bottomed pot or Dutch oven helps brown meat evenly and prevents scorching. Use a wooden spoon to break up the beef and a ladle for serving. For faster prep, buy pre-diced onion or use a food processor.
Extra shortcuts
- Brown meat and store in fridge up to 2 days in advance
- Use pre-minced garlic from a jar when in a rush
- Swap ground turkey for beef for a lighter profile
Flavor twists to try next time
For a smoky kick, add a chipotle in adobo (finely chopped) or a dash of smoked paprika; to stretch it into a chili, reduce the broth and add tomato paste for richness. Make it vegetarian by swapping beef for a plant-based crumble and using vegetable broth.
Easy swaps
- Ground turkey or plant-based meat substitute for beef
- Black beans in place of kidney beans for a different texture
- Add diced bell pepper when sautéing onion for more color
Nutrition snapshot
Per serving (approximate for 6 servings): Calories ~320, Protein ~20g, Fat ~15g, Carbohydrates ~24g. Serving size: about 1 1/2 cups.
Notes on adjusting nutrition
- Use leaner ground beef and low-sodium broth to cut calories and sodium
- Reduce cheese and sour cream toppings to lower fat and calories
- Add extra beans and reduce beef to increase fiber and lower saturated fat
Common questions about making cowboy soup
What if I don’t have canned corn?
You can use frozen corn straight from the bag—no need to thaw—or omit it entirely and add diced bell pepper for sweetness.
Can I make this in a slow cooker?
Yes: brown the beef and sauté the onion and garlic first, then transfer everything to a slow cooker and cook on low for 4–6 hours or high for 2–3 hours.
Is this recipe freezer-friendly?
Absolutely—cool completely, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Ready to stir up a pot?
Give this cowboy soup a try tonight and adjust the toppings to suit your family’s favorites — it’s an easy, satisfying recipe that’s built to be flexible and forgiving.
Cowboy Soup
Ingredients
Method
- In a large pot set over medium heat, add the ground beef and cook, breaking it up, until it’s fully browned and no pink remains. Drain off excess fat.
- Add the diced onion and minced garlic to the pot with the browned beef and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
- Stir in the can of diced tomatoes (with juices), the drained and rinsed kidney beans, the drained can of corn, and the 2 cups of beef broth until everything is combined.
- Add the chili powder, cumin, and salt and pepper to taste; stir well to distribute the spices.
- Bring the mixture up to a gentle simmer, then reduce the heat and let it cook for 20 minutes, stirring occasionally to prevent sticking and to let flavors meld.
- Serve the soup hot and offer optional toppings such as shredded cheese, sour cream, and chopped green onions.
