There’s just something so satisfying about a big, warm bowl of cowboy soup. It’s one of those hearty, throw-it-all-in-the-pot meals that can feed a crowd and warm you up from the inside out. Loaded with ground beef, potatoes, and plenty of veggies, this soup has a little bit of everything: savory, smoky, a hint of spice, and tons of comforting flavor. The best part? It’s easy to make and can be adapted to suit what you have on hand—perfect for those nights when you need to clean out the pantry or use up extra veggies in the fridge.

Growing up, cowboy soup was a staple at family gatherings, especially on cold winter nights. My mom would make a huge pot, and the whole house would fill with the aroma of onions, garlic, and spices simmering together. I remember crowding around the table, each of us with a big bowl topped with shredded cheese and maybe a dollop of sour cream. It was the kind of meal that brought everyone together, no matter what kind of day we’d had. This recipe brings me back to those cozy evenings, and I hope it brings a little warmth and comfort to your table too.

A little background on cowboy soup

Cowboy soup, sometimes called “cowboy stew,” is a classic American dish that traces its roots back to the rugged simplicity of the American West. Cowboys working long hours on cattle drives needed hearty, filling meals that could be made with whatever ingredients were available. This soup evolved to include staple ingredients like potatoes, beans, and whatever canned vegetables were on hand. Over time, it became a favorite for busy families looking for a simple, one-pot meal. Today, there are as many variations of cowboy soup as there are cooks who make it, with each one adding their own spin.

Let’s talk ingredients: hearty, simple, and customizable

Each ingredient in this cowboy soup has a role to play in creating that comforting, well-rounded flavor. Here’s a closer look:

Ground beef: The star protein of this dish, ground beef adds a rich, savory base. If you prefer something leaner, you can swap in ground turkey, though it will give a slightly different flavor.
Yukon gold potatoes: These add a creamy texture and hold up well in the soup without turning mushy. You can substitute with red potatoes or even sweet potatoes for a twist.
Onion, celery, and garlic: These three are the aromatic base that brings depth to the broth. Make sure to cook them until they’re softened for the best flavor.
Carrots: They add a bit of sweetness and color, making the soup even more visually inviting. For extra veggies, try adding diced bell peppers or zucchini.
Green beans, corn, and black-eyed peas: These canned veggies give the soup a satisfying texture and variety. Feel free to swap in other beans (like kidney or pinto) or vegetables you prefer.
Tomato paste and diced tomatoes: These add acidity and body to the broth, balancing out the richness of the beef.
Beef broth: This is the base of the soup, adding a savory depth. Chicken broth works in a pinch, though beef broth gives a more robust flavor.
Spices: Italian seasoning, smoked paprika, and chili powder give the soup a warm, smoky taste with a bit of spice. If you like it spicier, add more chili powder or a dash of cayenne pepper.

Essential kitchen tools: keeping it simple

To make cowboy soup, you don’t need a lot of fancy equipment, but a few key tools will make the process smoother:

Large Dutch oven or stockpot: This soup makes a big batch, so you’ll need a pot that can hold it all. A Dutch oven is ideal because it distributes heat evenly, but any large, sturdy pot will work.
Wooden spoon or spatula: For browning the beef and stirring the soup, a wooden spoon is perfect because it won’t scratch your pot.
Ladle: A ladle makes it easy to serve up big, hearty portions.
Chef’s knife and cutting board: Since there’s a bit of chopping involved, a sharp knife and a sturdy cutting board will make prepping the veggies much faster.

Step-by-step: how to make cowboy soup

Let’s dive into the cooking process. This is a one-pot meal, so once you get it going, you can relax and let the soup simmer.

Sauté the aromatics
Heat the olive oil in your large Dutch oven over medium-high heat. Once it’s hot, add the diced onion and celery, and cook for about 2-3 minutes until they’re soft and translucent. Add the minced garlic and cook for another minute or two until fragrant. This step builds the base flavor for the soup, so don’t rush it—let those veggies get nice and tender.
Brown the ground beef
Add the ground beef to the pot, breaking it up with your spoon as it cooks. You’ll want to cook it until no pink remains, which should take about 5-7 minutes. Browning the beef adds richness to the soup and a slightly caramelized flavor.
Add the remaining ingredients
Now it’s time to add everything else! Stir in the diced potatoes, carrots, green beans, tomato paste, diced tomatoes (with juices), black-eyed peas, corn, Italian seasoning, smoked paprika, and chili powder. Pour in 4 cups of beef broth to start, adding up to 2 more cups if you like a thinner consistency. Stir everything well to combine.
Simmer until the potatoes are tender
Turn the heat up to high and bring the soup to a boil. Once it’s bubbling, reduce the heat to medium-low, cover the pot, and let it simmer for about 14-16 minutes. You’ll know it’s ready when the potatoes are fork-tender. At this point, taste the soup and add salt, pepper, or a pinch of red pepper flakes if you’d like a bit more heat.
Serve and enjoy
Ladle the hot soup into bowls and top with your favorite garnishes. I love adding a sprinkle of shredded cheese and a little sour cream, but diced avocado or fresh cilantro would also be delicious.

Variations and adaptations: make it your own

One of the great things about cowboy soup is how adaptable it is. Here are a few ideas to change it up:

Make it vegetarian: Skip the beef and use vegetable broth instead of beef broth. You could add more beans, like kidney or pinto beans, for extra protein.
Low-carb version: Swap the potatoes for cauliflower florets and add more low-carb veggies like bell peppers or spinach.
Spice it up: If you love heat, add more chili powder or a few dashes of hot sauce. You could also include diced jalapeños with the onions and celery.
Add grains: For a heartier version, try adding a handful of cooked rice, barley, or even small pasta shapes at the end of cooking.
Use different meats: Ground turkey or chicken work well here if you’re trying to keep it lighter, though the flavor will be milder than with beef.

Serving ideas: make it a meal

Serve your cowboy soup with a few simple sides to turn it into a complete meal. Here are some of my favorite options:

Bread: A slice of crusty bread or a warm roll is perfect for soaking up the flavorful broth.
Toppings: Try shredded cheese, sour cream, diced avocado, or a sprinkle of fresh herbs like parsley or cilantro.
Side salad: A simple green salad with a tangy vinaigrette makes a great contrast to the hearty soup.

Suggested beverages

For a refreshing pairing, try a glass of iced tea with lemon or a crisp sparkling water. I find that the light, clean flavors balance out the richness of the soup. You could also serve it with hot apple cider for a cozy, seasonal touch, or even a cold glass of lemonade if you like a bit of tartness with your meal.

Storing and reheating leftovers

Cowboy soup stores beautifully, making it ideal for meal prep or leftovers. Transfer any remaining soup to an airtight container and store it in the fridge for up to four days. When you’re ready to reheat, simply warm it on the stovetop over medium heat until hot, or pop a bowl in the microwave, covered, for 1-2 minutes. If the soup has thickened up in the fridge, just add a splash of broth or water to bring it back to your desired consistency.

Adjusting for different serving sizes

This recipe makes about 6-8 generous servings, but it’s easy to scale up or down. If you’re cooking for a smaller group, simply halve the ingredients. For a crowd, double the recipe and use a very large stockpot. When scaling, keep an eye on the seasoning—you may want to taste and adjust the salt and spices as you go.

Troubleshooting tips: avoiding common pitfalls

Too thick: If your soup turns out thicker than you’d like, add a bit more broth until it reaches your preferred consistency.
Too bland: Taste and add a pinch of salt or an extra dash of chili powder. Seasoning is key to bringing out all those delicious flavors.
Undercooked potatoes: If your potatoes aren’t quite tender, cover the pot and simmer for a few extra minutes.

Frequently asked questions

1. Can I freeze cowboy soup?
Yes! Cowboy soup freezes well. Just let it cool completely, then store it in airtight containers in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

2. What toppings go well with cowboy soup?
Shredded cheese, sour cream, diced avocado, and fresh herbs like cilantro or parsley all make great toppings.

3. Can I use fresh vegetables instead of canned?
Absolutely. Fresh green beans or corn would work well. Just add a few extra minutes of cooking time to ensure they’re tender.

4. How can I make the soup spicier?
Add more chili powder, a dash of cayenne, or some diced jalapeños. You can also serve it with hot sauce on the side.

5. What can I use instead of beef broth?
Chicken broth works in a pinch, though it will slightly change the flavor. Vegetable broth is also an option if you’re making a vegetarian version.

Enjoy making this cozy, flavorful cowboy soup and feel free to customize it to your heart’s content. It’s a recipe that’s meant to be shared and savored, bringing a bit of warmth and comfort to anyone who digs in.

Cowboy Soup Recipe