Cowboy Soup

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This rich, hearty, slightly spicy Cowboy Soup recipe is perfect for cozy season family dinners! Ground beef is browned with onions and garlic as the base for a rich, tomato and chili broth with hints of cumin and smoky paprika. And, as it tastes better the next day it is the perfect big-batch soup recipe to enjoy throughout the week!

See recipe card below for full list of measurements, ingredients, and instructions.

Why This Is Your New Favorite Soup Recipe

With a ground beef, fresh onion and garlic base you won’t believe you’ve made the richness of the spiced tomato broth in this soup with otherwise canned ingredients. You’ve got soft potatoes and creamy veg in each spoonful, all pulled together with a cumin-paprika tomato broth that tastes so much more complex than it is to make.
This soup tastes even better the next day, so I usually make a big pot of it for dinner, so that there are also bowls of soup going spare for lunch over the next few days.
Without the need for any swaps, this Cowboy Soup recipe is naturally dairy and gluten-free! But, do check the ingredients listed on your carton of beef broth because sometimes added ingredients not suitable for gluten intolerance can be snuck in!
Leaning heavily on canned ingredients (without compromising on flavor!) this is a budget friendly soup, so a great thing to make just before payday. If you have ground beef in the freezer, you might also already have everything you need in the pantry.

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What I Learned Testing This Recipe

I’ve found I get a better flavor if I let the beef brown properly before starting to break it up. Leaving it undisturbed for a minute or two at a time gives it deeper color and a richer, meatier broth as it will start to steam as you break it up.
I found about ¾ inch was the right size to cut the potatoes. Larger chunks might still be underdone when the rest of the soup is ready, and I found that smaller ones started dissolving into the broth.
Using canned ingredients, I find I sometimes don’t need to add any salt to this at all, so wait until the very end before adding any.

Ingredients

Ground beef – I prefer lean beef for this soup so I don’t get lots of fat from the beef floating on the surface. Frozen beef works well and is more budget friendly. You could also use ground turkey for a lighter soup.

Onion and bell pepper – Chopped. These are the fresh veggies that will lift the canned ones in the soup.

Garlic – Minced.

Beef broth – I prefer to use a low sodium variety so I can better control the amount of salt overall in the soup.

Diced tomatoes with green chilis – These are such a great flavor shortcut for that classic ‘cowboy’ flavor. If you can’t find them, use regular tomatoes and a small can of diced chilis.

Canned pinto beans – Don’t drain them, as the liquid will help thicken the soup. Canned kidney beans would make a good substitute.

Canned corn – But drain the corn, as that liquid will just make the soup too sweet! Frozen corn would work too, but only add it in the last 10 minutes of cooking.

Yukon gold potatoes – Cut into bite-sized cubes. If you don’t want to use Yukons, choose another waxy variety that won’t fall apart in the soup.

Chili powder, paprika and ground cumin – This trio of spices will really add depth to the soup. Use smoked paprika rather than regular if you can find it! It will add that ‘campfire’ flavor to the soup the regular sort won’t manage.

Pot of Cowboy soup with beef, corn and beans with a wooden spoon resting in it.

White bowls of cowboy soup with cups of beer and crackers on the side.

Serving & Storage Suggestions

I like to serve crackers or cornbread on the side, as I think there is already too much going on for toppings. But, I would not say no to a little shredded cheese scattered over each bowl!

I’ve found leftovers of this soup taste better the next day, so you can make it ahead to heat through when you’re ready to serve. A finished pot of soup should last 3-4 days in the refrigerator. Reheat portions in the microwave, or the entire pot (only once!) on the stovetop. You might need to add a splash of water as the potatoes and beans will absorb liquid as the soup sits.

You can freeze the soup for up to 3 months, but the potatoes may turn a little soft or grainy. Thaw portions overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this Cowboy Soup in the slow cooker?

I’ve not tested it, but I can’t see why not. I’d sauté the beef, onions and garlic as normal, then cook everything on LOW for 6-8 hours or HIGH for 3-4 hours. I’d also cut the potatoes a little bigger to help guard against them falling apart. If you try this method, do let me know how you get on!

How spicy is this soup?

I’d say it is mild to moderate, you can make it adding a pinch of cayenne, or make it milder by using plain canned tomatoes.

Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.