Description
Looking for a comforting meal? Try our Cowboy Soup Recipe for a hearty and delicious dish. Discover the easy steps here!
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 stalks celery (diced)
- 4 cloves garlic (mined)
- 2 lbs ground beef
- 1 lb yukon gold potatoes (cut into 1-inch pieces (4 medium potatoes))
- 4 carrots (peeled and sliced into rounds)
- 1 (14.5 -ounce) can green beans (drained)
- 3 Tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 1 (15-ounce) can black eyed peas (drained and rinsed)
- 1 (15-ounce) can corn (drained)
- 4–6 cups beef broth (I used 6 cups)
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, and red pepper flakes to taste
- Toppings as desired (see notes)
Instructions
- Step 1: Heat the olive oil in a large dutch oven over medium-high heat. Once it’s hot, add the onion and celery and cook for 2-3 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
- Step 2: Add the ground beef and brown until no pink remains. Stir in the rest of the ingredients, spices, and 4 cups of beef broth until combined. Add up to 2 cups more broth to reach desired consistency.
- Step 3: Turn the heat up to high and bring it to a boil. Once it’s boiling, turn the heat down to medium-low, cover, and simmer for 14-16 minutes, until the potatoes are fork-tender. Taste and add more salt, pepper, or red pepper flakes as needed.
- Step 4: Serve hot with desired toppings. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or covered in the microwave until heated through.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg