Description
Creamy Cowboy Soup: A hearty, comforting dish featuring bacon, beans, and veggies. Quick, easy, and sure to please a crowd!
Ingredients
Scale
- 1 pound (450g) ground beef or cubed chuck roast
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced (1 tablespoon)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 2 medium russet potatoes, peeled and cubed (about 2 cups)
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 4 cups (950ml) beef broth
- 1 can (10.5 oz/300g) condensed cream of mushroom soup
- 1 cup (240ml) whole milk or half-and-half
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Brown the Beef Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef (or cubed beef if using) and cook until nicely browned, about 5-7 minutes, breaking it up with a wooden spoon if using ground beef. Season with a pinch of salt and pepper while cooking. If there’s excessive fat, drain all but about 1 tablespoon.
- Step 2: Sauté the Aromatics Reduce heat to medium and add the diced onion to the pot with the beef. Cook for 3-4 minutes until the onion starts to soften and become translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Step 3: Add Vegetables and Seasonings Add the diced carrots and celery to the pot, cooking for another 4-5 minutes until they begin to soften. Stir in the tomato paste and cook for 1 minute to remove the raw flavor. Add the dried thyme, oregano, and bay leaves. Season with another pinch of salt and black pepper.
- Step 4: Build the Soup Base Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to release any browned bits (this is where much of the flavor lives!). Add the cubed potatoes, kidney beans, and corn. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
- Step 5: Simmer Until Tender Cover partially and simmer for about 20-25 minutes, or until the potatoes are fork-tender and the flavors have melded. Stir occasionally to prevent sticking.
- Step 6: Add the Creamy Elements Whisk the condensed cream of mushroom soup and milk together in a separate bowl until smooth. Slowly stir this mixture into the soup. Continue to simmer gently for an additional 10 minutes, stirring occasionally. Be careful not to boil after adding the dairy to prevent curdling.
- Step 7: Final Adjustments Remove the bay leaves. Taste and adjust the seasoning with additional salt and pepper as needed. If the creamy cowboy soup is thicker than you’d like, add a little more broth or milk to reach your desired consistency.
- Step 8: Serve and Garnish Ladle the hot creamy cowboy soup into bowls. Garnish with a sprinkle of fresh parsley, a dollop of sour cream, or some shredded cheddar cheese if desired. Serve with crusty bread or cornbread for a complete meal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 per serving
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg