Description

Cowboy Soup

Get a taste of the wild west with this hearty Cowboy Soup! It’s a perfect blend of Tex-Mex ingredients, including ground beef, beans, vegetables, and smoky seasonings that will bring a comforting, rustic flavor to your table. This recipe is great for busy weeknights, makes a large batch for leftovers, and is super easy to freeze for later. Serve it up with some gluten-free cornbread, and you’re all set for a cowboy-approved feast!

2 tbsp olive oil
1 medium yellow onion, diced
3 stalks celery, diced
4 cloves garlic, minced
2 lbs ground beef
1 lb Yukon gold potatoes, cut into 1-inch pieces
4 carrots, sliced
1 can (14.5 oz) green beans, drained
3 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black-eyed peas, drained
1 can (15 oz) corn, drained
4-6 cups beef broth
2 tsp Italian seasoning
1 tsp smoked paprika
2 tsp chili powder
Salt, pepper, and red pepper flakes to taste

Directions:
1. Heat olive oil in a large Dutch oven. Sauté onion and celery for 2-3 minutes. Add garlic and cook until fragrant.
2. Add ground beef and cook until no pink remains. Stir in all remaining ingredients with broth to desired consistency.
3. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until potatoes are tender. Adjust seasoning as needed.
4. Serve hot with your favorite toppings!

Prep Time: 10 mins
Kcal: 449 per serving