Description
A warm, hearty bowl of Creamy Cowboy Soup, perfect for busy families, combining flavors of browned beef, tender potatoes, beans, and cream into a satisfying one-pot meal.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup diced potatoes (peeled or unpeeled)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up as it cooks. Once fully browned, drain off any excess grease.
- Reduce heat to medium. Add the diced onion to the pot with the browned beef and sauté for about 5–7 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic to the pot. Stir it in and cook for about 1 minute more, until fragrant.
- Sprinkle in the chili powder, ground cumin, and smoked paprika over the meat and vegetables. Stir everything together well, allowing the spices to toast for about 1 minute.
- Pour in the beef broth and add the undrained can of diced tomatoes, the undrained can of diced tomatoes with green chilies, the diced potatoes, and the drained black beans. Stir to combine all ingredients thoroughly.
- Bring the soup to a gentle boil over medium-high heat. Once bubbling, reduce the heat to low, cover the pot, and let it simmer for at least 20–25 minutes, or until the potatoes are tender. Stir occasionally.
- Once the potatoes are tender, stir in the drained whole kernel corn and the heavy cream (or half-and-half). Heat gently until warmed through, but do not bring to a rolling boil after adding the cream.
- Taste the soup and season with salt and black pepper to your desired taste. Simmer for another 5 minutes on low heat, uncovered.
- Ladle portions into bowls and garnish with shredded cheddar cheese before serving.
Notes
Store leftovers in an airtight container for 3–4 days in the refrigerator. Freeze in safe containers for up to 3 months. Reheat gently to prevent separation of cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg
Keywords: soup, cowboy soup, creamy soup, one-pot meal, comfort food