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Hearty Cowgirl Soup with ground beef, beans, corn and vegetables

Easy Cowgirl Soup

This hearty Cowgirl Soup combines seasoned ground beef, beans, corn, tomatoes, and tender vegetables in a flavorful smoky broth. Made in one pot, it is an easy and comforting American dinner for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup, Main Course
Cuisine: American, Southwestern
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • For the soup
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups low-sodium beef broth
  • 1 can diced tomatoes 14.5 ounces, undrained
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 medium russet potato peeled and cut into 1/2-inch cubes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce optional
  • For serving
  • Shredded cheddar cheese optional
  • Sliced green onions optional
  • Chopped fresh cilantro optional
  • Sour cream optional
  • Crushed tortilla chips optional

Equipment

  • Large Dutch oven or soup pot
  • Wooden spoon
  • Cutting board
  • Chef’s knife
  • Measuring cups
  • Measuring spoons
  • Can opener

Method
 

  1. Brown the beef
  2. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it into small pieces with a wooden spoon. Cook until browned and no pink remains. Drain excess grease if necessary.
  3. Cook the vegetables
  4. Add the diced onion and red bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and tomato paste and cook for 1 minute.
  5. Add the seasonings
  6. Stir in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for approximately 30 seconds, until fragrant.
  7. Build the soup
  8. Pour in the beef broth and add the diced tomatoes, kidney beans, black beans, corn, potato, Worcestershire sauce, and optional hot sauce. Stir well and scrape any browned bits from the bottom of the pot.
  9. Simmer
  10. Bring the soup to a gentle boil. Reduce the heat to medium-low, partially cover the pot, and simmer for 20 to 25 minutes. Stir occasionally and cook until the potato pieces are tender.
  11. Finish and serve
  12. Taste the soup and adjust the salt, pepper, or hot sauce as needed. Divide among bowls and serve with shredded cheddar, green onions, cilantro, sour cream, or crushed tortilla chips.

Notes

For a milder soup, omit the hot sauce and use mild chili powder.
Cut the potato into evenly sized cubes so that all the pieces cook at the same speed.
The ground beef should reach a safe internal temperature of 160°F.
Refrigerate leftovers in a covered container for up to 4 days. Reheat thoroughly on the stovetop or in the microwave.
The soup can be frozen for up to 3 months. Cool it completely before transferring it to freezer-safe containers.