Make this hearty, creamy cowboy soup for a satisfying, budget-friendly meal. This one-pot recipe combines ground beef, beans, and vegetables in a rich broth, perfect for busy weeknights or meal prepping.
Author:michaelcarter
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
4 cups beef broth
1/2 cup heavy cream or half-and-half
1 cup shredded cheddar cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned. Drain off any excess fat.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
Pour in the diced tomatoes (with their juice), kidney beans, black beans, corn, and beef broth. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to blend.
Stir in the heavy cream or half-and-half. Heat through gently, but do not let the soup boil after adding the cream.
Taste and adjust seasonings if needed. Serve hot, topped with shredded cheddar cheese if desired.