Make this hearty, creamy cowboy soup for a satisfying one-pot dinner. It features ground beef, beans, and corn in a rich, comforting broth, perfect for weeknights or meal prepping.
Author:kate
Prep Time:15 min
Cook Time:35 min
Total Time:50 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 dried oregano
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
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 medium potato, peeled and diced small
1/2 cup heavy cream
Salt and black pepper to taste
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 grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic, chili powder, oregano, and cumin. Cook for 1 minute until fragrant.
Add the diced tomatoes (with juice), kidney beans, black beans, corn, beef broth, and diced potato to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
Stir in the heavy cream. Heat through gently, but do not let the soup boil after adding the cream.
Season with salt and pepper to your preference.
Serve hot. This soup is great for meal prep.
Notes
For a smoky vegetable and beef soup flavor, increase the smoked paprika to 1 teaspoon.
If you prefer a thicker soup, mash a small portion of the potatoes against the side of the pot before adding the cream.
This recipe is freezer friendly; cool completely before storing.