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Creamy Cowboy Soup

Savor the Comfort of Creamy Cowboy Soup for Cozy Nights

Enjoy the rich flavors of Creamy Cowboy Soup, a cozy Tex-Mex dish perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil Use vegetable oil if preferred.
  • 1 medium Onion (diced) Any onion variety is great.
  • 3 Carrots (peeled and diced) Parsnips can be a substitute.
  • 2 Celery Sticks (diced) Can skip if you don’t have any.
For the Meats
  • 1 lb Ground Beef Opt for lean ground turkey as a lighter option.
  • 1 lb Italian Sausage (mild) Swap with spicy sausage for a kick.
For the Broth and Vegetables
  • 1 6-oz can Tomato Paste Feel free to omit but adjust the liquid.
  • 1 tsp Garlic Powder Substitute with fresh garlic if desired.
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Chili Powder Adjust according to your liking.
  • 1 tsp Kosher Salt Regular salt may require less.
  • 1/8 tsp Ground Black Pepper White pepper can be used as an alternative.
  • 1 14-oz can Diced Tomatoes Fresh tomatoes can also be used.
  • 1 14-oz can Mild Ro-Tel Can be swapped with diced tomatoes for a milder taste.
  • 1 14-oz can Ranch-Style Beans Black or pinto beans are great alternatives.
  • 1 14-oz can Sweet Corn Frozen corn works as a substitute.
  • 1 14-oz can Green Beans (drained and rinsed) Use fresh green beans if you prefer.
  • 3 large Russet Potatoes (peeled and diced) Any waxy potato can work.
  • 4 cups Low-Sodium Beef Broth Chicken broth is a fitting substitute.
For the Finish
  • 3 tbsp Parsley (for garnish, optional) Cilantro can be used for a different flavor twist.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add diced onions, carrots, and celery, and sauté for about 10 minutes until softened and onions are translucent.
  2. Add 1 pound of ground beef and 1 pound of Italian sausage to the pot. Break the meat apart as it cooks, stirring frequently for about 8-10 minutes until browned. Drain excess fat.
  3. Stir in 1 teaspoon each of garlic powder, cumin, oregano, and chili powder, along with 1 teaspoon of kosher salt and a pinch of ground black pepper. Cook for 2 more minutes.
  4. Mix in 14 ounces of diced tomatoes, 6 ounces of tomato paste, 14 ounces of mild Ro-Tel, 14 ounces of ranch-style beans, 14 ounces of sweet corn, 14 ounces of green beans, and 3 large diced russet potatoes. Pour in 4 cups of low-sodium beef broth and stir well.
  5. Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until vegetables are tender.
  6. Taste and adjust seasoning if needed. Ladle into bowls and sprinkle with 3 tablespoons of chopped parsley, if desired.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 4 days in the fridge or freeze for 2-3 months.

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