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Cowboy Soup

This cowboy soup has become one of my favorite recipes for both busy weeknights and surprise entertaining. It’s ready in 30 minutes, and perfect when you’re scrambling to make dinner after a long day or feeding a crowd of friends who popped over to watch the game.

bowl of cowboy soup next to a blue pot

Seems like every day I’m realizing it’s 4:30, I’ve had a crazy day, and now hungry people are staring at me. Can you relate? Why do they want dinner every single night? LOL.

When I really don’t have the energy to cook, I start making this soup. I always have a batch of ground beef and onions in the freezer (batch cooking is amazing!) and the other ingredients in the pantry!

Plus, it’s the Tex-Mex flavors that everyone always loves. My family would eat tacos every night if I let them. Which I do, because I love them too.

To make it even more fun, top your cowboy soup with crushed tortilla chips and sour cream, or set up a fun toppings bar when you make this for a larger group. Mine usually include shredded cheese, avocado, jalapeños, pico de gallo. Some cornbread is great too!

Speaking of taco night, make this soup to go with this blooming quesadilla ring, this cowboy caviar, and this 7 layer dip.

ingredients for a soup in individual bowl with text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

  • Ground Beef – This soup is great with ground chuck. Substitute ground turkey or ground sausage if you like.
  • Mixed Vegetables – Green beans, corn, carrots, lima beans, etc. (I like the frozen veggies mix as they don’t have potato in them like the canned version).
  • Ranch Beans – This is the secret ingredient! Do not drain them before adding to the recipe. Substitute kidney, black, or pinto beans. But you will need to add more seasonings.
  • Spices – Chili powder and cumin along with salt and pepper. Or substitute taco seasoning or Southwest seasoning.
  • Beef Broth – Use the low sodium, fat-free version for best results. You can also use chicken broth in a pinch!

For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.

How To Make Cowboy Soup

ground beef and onion in a pot
  1. In a large pot, heat the olive oil over medium heat. Brown the ground beef and add the onions. Cook until the beef is no longer pink and the onions start to soften. Add the garlic and spices. Stir and cook for 1-2 minutes.
corn and vegetables in a pot with some beans and tomatoes
  1. Add the diced tomatoes, corn, mixed vegetables, and ranch beans. Stir to combine.
potatoes and diced tomatoes in a soup pot
  1. Add in the broth, potatoes, and Rotel. If the liquid doesn’t quite come to the top of the vegetables, add 1-2 cups of water.
cowboy soup before it has cooked
  1. Bring to a boil, reduce to a simmer and cook for 20 minutes or until the potatoes are tender. Remove from the heat and enjoy.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

pot of cowboy soup with a ladle in it

Storage & Reheating

Any leftovers will last for 4 days in the fridge in an airtight container. Reheat in the microwave or on the stove top until warmed through. This soup is extra delicious the next day after the flavors have had a chance to mix together.

This is a great recipe to freeze. Make the soup as usual, cool completely, and freeze in a freezer safe container.

I like to put them in freezer safe bags and lay flat to freeze. That way you can store them easier because they take up less space.

Crock Pot Cowboy Soup

You can make this in a slow cooker to make prep and cooking even easier. Cook the onions and ground beef as you normally would.

Place the meat and onion mixture along with the remaining ingredients in the crock pot. Cook on low 2-3 hours or until the potatoes are tender.

ladle of soup in a blue pot

Serving Suggestions

This is delicious all on its own because of all the yummy flavors and textures. But if you want to make it extra special, try topping it with some shredded cheese, sliced jalapenos (fresh or pickled), sour cream, or some of those crispy tortilla strips.

This is also great with some skillet cornbread or these cheesy taco sticks.

Variations

  • Switch up the ranch beans for black beans, kidney beans, or pinto beans.
  • Substitute some taco seasoning or southwest seasoning instead of the individual spices.
  • Swap out the ground beef for chicken and then add chicken taco seasoning.
  • Ground pork sausage is also a great option.
  • You can always leave out the mixed vegetables and use up any leftover veggies you have in the fridge.
  • If you want it spicier, add in some crushed red pepper flakes.
spoon of soup over a bowl

Tapas Tips & Tricks

  • I like to use ground chuck but if you use a lean meat, add 1-2 tablespoons olive oil when cooking the beef and onions.
  • Dice the potatoes in 1 inch square cubes so they cook in time. If they are larger you will need to increase the cooking time. Be sure they are the same size.
  • Don’t overcook the soup or the potatoes will completely break down and turn the soup gluey.
  • Add the spices after cooking the meat and before adding the liquid to bring our their flavor. Plus they won’t stay in small clumps in the broth.
  • Substitute the Rotel for diced tomatoes and chopped green chilies.
  • I like to use the frozen variety of mixed veggies because it doesn’t contain potato. The canned version has potatoes and they won’t be the same as the fresh ones you are adding.
  • Try adding your ingredients to a slow cooker for an even easier meal.
  • I like to add hot sauce and some grated parmesan or mozzarella cheese to mine.

If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!

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This cowboy soup recipe is perfect for family dinner on busy nights, a Taco Tuesday party, or if a friend needs a freezer meal.

cowboy soup featured image

Cowboy Soup

This cowboy soup recipe is perfect for family dinner on busy nights, a Taco Tuesday party, or if a friend needs a freezer meal.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16
Author: Jennifer Stewart

Ingredients

  • 2 pounds ground beef
  • 2 cups onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 30 ounces ranch beans
  • 12 ounces mixed vegetables frozen or (1) 15 ounce can, drained
  • 30.5 ounces whole kernel corn drained
  • 28 ounces diced tomatoes drained
  • 10 ounces Rotel
  • 4 russet potatoes peeled, diced
  • 4 cups beef broth

Instructions

  • In a large pot pot or dutch oven (I use a 9½ quart pot) over medium high heat, brown the ground beef. Drain if you prefer.
  • Add the chopped onion, garlic, and spices. Stir to combine and cook for 5 minutes to start to make the onion tender.
  • Add the ranch beans, corn, mixed vegetables, and diced tomatoes. Stir to mix.
  • Add the diced potatoes, Ro-tel, and beef broth. Stir to mix.
  • Bring to a boil and reduce to a simmer.
  • Simmer for 20 minutes or until potatoes are cooked to desired tenderness.
  • Remove from heat and serve! Enjoy!

Notes

  • I like to use ground chuck but if you use a lean meat, add 1-2 tablespoons olive oil when cooking the beef and onions.
  • Dice the potatoes in 1 inch square cubes so they cook in time. If they are larger you will need to increase the cooking time. Be sure they are the same size.
  • Add the spices after cooking the meat and before adding the liquid to bring our their flavor. Plus they won’t stay in small clumps in the broth.
  • Substitute the Rotel for diced tomatoes and chopped green chilies.
  • I like to use the frozen variety of mixed veggies because it doesn’t contain potato. The canned version has potatoes and they won’t be the same as the fresh ones you are adding.
  • Try adding your ingredients to a slow cooker for an even easier meal.
  • I like to add hot sauce and some grated parmesan or mozzarella cheese to mine.

Nutrition

Serving: 1 | Calories: 322kcal | Carbohydrates: 35g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 667mg | Potassium: 847mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1237IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 4mg

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