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Creamy Cowboy Soup

A hearty and comforting soup featuring ground beef, potatoes, and beans with a creamy texture and bold flavors from corn and spices.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Base Ingredients
  • 1 lb Ground Beef (or turkey or meat alternative)
  • 4 cups Beef Broth (or vegetable broth for vegetarian option)
  • 14.5 oz Diced Tomatoes (canned with juice)
  • 1 cup Corn (canned or frozen)
  • 15 oz Black Beans (drained and rinsed if canned)
Vegetables
  • 1 large Onion (yellow or white for best flavor)
  • 3 cloves Garlic (minced)
  • 2 medium Potatoes (Yukon Gold or russet, diced small)
Spices and Cream
  • 1 tbsp Smoked Paprika
  • 1 tbsp Chili Powder (adjust for heat preference)
  • 1 tsp Cumin
  • 1 tsp Salt (adjust to taste)
  • 0.5 tsp Black Pepper (adjust to taste)
  • 1 cup Heavy Cream (or coconut milk for dairy-free)
  • 1 cup Shredded Cheddar Cheese (fresh cheese preferred)

Method
 

Preparation
  1. Start by dicing the onion and potatoes, and mincing the garlic.
Cooking
  1. In a large pot over medium heat, brown the ground beef until it’s fully cooked. Drain the excess fat if necessary.
  2. Stir in the diced onion and minced garlic, cooking until the onion is translucent.
  3. Pour in the beef broth, diced tomatoes, corn, black beans, and potatoes. Add the smoked paprika, chili powder, cumin, salt, and black pepper. Stir well.
  4. Bring the mixture to a boil, then lower the heat and let it simmer for about 20 minutes.
  5. Once the soup is ready, stir in the heavy cream and shredded cheddar cheese until melted and creamy.

Notes

Serve with crusty bread or crackers. Can be adapted for dairy-free or vegetarian diets.