Why you’ll love this recipe
- Inexpensive simple ingredients, easy to make and ready in under 30 minutes.
- Loaded with beef, potatoes and vegetables.
- Naturally dairy and gluten-free.
- High protein, low calorie and filled with nutritious ingredients.
What is cowboy soup?
You don’t have to be serving hungry cowboys to love this one! Perfect on a cold winter day, this cowboy soup is hearty and satisfying. Filled with meat, beans, and veggies this is an excellent use of leftover veggies before they go bad. This easy soup recipe is the best soup when you want something healthy but also filling and flavorful.
Can I make this in the slow cooker or instant pot?
Yes! If you want dinner ready when you get home, the crock pot is the way to go. Brown the meat and add to the crockpot. Then, add all remaining ingredients. Cook on low for 6-8 hours. If you lose some liquid, add additional beef broth. For the instant pot, do the same steps and cook for 15 minutes. However, you can brown the meat directly in the base of the instant pot on sauté vs. stovetop.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for cowboy soup.
Ground Beef: lean ground beef (95/4%) so your broth is not oily. You can substitute with any ground meat: chicken, turkey or sausage.
Potatoes: any potato, including sweet potatoes. You can also omit.
Rotel: If you cannot find Rotel tomatoes, use a can of diced tomatoes and a small can of green chiles.
Ranch Beans: if you cannot find Ranch Style Beans, substitute with a can of chili beans, pinto beans, black beans or kidney beans.
Frozen Vegetables: or fresh.
Jalapeno: adjust your spice level with the jalapeno. For mild to no spice omit entirely.
How to make Cowboy Soup
Over medium-high heat, add 1 Tbsp. olive oil to the large pot or dutch oven. Once hot, add the ground beef and break into pieces to cook. Cook over medium until almost completely cooked and no longer pink.
Add onions and garlic to the pot and simmer until the onions begin to turn translucent. Stir often so the bottom does not burn.
Add chili powder, cumin, salt and pepper to the meat and mix together well the combine.
Add all the remaining ingredients, stir to combine and bring to a boil.
Once boiling lower the heat to simmer and cook covered for 20 minutes until the potatoes are fork tender.
Serve and enjoy!
Serving and storing
Top with broken tortilla chips, hot sauce, sliced jalapeño, shredded cheese, a dollop of sour cream or Greek yogurt. This cowboy soup is great as a standalone dish but you can also serve with a side salad or some fresh garlic bread.
Store any leftover cowboy soup in an airtight container in the fridge for up to three days or freeze for up to three months.
Tracking macros and eating soups
Soups and stews are hard when it comes to measuring and weighing your servings. You would need to separate all ingredients and make each soup individualy for a 100% accurate macro count. For a general macro count, I suggest weighing your final dish and dividing by the number of servings. Weigh your potatoes and fresh ingredients for the most accurate macro count before adding to the soup. It won’t be 100% accurate because varying cook times will lose more or less weight but you will have a general idea.
If you like this recipe be sure to check out some of our other easy meals!
- Vegetarian Hamburger Helper
- Air Fryer Smashed Potatoes
- Garlic Parmesan Chicken Pasta
- Creamy Cajun Shrimp Pasta with Sausage
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Cowboy Soup
- 2 lbs. lean ground beef 96/4
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 lbs. russet potatoes chopped
- 10 oz. Rotel 10 oz. can Rotel
- 15 oz. Ranch Style Beans
- 12 oz. frozen mixed vegetables 12 oz. of frozen mixed vegetables
- 1 jalapeno seeds removed and chopped (optional)
- 5 cups Beef Broth
- 1 Tbsp. olive oil
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Over medium heat add 1 Tbsp. olive oil to the large dutch oven or soup pot. Once hot add the ground beef and break into pieces to cook. Cook over medium until almost completely cooked and no longer pink. Add onions and garlic to the pot and simmer until the onions begin to turn translucent. Stir often so the bottom does not burn.
- Add chili powder, cumin, salt and pepper to the meat and mix together well the combine. Add all the remaining ingredients, stir to combine and bring to a boil.
- Once boiling lower the heat to simmer and cook covered for 20 minutes until the potatoes are fork tender.
- Nutritional facts are an estimate and will vary with substitutions.
- For the most accurate serving measurement, weigh your final dish and divide by the number of servings.
- If you want less heat, omit the jalapeños. You can add it on when serving if desired.