x
f
x
f
f
f
f

Cowboy Soup

Cold weather calls for hearty soup like this delicious and easy Cowboy Soup. It’s loaded with beef, potatoes, vegetables and ready in under 30 minutes. 

Why you'll love this recipe:

  • This cowboy soup is ready in under 30 minutes.
  • Control the spice level of this soup by simply omitting jalapenos. 
  • Both kids and adults love this recipe.
  • High protein, low calorie and great for meal prep. 
  • Loaded with beef, potatoes and vegetables. 
  • This recipe is dairy and gluten free. 
OHSNAPMACROS-1037

How do store this and can you freeze it?

Store the soup in the fridge in an airtight container for up to 4 to 5 days. You can even freeze the leftovers. Portion leftovers into individual servings and freeze using Souper Cubes or freezer zip locks and pull them out when you’re ready to use. Let the cowboy soup fully defrost in the refrigerator the night before or defrost directly in a sauce pan over medium until warmed through. 

Best way to reheat

This soup reheats great stovetop or microwave. Be sure to cover the bowl is using the microwave to save yourself some cleanup if the cowboy soup splatters. 

Can I make this in the crockpot?

Yes, if you do not want to make this cowboy soup stovetop you can brown the meat directly in the crockpot, add all ingredients and cook on low for 6-8 hours. If you lose some liquid add additional beef broth. You can also do the same steps and put this soup in the instant pot for 15 minutes. 

Stovetop this soup can be made in a soup pot or a dutch oven. 

cowboy soup

Tracking macros and eating soups

Soups and stews are hard when it comes to measuring and weighing your servings. Unless you were to separate all the ingredients and individually fill bowls with them there is no way to have a 100% accurate measurement. This is a general breakdown per serving. 

I always suggest weighing your final dish and dividing by the number of servings when weighing out your serving size. The reason is the total weight can change person to person. Example, your potato chunks were large, so you let the soup simmer longer than 20 minutes and lost some liquid. The final weight will be different than mine. This is just a great way to be sure you get the serving size according to your dish. My serving size was approximately 370 grams each. 

Optional additions to this soup

You can use any protein for the base of this soup including, ground chicken, rotisserie chicken, ground turkey or sausage. Add additional vegetables like zucchini and spinach to this cowboy soup. 

cowboy soup

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: for this recipe I recommend using lean ground beef as to not add too much oil to your broth. I am using 96/4% lean ground beef. You can substitute with chicken, turkey or sausage. 

Potatoes: any potato will work in this recipe, included sweet potatoes. You can also omit if desired. 

Rotel: one can of rotel adds a lot of flavor to this soup. If you cannot find rotel, use a can of diced tomatoes and a small can of green chilies. 

Ranch Style Beans: if you cannot find Ranch Style Beans I would suggest substituting with a can of chili beans. 

Frozen Vegetables: I am using a pack of frozen vegetables which includes corn, peas, carrots, lima beans and green beans. You can also use fresh vegetables. 

Jalapeno: adjust your spice level with the jalapeno. For mild to no spice omit entirely. For mild use half a jalapeno with seeds removed. For medium use a full jalapeno with seeds removed. For hot use a full jalapeno with seeds. 

Beef Broth: I like using low sodium beef broth with this recipe. If you lose too much moisture by over simmering just add some more broth to the dish. 

cowboy soup

How to make Cowboy Soup

Step 1

Over medium heat add 1 Tbsp. olive oil to the large dutch oven or soup pot. Once hot add the ground beef and bread into pieces. 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. 

Step 2

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. 

Step 3

Once boiling lower the heat to simmer and cook covered for 20 minutes until the potatoes are fork tender. 

Step 4

Serve and enjoy!

Serving size

This recipe makes 10 servings (approximately 370 grams each see note above regarding serving sizes).

OHSNAPMACROS-1035

What to serve this soup with

This cowboy soup is great as a standalone dish but you can also serve with a side salad or some fresh garlic bread. Top with sliced jalapenos, cheddar cheese or even some sour cream or greek yogurt. 

If you like this recipe be sure to check out some of our other easy meals!

Yields 

10 servings 

Approx. 370 grams

MyFitnessPal

“ohsnapmacros Cowboy Soup”

Cowboy Soup

Cold weather calls for hearty soup like this delicious and easy Cowboy Soup. It’s loaded with beef, potatoes, vegetables and ready in under 30 minutes. 
Prep Time 10 mins
Cook Time 20 mins
Servings 10 servings
Calories 260 kcal

Ingredients
  

  • 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

Instructions
 

  • Over medium heat add 1 Tbsp. olive oil to the large dutch oven or soup pot. Once hot add the ground beef and bread into pieces. 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.

Notes

Optional: if you want to make this recipe with less heat, omit the jalapeno. You can add it on when serving if desired.
 
All nutritional data is an estimate. For the most accurate serving measurement weigh your final dish and divide by the number of servings. 

Nutrition

Serving: 370gCalories: 260kcalCarbohydrates: 23gProtein: 26gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 56mgSodium: 949mgPotassium: 937mgFiber: 5gSugar: 4gVitamin A: 2085IUVitamin C: 12mgCalcium: 67mgIron: 5mg
Did you make this recipe? Tag me on Instagram!Mention or tag @ohsnapmacros or use the hashtag #ohsnapmacros
5 from 2 Reviews

2 Comments

  • Ashley

    Is this spicy? If so, can I omit green chilies and just add two cans diced tomatoes?

    • daniellelima

      You could but the main heat source is the jalapeños. I’d omit jalapeño and lower chili powder if necessary. The green chilis in the rotel won’t do too much IMO.

Leave a Reply

Your email address will not be published.

Recipe Rating