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.
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.
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.
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.
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.
How to make Cowboy Soup
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.
Serve and enjoy!
This recipe makes 10 servings (approximately 370 grams each see note above regarding serving sizes).
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!
Approx. 370 grams
“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 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.