Author: Rachel Argyle

Posted on by — 7 Comments

Cowboy Soup

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4.43 from 7 votes

Cowboy Soup

Course Dinner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 325kcal

Ingredients

  • 2 pounds 93% lean ground beef
  • 1 cup yellow onion diced
  • 2 cups carrots diced
  • 2 cups celery diced
  • 1 Tablespoon garlic minced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups low-sodium beef broth
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 1 (14.5 ounce) can pinto beans rinsed and drained
  • 1 (12 ounce) bag frozen mixed vegetables
  • 3 cups Yukon gold potatoes peeled and diced

Instructions

  • Add ground beef, onion, carrots and celery to a large pot over medium-high heat. Cook, breaking up meat, until cooked through and vegetables are tender. Add garlic and cook for an additional minute.
  • Season with cumin, chili powder, oregano, salt and pepper.
  • Stir in beef broth, diced tomatoes, pinto beans, frozen vegetables and potatoes. Bring to a boil then cover and reduce heat to low. Let simmer for 30 minutes or until potatoes are tender.

Notes

MFP: MFF Cowboy Soup
October 2024

Nutrition

Serving: 17.1ounces | Calories: 325kcal | Carbohydrates: 28g | Protein: 31.3g | Fat: 9.7g