Cowboy Soup
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
We really enjoyed this! It’s like a Tex mex beef stew. Next time I might try adding stew meat instead of hamburger.
This soup was amazing!
Delicious! I brought this to the office for a filling work lunch. It’s very hearty and has a slight kick to it to make it interesting.
Easy prep. Very flavorful and filling. Perfect fall family meal!