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!
PACKED full of vegetables! We ate it for dinner and the next morning my 13 year old wanted it for breakfast. 🙂 So delicious.
Maybe I did something wrong but no one in my family of 4 cares for this. Lacking flavor. I didn’t measure the spices either and likely already added more than it called for.
Love this! I did adjust seasoning to our liking.