This Cowboy Soup has been my go-to one-pot dinner for chilly evenings and lazy Sundays when I want something filling but effortless. I first created this combination during a cold spell when the pantry and fridge offered up ground beef, potatoes, and a handful of canned staples. The result was unexpectedly bright and comforting: the smoky warmth of paprika and chili powder paired with tender Yukon gold and sweet corn makes every spoonful satisfying. My family instantly christened it "cowboy soup" for its rugged heartiness and no-fuss attitude.

I love how approachable this dish is — it stretches to feed a crowd, stores beautifully, and adapts to whatever you have on hand. Texture plays a big role here: browned beef gives richness, potatoes and carrots add starch and body, while black-eyed peas and green beans contribute varying bites and color. The tomato paste deepens the broth, turning a simple beef stock into something almost stew-like without the heaviness of long braising.

Ingredients

• Olive oil (2 tablespoons): Use a good-quality extra-virgin olive oil for sautéing the aromatics; it adds a subtle fruitiness. I prefer California-grown brands for consistent flavor.
• Yellow onion (1 medium, diced): Yellow onions give a slightly sweet base when gently softened. Dice uniformly so they melt into the broth evenly.
• Celery (3 stalks, diced): Adds savory, aromatic crunch that complements the onion and builds depth in the liquid.
• Garlic (4 cloves, minced): Fresh garlic brightens the soup—mince finely and add after the onion to avoid burning.
• Ground beef (2 pounds): I use 80/20 for flavor and a bit of render fat; if you prefer leaner meat, choose 90/10 and add a splash of oil.
• Yukon gold potatoes (1 pound, 1-inch pieces): Waxy potatoes hold their shape and become tender without disintegrating. Cut evenly so all pieces cook at the same rate.
• Carrots (4, peeled and sliced): Sliced on the bias for faster cooking and nicer presentation.
• Canned green beans (1 can, drained): Use low-sodium if available; they add color and texture without long cooking time.
• Tomato paste (3 tablespoons): Concentrated tomato flavor that deepens the broth; toast briefly in the pot with the meat to mellow acidity.
• Diced tomatoes (1 can, with juices): I use fire-roasted for a subtle smoky note, but plain diced tomatoes work well too.
• Black-eyed peas (1 can, drained and rinsed): A Southern touch—if you don’t have them, navy or pinto beans are good substitutes.
• Canned corn (1 can, drained): Adds sweetness and pop; fresh or frozen corn can substitute (about 1 1/2 cups).
• Beef broth (4 to 6 cups): Start with 4 cups for a hearty consistency, add up to 6 cups for more soup-like texture. Use low-sodium broth to control salt.
• Italian seasoning (2 teaspoons), smoked paprika (1 teaspoon), chili powder (2 teaspoons): These layer savory, smoky, and mildly spicy notes. Adjust to taste.
• Salt, pepper, red pepper flakes: Season incrementally and taste before serving.

Instructions

Sauté the aromatics:Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery and cook until translucent and softened, about 2 to 3 minutes, stirring occasionally to prevent browning. Add the minced garlic and cook another 30 to 60 seconds until fragrant — you should smell the garlic but not see browning.Brown the beef:Add 2 pounds ground beef to the pot and spread it in an even layer. Let it sit for 30 seconds to develop color, then begin breaking it apart with a wooden spoon. Continue cooking until no pink remains, about 5 to 7 minutes. Drain excess fat if there’s more than a tablespoon, but leave some for flavor.Build the base:Stir in 3 tablespoons tomato paste and let it cook with the beef for 1 to 2 minutes — this caramelizes the paste and deepens the broth flavor. Then add the diced tomatoes with their juices, drained green beans, black-eyed peas, drained corn, sliced carrots, and cubed Yukon gold potatoes. Sprinkle in 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, and 2 teaspoons chili powder. Season loosely with salt, black pepper, and a pinch of red pepper flakes.Add broth and simmer:Pour in 4 cups beef broth and stir to combine. Bring to a gentle boil over medium-high heat, then reduce to medium-low. Cover and simmer for 14 to 16 minutes, or until the potatoes are fork-tender. If you prefer more broth, add up to 2 additional cups during simmering.Finish and adjust:Uncover and taste; adjust salt, pepper, and heat. For a brighter finish add a splash of apple cider vinegar or a squeeze of lemon if desired. Serve hot with optional toppings like shredded cheddar, chopped cilantro, or crushed tortilla chips.

Storage Tips

Cool the soup to room temperature within two hours, then transfer to airtight containers and refrigerate for up to 4 days. For freezing, portion into freezer-safe containers or heavy-duty zip-top bags, leaving headspace for expansion; freeze up to 3 months. Reheat on the stovetop over medium-low heat until simmering, adding a splash of broth or water if the potatoes have absorbed too much liquid. Quality indicators include bright tomato aroma and tender but intact potatoes.

Ingredient Substitutions

If you don’t have Yukon golds, baby reds or Russets work — reduce simmer time slightly for waxier varieties. Swap black-eyed peas for pinto or cannellini beans; if using dried beans, pre-cook separately. Ground turkey or shredded rotisserie chicken are suitable protein alternatives. For a gluten-free guarantee, choose certified gluten-free broth and canned goods labeled gluten-free.

Serving Suggestions

Serve with warm cornbread, crusty bread, or over a scoop of cooked rice for extra comfort. Garnish ideas include grated sharp cheddar, chopped green onions, a dollop of sour cream, or fresh cilantro. For a smoky twist, sprinkle a touch more smoked paprika at the table or offer pickled jalapeños for heat.

Cultural Background

This hearty bowl reflects the American frontier spirit — a melting pot of pantry staples and bold, straightforward flavors designed to feed workers and families with minimal fuss. Variations of similarly named "cowboy" dishes appear in regional Tex-Mex and Southwestern traditions, where beans, corn, and robust spices are classic elements brought together in stews and chilis.

Seasonal Adaptations

In summer, substitute fresh corn and chopped tomatoes, and finish with fresh herbs for brightness. In winter, add root vegetables like parsnips or rutabaga for earthier depth. For holiday gatherings, serve in a hollowed-out bread bowl and offer an assortment of toppings to make it festive and interactive.

Meal Prep Tips

To meal-prep, divide soup into six portions for lunches or dinners. Refrigerate up to 4 days or freeze individual portions. Reheat in a microwave-safe bowl on medium power in 60-second intervals, stirring in between, or reheat on the stove with a splash of broth to restore consistency. Label containers with the date and contents for easy rotation.

Bring this pot to the table when you want a simple, satisfying meal that feels like a hug in a bowl. It’s reliable, adaptable, and made from ingredients you can usually find without a special trip — the essence of good home cooking.