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Hearty cowboy soup in a Dutch oven featuring a secret campfire-inspired cocoa and liquid smoke twist.

Cowboy Soup

Rebecca Blumer
A hearty, smoky Tex-Mex one-pot meal featuring ground beef, pinto beans, and tender potatoes in a savory broth. Perfect for feeding a hungry family on a cold night.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American, Tex-Mex
Servings 6 servings
Calories 315 kcal

Equipment

  • Large stock pot
  • Spatula

Ingredients
 

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 large green bell pepper, chopped
  • 4 cups beef broth
  • 1 can (14.5 ounce) Mexican-flavored diced tomatoes, undrained
  • 1 can (15.5 ounce) pinto beans, undrained
  • 1 can (15.25 ounce) corn, drained
  • 1 large baking potato, peeled and cubed
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • salt and freshly ground black pepper to taste

Instructions
 

Brown the beef base

  • Set a large stock pot over medium-high heat and let it get properly hot. Add the ground beef and chopped onion, then break the meat up with a spatula so you get small crumbles that brown evenly.
  • Cook for about 5 minutes, stirring now and then, until the onion looks softened and glossy and the beef is no longer pink. Aim for rich, browned edges rather than a pale appearance.
  • Carefully drain off the excess grease so the finished soup tastes hearty but not oily. Leave a small amount behind to keep the bottom of the pot flavorful.

Build the pot

  • Add the chopped green bell pepper and give it a quick stir so it starts to soften and turn fragrant in the heat.
  • Pour in the beef broth, then add the undrained Mexican-flavored diced tomatoes and undrained pinto beans. Stir well, scraping the bottom to dissolve all the browned bits into the liquid.
  • Add the drained corn and the peeled, cubed baking potato. Sprinkle in the chili powder, Worcestershire sauce, paprika, and ground cumin, then stir until the spices are fully incorporated.

Boil, then simmer until tender

  • Bring the pot to a boil, then immediately lower the heat so it simmers steadily. Let it simmer for 40 minutes, until the potatoes are fork-tender and the broth is flavorful.

Season and serve

  • Taste the broth and finish with salt and freshly ground black pepper to taste. Ladle into bowls while steaming hot.

Notes

The cocoa and smoke trick: For a secret depth of flavor, add a tiny pinch of unsweetened cocoa powder and a dash of liquid smoke to the pot.
Blooming spices in fat: If you have time, stir your chili powder, paprika, and cumin into the hot beef drippings for one minute before adding broth to make the flavors brighter.
Scaling for a crowd: This soup doubles easily. Ensure you use a large enough pot so the liquid can simmer and reduce properly without overcrowding the vegetables.
Extra savory boost: A tablespoon of onion soup mix added with the spices can help deepen the savory finish of the broth.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 315kcalCarbohydrates: 28gProtein: 18gFat: 15gSaturated Fat: 6gCholesterol: 45mgSodium: 950mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 820IUVitamin C: 25mgCalcium: 65mgIron: 3.5mg
Keyword cowboy soup, ground beef soup, One Pot Meal
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