Cowboy Soup
Cowboy Soup is a hearty, meaty, and veggie-filled stew that is loaded with flavor and perfect to feed a crowd or to enjoy as leftovers for days!
Servings 12
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 large carrots peeled and diced
- 2 celery sticks diced
- 1 pound ground beef 90/10
- 1 pound Italian sausage mild
- 1 6-oz. can tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- 1 14-oz. can can diced tomatoes with juice
- 1 14-oz. can can Mild Ro-Tel diced tomatoes with green chilies
- 1 14-oz. can can Ranch-Style Beans with juice
- 1 14-oz. can can sweet corn with juice
- 1 14-oz. can can cut green beans drained and rinsed
- 3 large russet potatoes peeled and diced
- 4 cups low-sodium beef broth
- 3 tbsp parsley for garnish, optional
Instructions
- Add oil to a large dutch oven over medium-high heat. Add the chopped onions, carrots, and celery. Cook until onion is translucent and veggies are beginning to get tender. This takes me about 10 minutes.
- Add the ground beef and sausage to the same pot. Break up the meat with a wooden spoon, and cook until the meat is no longer pink. Be sure to drain excess fat.
- Add cumin, garlic powder, chili powder, oregano, salt, and pepper. Combine and cook for an additional 2 minutes.
- Add the diced tomatoes, tomato paste, Ro-Tel, ranch-style beans, corn, green beans, and potatoes in the pot, then pour in the beef broth and stir to combine everything.
- Bring the soup to a boil, and cover and reduce to a simmer. Simmer for 35-40 minutes or until the potatoes and carrots are tender.
- Garnish with fresh chopped parsley, optional.
Notes
This is a large quantity of soup that will require the use of a 6-quart or larger pot.
Nutrition
Serving: 1 | Calories: 351kcal | Carbohydrates: 23g | Protein: 16g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 777mg | Fiber: 3g | Sugar: 4g