Easy Cowboy Soup Recipe

Cowboy Soup (sometimes called Texas Trash Soup or Chuckwagon Soup) is a hearty, stick-to-your-ribs meal that perfectly balances convenience and deep flavor. Built on a savory foundation of ground beef, tender potatoes, and fire-roasted tomatoes, this stew is bulked up with protein-packed beans and sweet corn. It is the ultimate pantry-cleanout meal—inexpensive, incredibly filling, and ready to feed a hungry crowd in under 45 minutes.

Ingredients 

The Base:

• 1 lb ground beef (80/20 or 90/10 work great)

• 1 medium yellow onion, diced

• 3 cloves garlic, finely minced

• 2 medium russet or Yukon gold potatoes, peeled and diced into ½-inch cubes

The Pantry Staples:

• 1 (14.5 oz) can diced tomatoes (do not drain; fire-roasted tomatoes add excellent flavor)

• 1 (15 oz) can pinto beans or kidney beans, rinsed and drained

• 1 (15 oz) can whole kernel corn, drained

• 1 (15 oz) can cut green beans or mixed vegetables, drained

• 4 cups beef broth

The Spices:

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• Salt and freshly ground black pepper (to taste)

Instructions

1.Brown the Beef and Onions:Drain excess grease if necessary..

Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion. Cook for 5–7 minutes, breaking the meat apart with a wooden spoon, until the beef is fully browned and the onions are soft and translucent. If there is an excessive amount of grease in the pot, carefully drain it off.

2.Toast the Spices:

Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until the garlic and spices are highly fragrant. Toasting the dry spices in the residual beef fat deepens their flavor significantly.

3.Add the Liquids and Potatoes:Starchy potatoes need the longest time to cook..

Pour in the beef broth and the entire can of diced tomatoes (including their juices). Use your spoon to scrape the bottom of the pot to release any browned bits. Stir in the diced potatoes. Bring the soup to a rolling boil.

4.Simmer and Soften:

Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 15–20 minutes, or until the potatoes are fork-tender.

5.Add the Beans and Veggies:Canned vegetables only need to be heated through..

Stir in the drained pinto beans, corn, and green beans. Let the soup simmer uncovered for another 5 minutes until all the vegetables are hot. Taste the broth and adjust the salt and pepper if needed.

6.Serve Warm:

Ladle the hot soup into large bowls. It is traditionally served with a heavy garnish of shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.