Creamy Cowboy Soup
A warm and hearty soup combining ground beef, vegetables, and a creamy finish, perfect for any weeknight meal.
Ingredients
Meat and Beans
- 1 lb Ground Beef (or turkey or meat alternative)
- 15 oz Black Beans (drained and rinsed if canned)
Vegetables
- 1 large Onion (yellow or white for best flavor)
- 3 cloves Garlic (minced)
- 4 cups Beef Broth (or vegetable broth for vegetarian option)
- 14.5 oz Diced Tomatoes (canned with juice)
- 1 cup Corn (canned or frozen)
- 2 medium Potatoes (Yukon Gold or russet, diced small)
Spices and Seasonings
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder (adjust for heat preference)
- 1 tsp Cumin
- 1 tsp Salt (adjust to taste)
- 0.5 tsp Black Pepper (adjust to taste)
Dairy
- 1 cup Heavy Cream (or coconut milk for dairy-free)
- 1 cup Shredded Cheddar Cheese (fresh cheese preferred)
Instructions
Preparation
- In a large pot over medium heat, brown the ground beef (or turkey) until fully cooked. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent.
- Pour in the beef or vegetable broth and add the tomatoes, corn, black beans, and diced potatoes.
- Season with smoked paprika, chili powder, cumin, salt, and black pepper. Stir well.
Cooking
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20-30 minutes, or until the potatoes are tender.
- Stir in the heavy cream (or coconut milk) and shredded cheddar cheese until melted and creamy.
- Taste and adjust the seasoning if necessary. Serve hot.
Notes
Serve this delicious soup in bowls with a sprinkle of extra cheese on top for added flavor. It pairs well with crusty bread or crackers for a nice crunch. Feel free to add fresh herbs like parsley or cilantro for a pop of color and freshness. To store leftover soup, let it cool completely and transfer it to airtight containers. You can keep it in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months.