Name: Cowboy Soup: A Hearty Tex-Mex Hamburger Soup Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 2 pounds ground beef (preferably 90/10); 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 28-ounce can fire roasted diced tomatoes, drained; 1 14.5-ounce can Rotel diced tomatoes and green chilies, do not drain; 2 15-ounce cans ranch beans or seasoned pinto beans, do not drain; 2 15-ounce cans whole kernel corn, drained (or 3 cups fresh or frozen sweet corn kernels); 10 ounce package frozen mixed vegetables; 4 medium Yukon gold potatoes, peeled and diced; 4 cups beef broth; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon granulated sugar; ½ teaspoon salt; ¼ teaspoon ground black pepper; Chopped fresh parsley, for garnish

Ingredients

Meat and Aromatics

1 tablespoon olive oil
2 pounds ground beef (preferably 90/10)
1 medium yellow onion, diced
2 cloves garlic, minced

Vegetables and Beans

1 28-ounce can fire roasted diced tomatoes, drained
1 14.5-ounce can Rotel diced tomatoes and green chilies, do not drain
2 15-ounce cans ranch beans or seasoned pinto beans, do not drain
2 15-ounce cans whole kernel corn, drained (or 3 cups fresh or frozen sweet corn kernels)
10 ounce package frozen mixed vegetables
4 medium Yukon gold potatoes, peeled and diced

Liquids and Seasonings

4 cups beef broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon ground black pepper

Garnish

Chopped fresh parsley, for garnish

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Instructions

Cook the Beef and Onion: In a large 7-9 quart Dutch oven over medium-high heat, heat the olive oil. Add the ground beef and diced onion, cooking until the beef is no longer pink and the onion is tender. Drain excess fat if needed.
Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
Add Vegetables and Beans: Add the drained fire roasted diced tomatoes, Rotel (do not drain), ranch beans (do not drain), drained corn, frozen mixed vegetables, and diced potatoes to the pot.
Pour in Broth and Seasonings: Add 4 cups of beef broth to cover the ingredients. Stir in chili powder, ground cumin, granulated sugar, salt, and black pepper.
Simmer the Soup: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20-30 minutes or until the potatoes are tender.
Garnish and Serve: Remove from heat and garnish with chopped fresh parsley. Serve hot with crusty bread on the side.

Notes

To reduce sodium, choose low-sodium broth and rinse beans before adding if preferred.
For a spicier soup, add jalapeños or extra chili powder.
This soup can be made ahead and reheated; flavors often improve after sitting overnight.
To make it gluten free, ensure that beans and broth are gluten free certified.
It freezes well for up to 3 months; thaw overnight before reheating.

Author: ELLA
Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex