Creamy Cowboy Soup
A hearty and creamy soup that combines beef and vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb Ground Beef (or turkey or meat alternative)
- 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)
- 15 oz Black Beans (drained and rinsed if canned)
- 2 medium Potatoes (Yukon Gold or russet, diced small)
- 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)
- 1 cup Heavy Cream (or coconut milk for dairy-free)
- 1 cup Shredded Cheddar Cheese (fresh cheese preferred)
Instructions
Preparation
- Chop the onion, mince the garlic, and dice the potatoes.
Cooking
- In a large pot, brown the ground beef over medium heat. Break it apart as it cooks. Once it’s no longer pink, drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is soft, about 3-5 minutes.
- Stir in the beef broth, diced tomatoes, corn, black beans, and diced potatoes. Add the smoked paprika, chili powder, cumin, salt, and pepper. Bring it all to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes until the potatoes soften.
- Stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes until the cheese melts and the soup is creamy.
Notes
For an even heartier soup, you can add more vegetables like bell peppers or zucchini. If you prefer a thicker consistency, use more potatoes or blend a portion of the soup and mix it back in.