Description
A hearty and comforting cowboy soup that’s perfect for chilly evenings, packed with wholesome ingredients and delicious flavors.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn kernels (fresh or frozen)
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
- Add the diced onion and garlic; sauté until the onion is translucent and fragrant.
- Stir in the diced carrots and celery, cooking for about 5 minutes until they start to soften.
- Add the diced tomatoes, kidney beans, beef broth, chili powder, cumin, salt, and pepper. Bring it all to a boil.
- Reduce heat and let it simmer for about 15 minutes, allowing the flavors to mingle beautifully.
- Stir in the corn and cook for an additional 5 minutes until everything is tender and delicious.
- Serve hot, garnished with chopped parsley if desired.
Notes
Soup tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg