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Hearty Cowboy Soup with Ground Beef and Cheddar Recipe

ByCaroline
Jump to Recipe· 4.5 from 25 reviews

If you’re craving a cozy, filling meal that hits all the right notes, you’re going to love this Hearty Cowboy Soup with Ground Beef and Cheddar Recipe. It’s like a big, warm hug in a bowl—loaded with flavors that remind me of those chilly evenings when you just want something comforting and satisfying. Stick around because this recipe is fan-freaking-tastic and easier than it looks!

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Why This Recipe Works

  • Flavor Layers: Ground beef, spices, and melty cheeses build rich, hearty flavors that keep you coming back for seconds.
  • Comforting Creaminess: The velveeta and sharp cheddar create a velvety texture that feels indulgent but still homey.
  • Balanced Veggies: Potatoes, bell pepper, corn, and beans add texture and nutrition, making it a complete meal in one pot.
  • Easy Prep & Versatility: With basic pantry staples and simple steps, it’s great for weeknights or feeding a crowd.
Hearty Cowboy Soup, hearty ground beef soup, cheesy beef and vegetable soup, comforting cowboy stew, easy beef and cheddar soup - A thick creamy soup is shown being held in a ladle above a white bowl filled with the same soup. The soup is light beige in color with visible pieces of orange carrot, yellow corn kernels, small bits of brown meat, and pale green celery throughout. The ladle is silver with a long handle, and the background includes part of a red pot and a white cloth with thin gray stripes, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Hearty Cowboy Soup with Ground Beef and Cheddar Recipe brings together ingredients that not only pack taste but also create a texture and flavor harmony that feels satisfying and warm. When you shop for these, pick the freshest veggies you can find and quality cheese to really elevate the dish.

Hearty Cowboy Soup, hearty ground beef soup, cheesy beef and vegetable soup, comforting cowboy stew, easy beef and cheddar soup - Flat lay of raw lean ground beef shaped naturally, cubed velveeta cheese, grated sharp cheddar cheese piled gently, a whole yellow onion halved to show finely chopped pieces next to it, four small whole potatoes with skin, diced red bell pepper, a small white bowl of rinsed whole corn kernels, a small white bowl of rinsed black beans, a small white bowl of green chiles, a small white bowl with golden melted butter, a small white bowl with pale all-purpose flour, a small white bowl filled with creamy whole milk, a sprinkle of ground cumin and garlic powder presented as tiny piles, a small white bowl of coarse kosher salt, a small white bowl with freshly ground black pepper, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Lean Ground Beef: Using lean beef keeps the soup hearty without getting greasy, plus it browns nicely to add savory depth.
  • Velveeta Cheese: This melts smoothly and adds that creamy, dreamy texture that’s key to the soup’s comforting factor.
  • Sharp Cheddar Cheese: It adds a tangy kick and richness that contrasts perfectly with the mild velveeta.
  • Yellow Onion: Finely chopped for sweetness and aromatic backbone when sautéed with the veggies.
  • Potatoes: Small cubes soften just right, adding body and soaking up all those fantastic flavors.
  • Red Bell Pepper: Adds slight sweetness and color to brighten the bowl.
  • Whole Corn Kernels: Brings a subtle natural sweetness and texture contrast.
  • Black Beans: They bulk up the soup with protein and fiber—you won’t even miss meat-only fare.
  • Green Chiles: Deliver gentle heat and a smoky note that makes the flavor pop.
  • Low-Sodium Broth: Whether chicken or beef, it forms the flavorful base without overpowering the other ingredients.
  • Whole Milk: Creates a luxurious creaminess once thickened with the roux.
  • All-Purpose Flour: Makes the roux, thickening the soup perfectly to coat every spoonful.
  • Unsalted Butter: For the roux and sauté base, bringing richness and helping develop flavor.
  • Garlic Powder, Cumin, Cayenne: Essential spices that add warmth and a bit of smoky heat, adjustable to your taste.
  • Bacon Bits (optional): Because, honestly, everything’s better with a little bacon crunch on top.
  • Kosher Salt and Freshly Ground Pepper: The final seasoning to bring all components together.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this cowboy soup is how easy it is to tweak. Whether you like it spicier, lighter, or packed with extra veggies, you can make it your own. I’ve tried a few variations and you’ll be surprised how much fun it is to experiment.

  • Variation: I once swapped the ground beef for turkey to make a leaner version that’s still full of flavor—just as hearty but with fewer calories.
  • Spice Level: If you love heat, double the cayenne or add a dash of chipotle powder; if you want milder, just skip the cayenne altogether.
  • Veggie Boost: Sometimes I throw in chopped carrots or celery for extra crunch and sweetness—it blends in seamlessly.
  • Dairy-Free: Use a non-dairy milk like oat milk and substitute the cheeses with vegan alternatives for a satisfying plant-based twist.

Step-by-Step: How I Make Hearty Cowboy Soup with Ground Beef and Cheddar Recipe

Step 1: Make the Roux for Creaminess

First thing, melt the butter over medium-high heat. Once it’s melted, whisk in the flour and cook it for about 2 to 3 minutes until it turns a nice golden brown—this small step adds a rich nutty flavor and starts thickening the soup later. Then slowly whisk in the whole milk until smooth and season lightly with salt and pepper. Pop this mixture in the fridge for later; it’s what will give your soup that silky texture you’ll crave.

Step 2: Brown the Ground Beef Perfectly

Heat your large pot or Dutch oven and add the ground beef. Break it up with your spoon or spatula as it cooks. Season well with salt, pepper, and garlic powder while it browns—this builds a flavored base for your soup. Once browned, transfer it to a plate and drain off all but about two tablespoons of the fat so you keep flavor without the soup getting greasy.

Step 3: Softening the Veggies

In that same pot, toss in the chopped onion, potatoes, and red bell pepper. Let them cook for 10 to 12 minutes until they’re soft and tender—this step brings out their natural sweetness and makes sure they meld well with the beef and broth later.

Step 4: Spice and Simmer Magic

Add the cumin, cayenne (if you want heat), salt, and pepper to the veggies, then stir in the corn, black beans, and green chiles. Return the cooked ground beef to the pot and pour in the broth. Bring everything to a boil, then reduce heat and let it simmer for 15 minutes to let all those flavors get cozy together.

Step 5: Creamy Cheese Finish

Finally, stir the chilled roux back into the pot, then add the cubed velveeta. Cover and cook for another 15 minutes or so, stirring occasionally, until the cheese melts completely and you’ve got a thick, smooth soup that tastes just like a warm, cheesy blanket for your taste buds.

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Tips from My Kitchen

  • Browning the Beef: Don’t rush this step! Perfect browning adds a depth of flavor that really makes the soup sing.
  • Roux Patience: Cooking your roux until it’s golden really prevents any floury aftertaste in the final soup.
  • Cheese Choice: Sharp cheddar adds punch, but feel free to adjust to milder or extra sharp depending on your mood.
  • Avoid Overcooking Potatoes: Keep an eye on the potatoes so they don’t get too mushy—they should soften but still hold their shape.

How to Serve Hearty Cowboy Soup with Ground Beef and Cheddar Recipe

Hearty Cowboy Soup, hearty ground beef soup, cheesy beef and vegetable soup, comforting cowboy stew, easy beef and cheddar soup - A close-up of a spoon full of thick creamy soup showing chunks of soft yellow potatoes, small orange carrot pieces, golden corn kernels, and small bits of crispy brown bacon mixed with tender cooked ground meat, all coated in a smooth light beige soup base. The spoon is held above a white marbled surface with a large red pot filled with the same soup slightly out of focus in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When it comes to garnishes, I’m all about simple but delicious. I usually top my bowl with a little extra shredded sharp cheddar and sprinkle some crispy bacon bits—adds the perfect salty crunch. A handful of chopped fresh cilantro or green onions gives a nice fresh pop too.

Side Dishes

I love pairing this hearty soup with warm, crusty bread or buttery cornbread to soak up every last drop. Sometimes a side of simple green salad keeps things fresh and light if you’re sharing with a crowd.

Creative Ways to Present

For a fun twist during get-togethers, serve the soup in mini bread bowls or individual cast-iron skillets—guaranteed to impress and keep each portion piping hot. You can also top it with dollops of sour cream and jalapeños for a southwest fiesta vibe!

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, cool any leftovers to room temperature, then store in airtight containers in the fridge. I find it keeps well for about 3 to 4 days, making it perfect for lunch the next day.

Freezing

This soup freezes beautifully. Just portion it out into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready for a comforting meal, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally so the cheese doesn’t separate. If the soup thickens too much, add a splash of broth or milk to bring back that lovely creamy consistency.

FAQs

  1. Can I make Hearty Cowboy Soup with Ground Beef and Cheddar Recipe vegetarian?

    Absolutely! Swap out the ground beef for hearty veggies like mushrooms or lentils and use vegetable broth instead of chicken or beef broth. You can also replace the cheeses with plant-based options to keep it creamy and flavorful.

  2. What’s the best type of cheese to use for this soup?

    Velveeta is key for that smooth melt and creamy texture, combined with sharp cheddar to add tang and depth. You can experiment with other melting cheeses like Monterey Jack, but the blend here is tried and true.

  3. Can I prepare this soup in a slow cooker?

    Yes! Brown the beef and sauté veggies first, then transfer everything to your slow cooker with the broth, beans, corn, and chiles. Cook on low for 4-6 hours. Add the roux and cheeses near the end of cooking to ensure smooth melting.

  4. How spicy is this soup and can I adjust heat?

    The spice level is mild to medium thanks to the cumin and optional cayenne. You can skip the cayenne for less heat or add more for a spicier kick depending on your preference.

Final Thoughts

This Hearty Cowboy Soup with Ground Beef and Cheddar Recipe is one of those dishes that feels like it was made just for chilly nights when you want comfort without fuss. I love how it combines simple ingredients into something truly satisfying and crowd-pleasing. Trust me, once you try it, you’ll want to keep this recipe in your rotation for those hearty, “make-everyone-happy” meals. So grab your pot and give it a go—you won’t regret it!

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Hearty Cowboy Soup with Ground Beef and Cheddar Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 25 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
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Description

Cowboy Soup is a hearty and flavorful dish combining ground beef, potatoes, beans, corn, cheese, and a creamy roux-based broth seasoned with cumin and cayenne. Perfect for a comforting meal, this soup is rich, cheesy, and full of satisfying textures and flavors.

Ingredients

Meat and Vegetables

  • 1 pound lean ground beef
  • 1 yellow onion, finely chopped
  • 4 small potatoes, chopped
  • 1 red bell pepper, seeds removed, diced

Canned Goods and Broth

  • 1 (13.25 oz.) can whole corn kernels, rinsed and drained
  • 1 (13.25 oz.) can black beans, rinsed and drained
  • 1 (4 oz.) can green chiles
  • 3 cups low-sodium chicken or beef broth

Dairy and Roux

  • 2 1/2 cups whole milk
  • 1/4 cup all-purpose flour
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 (16 oz.) package Velveeta, cubed
  • 1 cup sharp cheddar cheese, grated

Seasonings and Optional Toppings

  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne, optional
  • Kosher salt and freshly ground black pepper, to taste
  • Bacon bits, optional

Instructions

  1. Prepare the Roux: In a medium saucepan over medium-high heat, melt butter, then whisk in flour. Cook the roux for 2-3 minutes until golden brown, then gradually whisk in whole milk until smooth. Season with salt and pepper, remove from heat, and refrigerate until ready to use.
  2. Cook the Ground Beef: Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef, breaking it up as it cooks until browned. Season generously with salt, pepper, and garlic powder. Transfer cooked beef to a plate and drain all but 2 tablespoons of fat in the pot.
  3. Sauté Vegetables: Add the chopped onion, potatoes, and diced red bell pepper to the Dutch oven with the reserved fat. Cook for 10-12 minutes until vegetables are softened and fork tender. Season with salt, pepper, cumin, and cayenne if using.
  4. Add Canned Ingredients and Broth: Stir in the corn kernels, black beans, and green chiles. Return the browned beef to the pot, then add chicken or beef broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  5. Combine Roux and Cheese: Stir the refrigerated roux mixture into the simmering soup to thicken it. Add the cubed Velveeta cheese, cover the pot, and cook for another 15 minutes until the cheese is melted and the soup is thick and smooth.
  6. Serve: Serve the soup hot, topping with grated sharp cheddar cheese and bacon bits if desired. Enjoy your hearty Cowboy Soup!

Notes

  • To make this soup gluten free, substitute all-purpose flour in the roux with a gluten free flour blend.
  • For a spicier version, increase the cayenne pepper or add chopped jalapeños along with the bell pepper.
  • Low sodium broth helps control the saltiness; adjust seasoning towards the end to taste.
  • Bacon bits add a smoky crunch but can be omitted for a lighter or vegetarian adaptation by substituting ground beef with plant-based protein.
  • Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop, adding a splash of broth or milk to loosen the soup if needed.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 550 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 18 g
  • Cholesterol: 65 mg

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