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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
