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Creamy Cowboy Soup

A hearty and creamy soup combining ground beef with savory vegetables and spices, perfect for cozy dinners or gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

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)

Method
 

Cooking
  1. In a large pot, brown the ground beef over medium heat until fully cooked. Use a spoon to break it apart as it cooks.
  2. Add the chopped onion and minced garlic to the pot. Cook for about 3-4 minutes until the onion is soft.
  3. Stir in the diced potatoes, diced tomatoes (with juice), corn, black beans, beef broth, smoked paprika, chili powder, cumin, salt, and black pepper.
  4. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
  5. Stir in the heavy cream and shredded cheddar cheese. Allow it to heat through for another 5 minutes.
  6. Taste and adjust the seasoning if needed. Serve hot.

Notes

Creamy Cowboy Soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove or in the microwave when ready to eat.