Description
A heartwarming and creamy soup combining ground beef, a medley of vegetables, and bold flavors, perfect for chilly nights.
Ingredients
Scale
- 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
- In a large pot over medium heat, add the ground beef and cook until browned. Drain excess fat if necessary. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
- Pour in the beef broth and add the diced tomatoes, corn, black beans, and diced potatoes. Stir to combine.
- Sprinkle in the smoked paprika, chili powder, cumin, salt, and black pepper. Taste and adjust seasonings as needed. Bring the soup to a boil, then reduce to a simmer and cover.
- Let the soup simmer for about 15-20 minutes until the potatoes are tender. Stir occasionally to prevent sticking.
- Once the potatoes are cooked through, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and everything is well combined.
- Once everything is mixed and heated through, serve your creamy cowboy soup hot!
Notes
Use fresh ingredients for best flavor; adjust seasonings to your liking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg