Creamy Cowboy Soup
A comforting and creamy cowboy soup perfect for chilly nights, combining ground beef, vegetables, and spices for a delicious meal.
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)
Instructions
Preparation
- In a large pot, brown the ground beef over medium heat until fully cooked.
- Add the chopped onion and minced garlic; sauté until the onion is translucent.
- Pour in the beef broth and diced tomatoes (with their juice), and stir well.
- Mix in the corn, black beans, and diced potatoes.
- Season the mixture with smoked paprika, chili powder, cumin, salt, and black pepper.
- Allow the soup to simmer for about 20-25 minutes, or until the potatoes are tender.
- Slowly stir in the heavy cream (or coconut milk) and shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning if necessary before serving.
Notes
Serve with warm, crusty bread or buttery cornbread. Top bowls with sour cream or fresh herbs for extra flavor. Store in the fridge for up to 3 days or freeze for up to 3 months.