Description
Cowboy Soup is a hearty and comforting dish combining ground beef, vegetables, beans, and melted cheese in a creamy broth. This flavorful soup features a rich roux base and a blend of spices that bring a delicious southwestern twist, perfect for a satisfying meal any time of year.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 yellow onion, finely chopped
- 4 small potatoes, chopped
- 1 red bell pepper, seeds removed, diced
- 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
- 2 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup sharp cheddar cheese, grated
- 1 (16 oz.) package Velveeta, cubed
Seasonings & Extras
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Bacon bits (optional, for topping)
Instructions
- Make the Roux: In a medium saucepan over medium-high heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 2 to 3 minutes, stirring constantly until the mixture turns golden brown. Gradually whisk in the whole milk until smooth. Season with salt and pepper, then 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 lean ground beef and cook, breaking it up as it browns. Season generously with salt, pepper, and garlic powder. Once browned, transfer the beef to a plate and drain all but 2 tablespoons of fat from the pot.
- Sauté the Vegetables: Add the chopped onion, potatoes, and diced red bell pepper to the Dutch oven with the reserved fat. Cook for 10 to 12 minutes, stirring occasionally, until the vegetables are softened and fork tender.
- Season and Add Beans and Chilies: Season the vegetables with kosher salt, freshly ground black pepper, cumin, and cayenne pepper (if using). Stir in the drained corn kernels, black beans, and green chiles.
- Combine Beef and Broth: Return the cooked beef to the pot and stir in the chicken or beef broth. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 15 minutes to meld the flavors.
- Add Roux and Cheese: Stir in the refrigerated roux mixture until fully incorporated. Then add the cubed Velveeta and cover the pot. Cook for another 15 minutes, stirring occasionally, until the cheese has melted and the soup thickens to a smooth, creamy consistency.
- Serve: Ladle the hot soup into bowls. Top with grated sharp cheddar cheese and bacon bits if desired. Serve immediately and enjoy the comforting flavors of this hearty Cowboy Soup.
Notes
- For a spicier kick, increase the cayenne pepper or add a dash of hot sauce.
- Use low-fat milk instead of whole milk for a lighter version, though the soup may be less creamy.
- Substitute ground turkey or chicken for ground beef to reduce fat content.
- Bacon bits add smoky flavor and texture, but can be omitted for a leaner or vegetarian-friendly version by leaving them out and substituting vegetarian cheese options.
- If you prefer a thicker soup, let it simmer uncovered a bit longer to reduce the liquid.
- Make sure to stir frequently when adding the roux to avoid lumps and ensure a smooth texture.
Nutrition
- Serving Size: 1 cup
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
