Why not round up your family for Cowboy soup? It is a delicious Tex-Mex soup. The best part of this soup is that you can make it with pantry staples. Some people think this is a cowboy stew; others believe it is a type of chili, but one thing everyone can agree on is that this easy cowboy soup recipe will fill up your hungry cowboys. One thing is for sure: it is perfect for family dinners.
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What makes cowboy soup the perfect hearty soup to serve
This recipe makes a very tasty Tex-Mex soup with ground beef, tomatoes, vegetables, beans, and Spanish rice. What gives it such a rich flavor are the seasoned ranch beans, beef broth, Ro-Tel tomatoes, spices, and fresh veggies.
When all of the ingredients simmer together, they create a magnificent taste and aroma that will give you an overwhelming sense of comfort. Unlike other light soups, this one has plenty of protein and vegetables to nourish your body, making it great for when you want a soup that fully satisfies your hunger after a long day.
Why you’ll love this recipe
If you’re anything like me, you’ll appreciate the flexibility this recipe offers. You can make this filling soup on the stovetop, in a Dutch oven, or in a crockpot, depending on your preferred cooking method.
It’s an excellent soup for a cold winter day, and it’s also perfect for your next game-day event since it feeds a small crowd and is super easy to dish up. You can also easily double it if you’re feeding more than nine people, since the ingredient amounts are so easy to adjust!
Ingredients
Here’s a list of what you need to make cowboy hamburger soup (get the full ingredients and detailed instructions in the recipe card):
- Ground beef – Lean ground beef is the base of this hearty soup, providing protein and rich flavor
- Onion– adds depth and aromatics to the soup
- Canned whole-kernel corn – Provides a sweet, crisp texture
- Canned ranch-style beans – Gives the soup a Southwestern flair with seasoned beans (you can use canned pinto beans, kidney beans, or black beans if desired)
- Canned mixed vegetables – A convenient way to add a variety of veggies
- Canned chopped tomatoes – Adds a fresh, acidic element to balance the flavors
- Rotel tomatoes – Gives the soup a spicy kick and bold Tex-Mex taste
- Precooked Spanish rice – Provides a hearty, starchy addition that thickens the soup
- Beef broth – The liquid base that brings all the ingredients together
- Tomato sauce – Enhances the tomato flavor and helps thicken the soup
How to make cowboy soup
- Brown the ground meat and onion together in a large pot over medium-high heat. Drain well.
- Add canned veggies, canned beans, tomatoes, rice, tomatoes, rice, and tomato sauce to the ground beef mixture. Do not drain any of the canned vegetables. Stir to combine.
- If the soup is too thick, add more beef broth or water, along with a bouillon cube.
- Bring the soup to a boil, then reduce the heat and simmer until it has heated through. Taste and season with salt and pepper if needed.
Recipe variations
You can add diced potatoes or even sweet potatoes; cook the soup until they are tender.
You can substitute the ground beef with ground turkey or chicken.
Instead of ranch-style beans, you can use canned pinto beans, kidney beans, or black beans. You will need to add some chili powder, cumin, and garlic powder since those are not spicy.
What to serve with cowboy soup
For some added flavor, I love to add some cheese, Fritos, and a dash or two of Tabasco’s chipotle sauce. You can keep a bottle of hot sauce on the table so your family and friends can add just the right amount of heat to their bowl of soup. You may want to top the soup with some freshly grated cheddar cheese.
Some tasty cornbread will pair well with this flavorful soup.
How to store this soup and reheat this soup
Refrigerator Storage:
- Store cowboy soup in an airtight container for up to 3 days.
- Cheese soups may separate slightly when chilled.
Reheating Method:
- Reheat gently over low heat on the stovetop, whisking frequently.
- Add a splash of cream or broth, as needed, to restore consistency.
- Never microwave, as this can cause separation.
Freezing:
- Not recommended, as dairy-based soups with cheese typically don’t freeze well.
Want cornbread with your soup? Try these recipes:
More hearty soup and stew recipes
- Cheese Burger Soup
- Chicken Gnocchi Soup
- Chicken Pot Pie Soup
- Chili’s Chicken Enchilada Soup
- Easy Instant Pot Beef Stew
- Olive Garden Toscana Soup
- Original Taco Soup Recipe
- Sausage and Lentil Soup
- Plaza 3 Steak Soup
- Southwestern Soup
Be sure to check out more of my hearty soup recipes and the best winter recipes.
Easy Cowboy Soup with Ground Beef and Beans
Ingredients
- 2 pounds ground beef
- 1 onion chopped
- 1 15-ounce can whole kernel corn
- 1 15-ounce can mixed vegetables
- 1 15-ounce can ranch beans
- 1 14.5-ounce can chopped tomatoes
- 1 10-ounce can Ro-Tel tomatoes
- 1 8.8-ounce package pre-cooked Spanish rice
- 32 ounces beef broth use more, if preferred
- 8 ounces tomato sauce
Instructions
- Sauté the ground beef and onion in a large pot over medium heat until the meat has browned. Drain and return to the pot.
- Add the remaining ingredients to the pot without draining any of the canned vegetables. If you like more broth, you can add additional beef broth to suit your taste. Cook until the soup is heated through.
The way the tanginess of the tomatoes interacts with the savory beef and beans… it’s nothing short of culinary magic. ??
Loved, loved, loved this recipe! I made Spanish rice instead of using instant and had fresh beefsteak and Roma tomatoes that needed used so replaced the canned tomatoes with those and added some Serrano peppers from Ku garden as well. Fabulous combination!
What kind of pre cooked Spanish rice do you use?
What are ranch beans?
It is a brand of canned beans. These beans come perfectly seasoned right out of a can.
We use Margaret Holmes Tomatoes, Okra and corn. we love this recipe and have it at least once a month.
So happy you enjoy this recipe.
I love to add some cheese, fritos, and a dash or two of Tobasco’s chipotle sauce to this.
This soup is amazing, I have eaten it since it was first posted on this site many many years ago and my mother got a hold of the recipe. Great for cold winter weeks.