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A close-up overhead shot of a rustic bowl filled with hearty Cowboy Soup, featuring ground beef, corn, white beans, and tomatoes on a marble surface.
Daniel

Hearty Campfire Cowboy Soup

This robust Cowboy Soup is packed with savory ground beef, hearty beans, sweet corn, tender potatoes, and a rich tomato-based broth, making it a warming and satisfying meal perfect for a chilly evening.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Southwestern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1.5 lbs ground beef 80/20 lean
  • 1 large yellow onion chopped
  • 2 ribs celery diced
  • 2 medium carrots peeled and diced
  • 4 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper optional, for heat
  • 28 oz crushed tomatoes canned
  • 6 cups beef broth low sodium
For the Fillings
  • 2 medium Russet potatoes peeled and diced into 1/2-inch cubes
  • 15 oz black beans canned, rinsed and drained
  • 15 oz kidney beans canned, rinsed and drained
  • 15 oz fire-roasted diced tomatoes canned, undrained
  • 1.5 cups frozen corn
Seasoning and Garnish
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
  • 1/2 cup fresh cilantro chopped, for garnish (optional)
  • 1/2 cup shredded cheddar cheese for garnish (optional)
  • Sour cream for serving (optional)

Equipment

  • Large Dutch oven
  • Cutting board
  • Chef's Knife
  • Measuring cups and spoons
  • Can opener

Method
 

Brown the Beef
  1. In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain off any excess grease and set the beef aside.
Sauté Aromatics
  1. Return the pot to medium heat. Add the chopped yellow onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic, chili powder, smoked paprika, cumin, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring constantly, until fragrant.
Simmer the Soup
  1. Stir in the browned ground beef, crushed tomatoes, fire-roasted diced tomatoes (undrained), and beef broth. Add the diced potatoes, Worcestershire sauce, and dried oregano. Bring the mixture to a boil.
  2. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  3. Add the rinsed and drained black beans, kidney beans, and frozen corn to the pot. Continue to simmer for another 10-15 minutes, allowing the flavors to meld and the corn to heat through.
Season and Serve
  1. Taste the soup and season with salt and freshly ground black pepper as needed. Adjust any other seasonings to your preference.
  2. Ladle the hot Cowboy Soup into bowls. Garnish with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired. Serve immediately with cornbread or crusty bread.

Notes

This soup tastes even better the next day as the flavors have more time to deepen. You can easily adapt this recipe by adding other vegetables like bell peppers or zucchini. For a spicier kick, add a pinch more cayenne or a dash of your favorite hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.