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- 1 lb ground beef - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (28 oz) diced tomatoes with green chilies - 4 cups beef broth - 1 cup heavy cream The main ingredients create the base of the soup. Ground beef brings rich flavor. The diced onion adds sweetness. Garlic gives a nice aroma. Carrots and celery bring crunch and color. Canned black beans and corn provide texture. Diced tomatoes with green chilies add heat and tang. Beef broth gives depth and body. Heavy cream makes it creamy and smooth. - 2 teaspoons chili powder - 1 teaspoon cumin - Salt and pepper to taste Seasoning is key for flavor. Chili powder gives a warm spice. Cumin adds an earthy note. Salt and pepper enhance all the flavors. Adjust these to your taste. A little more chili powder can kick up the heat. - Fresh cilantro - 1 cup shredded cheddar cheese (optional) Garnishing adds flair. Fresh cilantro brings a pop of green and freshness. Shredded cheddar cheese adds creaminess and richness. These toppings make the soup look beautiful and taste even better. You can customize them based on what you like. {{ingredient_image_1}} First, heat a large pot over medium heat. Add 1 pound of ground beef. Cook it until it turns brown. This usually takes about 5-7 minutes. Stir often to cook evenly. Once it’s fully cooked, drain any excess fat. This keeps the soup rich but not greasy. Now, add 1 diced medium onion to the pot. Cook it for 3-4 minutes until it softens. Next, add 3 minced garlic cloves. Stir for about 1 minute until you smell its great flavor. Then, toss in 2 diced medium carrots and 2 diced celery stalks. Cook these for another 5 minutes. They should be tender but still crisp. Time to bring it all together! Stir in 1 can of black beans, drained and rinsed, and 1 can of corn, drained. Then, add 1 can of diced tomatoes with green chilies. Pour in 4 cups of beef broth and mix well. This makes your soup hearty and flavorful. Next, season with 2 teaspoons of chili powder, 1 teaspoon of cumin, salt, and pepper to taste. Stir well to ensure all flavors blend. Bring the soup to a boil. Once it boils, reduce the heat. Let it simmer for about 15-20 minutes. This helps the flavors mix. After that, stir in 1 cup of heavy cream. Allow it to simmer for another 5 minutes. This gives the soup a creamy texture. Taste and adjust the seasoning if needed. Serve hot, and don’t forget to garnish with fresh cilantro and shredded cheddar cheese if you like! - Adjusting seasoning for taste: Start with the listed spices. Taste the soup before serving. If it needs more flavor, add chili powder or cumin. A pinch of salt can also brighten it up. Always season in small amounts. You can add more, but it’s hard to take away. - Ensuring the right consistency: The soup should be creamy and not too thick. If it feels too thick, add extra beef broth or water. If too thin, let it simmer longer to reduce. Keep stirring to avoid sticking. - Using a Dutch oven vs. regular pot: A Dutch oven holds heat well. It gives a nice, even cook. Use it if you have one. A regular pot works too, but be mindful of heat. You may need to stir more often. - Slow cooker adaptation: You can make this soup in a slow cooker. Brown the beef first, then add all other ingredients. Cook on low for 6-8 hours. Stir in the cream at the end. This method enhances flavors over time. - Serving suggestions: Serve the soup hot in deep bowls. Pair it with crusty bread for a hearty meal. This makes it feel warm and inviting. - Garnishing ideas for visual appeal: Top each bowl with fresh cilantro and a sprinkle of cheddar cheese. This adds color and flavor. You can also add avocado slices or a squeeze of lime for extra zest. Pro Tips Cook Ground Beef Thoroughly: Ensure the ground beef is browned properly to enhance the flavor of the soup. Add Fresh Herbs: Incorporate fresh herbs like cilantro or parsley for added freshness and flavor just before serving. Customize Spice Levels: Adjust the chili powder and cumin according to your spice preference for a milder or spicier soup. Use Homemade Broth: For a richer flavor, consider using homemade beef broth instead of store-bought. {{image_2}} You can change the meat in this soup. Using ground turkey or chicken works great. These swaps keep the soup light but still pack a lot of flavor. If you're looking for a vegetarian option, try plant-based protein. Options like lentils or chickpeas add protein and texture. Add spices to make the soup pop! Smoked paprika gives a nice, smoky taste. Oregano adds a fresh, herbaceous note. You can also mix in more vegetables. Bell peppers and zucchini are great choices. They add color and crunch to the dish. If you want a lighter soup, consider using milk or half-and-half. These options keep it creamy without being too heavy. For a vegan version, try coconut cream or cashew cream. Both add richness and a nice flavor. Adjust the amount to get your desired creaminess. To keep Creamy Cowboy Soup fresh, store it in the fridge. Use an airtight container. This helps prevent spills and keeps flavors intact. The soup stays good for about three to four days. Always let it cool before sealing. When reheating, you can choose between a microwave or stovetop. If you use the microwave, heat in short bursts. Stir often to avoid hot spots. For stovetop, warm it on low heat. Stir regularly to keep the texture smooth and flavors strong. You can freeze Creamy Cowboy Soup for later. Store it in a freezer-safe container. Leave some space at the top to allow for expansion. It can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove for the best flavor and texture. Creamy Cowboy Soup is a hearty dish, full of flavors. It blends beef, beans, and veggies. The creamy texture comes from heavy cream, making it rich. This soup has roots in cowboy cooking, where quick meals were key. You can enjoy it on cold days or when you want comfort food. Yes, you can make this soup ahead of time. Prepare it and let it cool. Store it in the fridge for up to three days. For longer storage, freeze it for up to three months. Reheat it on the stove or in the microwave. This soup tastes even better the next day as flavors meld. This soup pairs well with many sides. You can serve crusty bread or cornbread for dipping. A simple green salad adds freshness. Tortilla chips also work nicely, offering crunch. For something heartier, try a baked potato topped with cheese. Absolutely! Homemade broth adds great flavor and depth. It can enhance the soup’s taste. Plus, it's a healthy choice with no added preservatives. If you have some on hand, use it. Just remember to adjust seasoning as needed. Creamy Cowboy Soup brings together simple ingredients for a tasty meal. We explored key components, like ground beef, fresh veggies, and spices. I shared step-by-step cooking tips to ensure you get it right every time. Adaptations for different diets make this dish flexible. Remember, storing and reheating properly keeps the soup fresh. I hope you enjoy making this dish and find your own favorite variations!

Creamy Cowboy Soup

A hearty and creamy soup featuring ground beef, beans, and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (28 oz)
  • 4 cups beef broth
  • 1 cup heavy cream
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • to garnish fresh cilantro
  • 1 cup shredded cheddar cheese (optional)

Instructions
 

  • In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary.
  • Add the diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
  • Add the diced carrots and celery to the pot, cooking for another 5 minutes until they soften slightly.
  • Stir in the black beans, corn, diced tomatoes with their juices, and beef broth. Mix well until all ingredients are combined.
  • Sprinkle in the chili powder, cumin, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer for about 15-20 minutes.
  • Stir in the heavy cream and let the soup simmer for another 5 minutes until heated through and combined. Adjust seasoning if necessary.
  • Serve hot, garnished with fresh cilantro and a sprinkle of shredded cheddar cheese if desired.

Notes

Serve the soup in rustic bowls and garnish with additional cheese and cilantro for a vibrant touch.
Keyword beef, cowboy, creamy, soup