Description
Cowboy Soup is a hearty and flavorful dish packed with ground beef, potatoes, bell peppers, black beans, corn, and a rich cheesy broth made with Velveeta and sharp cheddar. Perfect as a comforting main course, this soup balances spices like cumin and cayenne with creamy textures for a satisfying meal.
Ingredients
Scale
Soup 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
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper, optional
- kosher salt and freshly ground black pepper, to taste
- bacon bits, optional for topping
Cheese and Roux Ingredients
- 1 (16 oz.) package Velveeta, cubed
- 1 cup sharp cheddar cheese, grated
- 2 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter
Instructions
- Prepare Roux: In a medium saucepan over medium-high heat, melt the unsalted butter. Whisk in the flour and cook the roux for 2 to 3 minutes, stirring constantly until golden brown. Gradually whisk in the whole milk and season with salt and pepper. Remove from heat and refrigerate until ready to use.
- Cook Ground Beef: Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook while breaking it up with a spoon until browned. Season generously with salt, pepper, and garlic powder. Remove the beef from the pot and drain all but 2 tablespoons of fat.
- Sauté Vegetables: Add the chopped onion, potatoes, and diced bell pepper to the pot with reserved fat. Cook for 10 to 12 minutes, stirring occasionally, until the vegetables are softened and fork tender. Season with salt, pepper, cumin, and optional cayenne pepper.
- Add Canned Ingredients: Stir in the rinsed corn kernels, black beans, and green chiles to the pot with the vegetables. Mix well to combine.
- Simmer Soup: Return the browned ground beef to the pot. Pour in the low-sodium chicken or beef broth. Bring the entire mixture to a boil, then reduce heat to low and let it simmer for 15 minutes to develop flavors.
- Incorporate Roux and Cheese: Stir in the refrigerated roux mixture to thicken the soup. Add the cubed Velveeta cheese, cover the pot, and cook for another 15 minutes, stirring occasionally until the cheese is fully melted and the soup is thick and smooth.
- Serve: Ladle the cowboy soup into bowls and top with grated sharp cheddar cheese and bacon bits if desired. Serve hot and enjoy the comforting flavors.
Notes
- For a spicier soup, increase the cayenne pepper or add a dash of hot sauce.
- You can substitute Velveeta with processed or melting cheeses like Monterey Jack for a different flavor profile.
- If you prefer gluten-free, replace all-purpose flour with a gluten-free flour blend in the roux.
- Using low-fat or lactose-free milk can reduce fat and lactose content without affecting texture much.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Omit bacon bits to make the soup fully vegetarian-friendly by substituting ground beef with plant-based protein.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg
