Recipe Card
Cowboy Soup
Ingredients
- 2 tbspolive oil - for sautéing the vegetables and adding healthy fats
- 1medium onion (diced - provides a savory base for the soup)
- 3large carrots (peeled & diced - adds sweetness and color)
- 2celery sticks (diced - contributes crunch and flavor)
- 1 lbground turkey - a lean substitute for beef (ensuring the soup remains hearty yet healthy)
- 1 lbmild Italian turkey sausage - enhances flavor and adds depth
- 1can (6 oz tomato paste - thickens the soup and adds a rich tomato flavor)
- 1 tspgarlic powder - brings an aromatic element
- 1 tspcumin - adds warmth and a slight earthiness
- 1 tsporegano - provides a herbal note
- 1 tspchili powder - adds heat and spice
- 1 tspKosher salt - enhances all flavors
- 1/8 tspblack pepper - adds a subtle bite
- 1can (14 oz diced tomatoes (with juice) - infuses freshness)
- 1can (14 oz Mild Ro-Tel tomatoes (with green chilies) - incorporates a touch of spice and tang)
- 1can (14 oz Ranch-Style Beans (with juice) - provides protein and creaminess)
- 1can (14 oz sweet corn (with juice) - introduces sweetness and texture)
- 1can (14 oz cut green beans (drained & rinsed) - adds fibrous texture)
- 3large russet potatoes (peeled & diced - offers a hearty base to the soup)
- 4 cupslow-sodium beef broth - serves as the cooking liquid and base flavor
- 3 tbspparsley for garnish (optional - adds a fresh finish and color)
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Instructions
- 1
Heat the Olive Oil: Start by heating 2 tbsp of olive oil in a large pot over medium heat. Allow it to warm up, then add 1 medium diced onion, 3 diced carrots, and 2 diced celery sticks. Sauté for about 10 minutes until the vegetables are tender and fragrant.
- 2
Add the Meats: Incorporate 1 lb of ground turkey and 1 lb of mild Italian turkey sausage into the pot. Break the meat up with a wooden spoon and cook until it is no longer pink, approximately 7-10 minutes. Drain any excess fat to keep the soup from becoming greasy.
- 3
Mix in Spices: Stir in 1 tsp garlic powder, 1 tsp cumin, 1 tsp oregano, 1 tsp chili powder, 1 tsp Kosher salt, and 1/8 tsp black pepper. Cook the spices with the meat mixture for an additional 2 minutes until they release their flavors.
- 4
Add the Vegetables and Liquid: Now, stir in 1 can (14 oz) of diced tomatoes (with juice), 1 can (14 oz) of Mild Ro-Tel tomatoes, 1 can (14 oz) of Ranch-Style Beans (with juice), 1 can (14 oz) of sweet corn (with juice), 1 can (14 oz) of cut green beans (drained & rinsed), 3 peeled and diced russet potatoes, and 4 cups of low-sodium beef broth into the pot. Mix well to ensure all ingredients are combined.
- 5
Cook the Soup: Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 35-40 minutes. The vegetables should be tender, and the flavors should meld beautifully. For an added touch, consider garnishing with 3 tbsp of chopped parsley before serving.