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Cowboy Soup
Alyssa

Cowboy Soup

Warm up with hearty cowboy soup! Packed with beef, beans, and spices, it's a comforting one-pot meal perfect for chilly days.
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Ingredients Method

Ingredients
  

  • 2 tbsp olive oil - for sautéing the vegetables and adding healthy fats
  • 1 medium onion diced - provides a savory base for the soup
  • 3 large carrots peeled & diced - adds sweetness and color
  • 2 celery sticks diced - contributes crunch and flavor
  • 1 lb ground turkey - a lean substitute for beef ensuring the soup remains hearty yet healthy
  • 1 lb mild Italian turkey sausage - enhances flavor and adds depth
  • 1 can 6 oz tomato paste - thickens the soup and adds a rich tomato flavor
  • 1 tsp garlic powder - brings an aromatic element
  • 1 tsp cumin - adds warmth and a slight earthiness
  • 1 tsp oregano - provides a herbal note
  • 1 tsp chili powder - adds heat and spice
  • 1 tsp Kosher salt - enhances all flavors
  • 1/8 tsp black pepper - adds a subtle bite
  • 1 can 14 oz diced tomatoes (with juice) - infuses freshness
  • 1 can 14 oz Mild Ro-Tel tomatoes (with green chilies) - incorporates a touch of spice and tang
  • 1 can 14 oz Ranch-Style Beans (with juice) - provides protein and creaminess
  • 1 can 14 oz sweet corn (with juice) - introduces sweetness and texture
  • 1 can 14 oz cut green beans (drained & rinsed) - adds fibrous texture
  • 3 large russet potatoes peeled & diced - offers a hearty base to the soup
  • 4 cups low-sodium beef broth - serves as the cooking liquid and base flavor
  • 3 tbsp parsley for garnish optional - adds a fresh finish and color
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Method
 

  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.