Description
A rustic, stick-to-your-ribs cowboy soup perfect for healing on a cold day. This one-pot meal features a robust base of ground beef, tender Yukon gold potatoes, carrots, and a medley of pantry staples like black-eyed peas, corn, and green beans. Perfectly seasoned with smoked paprika and Italian herbs, this soup is a crowd-pleasing, budget-friendly dish that tastes even better as leftovers the next day. It is a warm, wholesome hug in a bowl.
Ingredients
2 Tablespoons olive oil
1 medium yellow onion, diced
3 stalks celery, diced
4 cloves garlic, minced
2 lbs ground beef
1 lb Yukon gold potatoes, cut into 1-inch pieces
4 carrots, peeled and sliced into rounds
1 (14.5-ounce) can green beans, drained
3 Tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes with juices
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can corn, drained
6 cups beef broth
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
2 teaspoons chili powder
Salt, pepper, and red pepper flakes to taste
Instructions
Heat olive oil in a large Dutch oven over medium-high heat.
Add the onion and celery, sautéing until softened, about 5 minutes.
Add the ground beef and cook until browned, breaking it apart with a spoon.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add tomato paste, Italian seasoning, smoked paprika, and chili powder, stirring to coat the meat.
Pour in the beef broth and diced tomatoes with their juices.
Add the potatoes and carrots; bring to a simmer and cook for 15 minutes.
Stir in the black-eyed peas, corn, and green beans.
Continue simmering for another 10 minutes until all vegetables are tender.
Season with salt, pepper, and red pepper flakes to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well; reheat gently on the stovetop. Adjust broth amount for desired consistency.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American