Description
Cowboy Soup is a hearty and comforting dish packed with ground beef, tender potatoes, vibrant vegetables, creamy cheese, and bold spices. This rich and flavorful soup combines the smoky taste of bacon bits, sharp cheddar, and Velveeta with wholesome ingredients for a satisfying meal perfect for cold days or family dinners.
Ingredients
Scale
Meat and Cheese
- 1 pound lean ground beef
- 1 (16 oz.) package Velveeta, cubed
- 1 cup sharp cheddar cheese, grated
Vegetables and Beans
- 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
Liquids and Fats
- 3 cups low-sodium chicken or beef broth
- 2 1/2 cups whole milk
- 1/4 cup (1/2 stick) unsalted butter
Thickening and Seasonings
- 1/4 cup all-purpose flour
- 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
Instructions
- Prepare Roux Mixture: In a medium saucepan over medium-high heat, melt the unsalted butter, then whisk in the flour. Cook the roux, whisking constantly, for 2-3 minutes until it turns golden brown. Gradually whisk in the whole milk and continue whisking until smooth. Season with kosher salt and freshly ground black pepper, then remove from heat and refrigerate until needed.
- Brown Beef: Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through. Season generously with kosher salt, pepper, and garlic powder. Remove beef from pot and place on a plate, leaving about 2 tablespoons of fat in the pot.
- Sauté Vegetables: Add the chopped onion, potatoes, and diced red bell pepper to the pot with the reserved fat. Cook for 10-12 minutes, stirring occasionally, until the vegetables are softened and fork tender. Season with salt, pepper, cumin, and optional cayenne pepper.
- Add Beans and Corn: Stir in the rinsed corn kernels, black beans, and green chiles, mixing well to combine all the ingredients in the pot.
- Simmer Soup: Return the browned ground beef to the pot and pour in the chicken or beef broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 15 minutes to meld flavors.
- Incorporate Roux and Cheese: Stir the refrigerated roux mixture into the soup to thicken it, then add the cubed Velveeta cheese. Cover the pot again and cook on low heat for another 15 minutes, stirring occasionally until the cheese is melted and the soup is thick and smooth.
- Serve: Ladle the hot soup into bowls and top with grated sharp cheddar cheese and optional bacon bits. Serve immediately for a warm and hearty meal.
Notes
- For a spicier kick, increase the cayenne pepper or add a dash of hot sauce.
- Use lactose-free milk or a milk alternative to make the soup lower lactose, but keep in mind the texture may vary.
- Ground turkey or chicken can substitute ground beef for a leaner option.
- To make the soup vegetarian, omit the ground beef and bacon bits and use vegetable broth instead of chicken or beef broth.
- Roux can be made ahead and stored covered in the refrigerator for up to 2 days for quicker preparation.
- If thicker soup is desired, simmer a little longer uncovered or add a slurry of flour and water at the end.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 60 mg
