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To make a rich and tasty Creamy Cowboy Soup, gather these ingredients: - 1 pound ground beef - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (10 oz) diced tomatoes with green chilies, including juices - 4 cups beef broth (preferably low-sodium) - 1 cup heavy cream - 1 tablespoon chili powder - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste - Fresh cilantro, chopped, for garnish - 1 cup shredded sharp cheddar cheese for topping You can add fun garnishes to make your soup even better: - Extra shredded cheddar cheese - Chopped green onions - Sliced jalapeños for heat - Sour cream for creaminess - Crushed tortilla chips for crunch Having the right tools makes cooking easier. Here’s what you need: - A large pot for cooking the soup - A spatula for stirring - A knife and cutting board for chopping - Measuring cups and spoons for accuracy - Ladle for serving the soup {{ingredient_image_2}} Start by heating a large pot over medium heat. Add 1 pound of ground beef to the pot. Use a spatula to break it apart. Cook the beef until it turns brown, about 5-7 minutes. This step builds a rich base for your soup. Drain any fat that collects in the pot. Next, stir in 1 medium onion that you diced finely. Cook the onion for about 3-4 minutes. You want it to become soft and clear. Then add 2 minced cloves of garlic. Cook this mix for another minute. The garlic will smell great and add depth to your soup. Now, add 2 diced carrots and 2 diced celery stalks to the pot. Stir them in and cook for about 5 minutes. This helps the veggies to soften and release their flavors. You want a nice blend of colors and textures. It’s time to add the rest of the ingredients. Pour in 1 can of black beans, drained and rinsed, and 1 can of sweet corn, drained. Next, add 1 can of diced tomatoes with green chilies. Make sure to include the juices. Pour in 4 cups of beef broth, which adds richness. Stir everything well to combine. Season the soup with 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and salt and pepper to taste. Increase the heat until the soup boils gently. Once it boils, lower the heat to let it simmer. Keep it uncovered for 15-20 minutes. This step helps the flavors mix well. After simmering, it’s time to make it creamy. Stir in 1 cup of heavy cream. Let the soup cook on low for another 5 minutes. Taste your soup and adjust the seasoning if needed. You can add more salt or pepper to make it perfect. Now your Creamy Cowboy Soup is ready! Serve it in warm bowls. You can top it with shredded sharp cheddar cheese and chopped cilantro for a fresh touch. Enjoy this hearty dish! To make Creamy Cowboy Soup even creamier, you can add more heavy cream. A half cup more will boost the richness. You can also try blending half of the soup. This will add a thick texture while keeping some chunks. Using cream cheese is another option. Just melt it into the soup for a rich taste. To boost the flavor, add more spices. A pinch of smoked paprika will add depth. Fresh herbs like thyme or oregano can also brighten the soup. For a kick, add diced jalapeños or hot sauce. If you want a sweet note, try adding a bit of sugar or honey. This balances the flavors and makes the soup pop. For an inviting look, serve the soup in rustic bowls. A sprinkle of cheese and cilantro on top adds color. You can also add a squeeze of lime juice for zest. Pair the soup with crispy tortilla chips or warm cornbread. This not only looks great but adds crunch and fun to the meal. Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor of your soup. Fresh ingredients can make a noticeable difference in taste and nutrition. Adjust the Cream: If you prefer a lighter version, you can substitute half of the heavy cream with low-fat milk or a non-dairy alternative without losing the creamy texture. Spice it Up: For a spicier kick, add diced jalapeños or a few dashes of hot sauce while cooking. Adjust the spice level to suit your taste preferences. Make it Ahead: This soup tastes even better the next day! Make a batch ahead of time and let the flavors develop overnight in the refrigerator. {{image_4}} If you want a vegetarian twist on Creamy Cowboy Soup, it’s easy. Swap the ground beef for 1 pound of lentils. Use green or brown lentils for a hearty texture. Cook them in the broth for about 20 minutes before adding other ingredients. You can also use veggie broth instead of beef broth. This keeps it rich and tasty without meat. Add more veggies for extra color and taste. Try bell peppers or zucchini for a fun twist. Feel free to play with the ingredients! If you don’t like black beans, use kidney beans or chickpeas. They add protein and change the flavor a bit. You can also swap the heavy cream for coconut milk for a dairy-free option. This gives a nice tropical hint. If diced tomatoes don’t suit your taste, replace them with fresh tomatoes or tomato sauce. Each swap can change the soup’s flavor and texture, so have fun experimenting! Do you like it spicy? You can boost the heat easily! Add more chili powder or include diced jalapeños when you cook the beef. If you want it milder, skip the chili powder or use sweet paprika instead. You can also serve hot sauce on the side. This way, everyone can adjust the spice to their liking. Finding the right heat can make the soup even more enjoyable for you and your guests! To keep your Creamy Cowboy Soup fresh, let it cool first. Once cool, pour it into a container. Make sure the container is airtight. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you’re ready to eat the soup, take it out of the fridge. Pour the soup into a pot. Heat it on low to medium heat. Stir often to avoid burning. You can also reheat it in the microwave. Place soup in a microwave-safe bowl. Heat for one to two minutes, stirring halfway through. Be careful, as it can get hot quickly. To freeze your soup, use freezer-safe containers. Leave some space at the top for the soup to expand. Label the containers with the date. The soup can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat as shown above. Enjoy your hearty meal anytime! You can use ground turkey or chicken instead of ground beef. Both options give a lighter taste. For a meatless choice, try lentils or mushrooms. They add texture and flavor. You can also use plant-based meat for a vegan version. This way, you keep the soup hearty and delicious. Yes, you can make this soup in a slow cooker. First, brown the meat in a pan. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Just add the heavy cream in the last 30 minutes of cooking. This makes the soup rich and creamy. Creamy Cowboy Soup lasts about 3-4 days in the fridge. Store it in an airtight container. If you want to keep it longer, freezing is a good option. Just remember to leave out the cream if you freeze it. You can add it when you reheat the soup for a fresh taste. In summary, this blog post walks you through making Creamy Cowboy Soup. We covered ingredients, cooking steps, tips, variations, and storage. Each section helps you create a delicious meal easily. Remember, you can adjust flavors and try substitutes to fit your taste. Enjoy this soup with friends and family, warm and hearty. By following these steps, you'll impress everyone at your table. Cook with joy, and don’t forget to share your results!

Creamy Cowboy Soup

A hearty and creamy soup filled with ground beef, vegetables, and beans, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies, including the juices
  • 4 cups beef broth (preferably low-sodium)
  • 1 cup heavy cream
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro, chopped
  • 1 cup shredded sharp cheddar cheese for topping

Instructions
 

  • In a large pot, add the ground beef and cook over medium heat, breaking it apart with a spatula. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat from the pot.
  • Stir in the finely diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Next, add the minced garlic and continue cooking for an additional minute, until fragrant.
  • Incorporate the diced carrots and celery into the pot, stirring occasionally. Cook for about 5 minutes, allowing the vegetables to soften and develop flavor.
  • Carefully add the black beans, corn, diced tomatoes (with their juices), and beef broth to the pot. Stir everything together until well combined.
  • Season the mixture with chili powder, cumin, salt, and pepper. Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15-20 minutes, allowing the flavors to meld beautifully.
  • After the simmering period, stir in the heavy cream and let it cook on low heat for another 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
  • Ladle the soup into warm bowls, garnishing generously with shredded cheddar cheese and freshly chopped cilantro on top.

Notes

Serve in rustic ceramic bowls with crispy tortilla chips or homemade cornbread.
Keyword beef, cowboy, creamy, soup