Cowboy Soup
Ground beef, potatoes, corn and beans simmer in a tomato broth for a hearty soup. The entire dinner cooks in one pot in about 40 minutes.
- Total
- 40 min
- 10 prep · 30 cook
- Serves
- 4
- Scale it below
- Calories
- 644
- kcal per serving
- Protein
- 45g
- per serving
Ingredients
13 ingredientsNutrition per serving
Estimated644 kcal
- Protein
- 45 g
- Carbs
- 57 g
- Fat
- 28 g
- Fiber
- 6 g
Method
6 steps 10 min prep · 30 min cookCook
-
Step 1. Heat Olive Oil in a large Dutch oven over medium-high heat. Add Ground Beef and cook, breaking it up, until browned and no pink remains, about 6 minutes.
-
Step 2. Add Onion and cook over medium heat, stirring, until softened, about 4 minutes.
-
Step 3. Stir in Garlic, Cumin and Smoked Paprika until fragrant, about 30 seconds.
-
Step 4. Add Potato, Canned Tomatoes, Beef Stock, Salt and Black Pepper. Bring to a boil, then reduce the heat and simmer uncovered until the potatoes are nearly tender, about 15 minutes.
-
Step 5. Stir in Pinto Beans and Corn. Simmer until the potatoes are tender and the beans and corn are hot, about 5 minutes.
Finish & serve
-
Step 6. Taste the soup and serve in bowls.
In the app, cook mode shows one step at a time with its timer, and it works offline.
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Use canned kidney beans in place of the pinto beans.
Leftovers
Refrigerate leftovers in shallow containers for up to 4 days and reheat until steaming.
Good to know
Ground beef is safely cooked when it reaches 160°F on an instant-read thermometer.
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Add this dinner to the plan or to Up next, and 10 of its 13 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.
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DINNER 4 · ADDED Cowboy Soup
- Corn7 oz
- Garlic3 cloves
- Onion1
- Potato1 lb
- Ground Beef1¼ lb
- Beef Stock6 cups
- Canned Tomatoes14 oz
- Pinto Beans1
- Cumin1 tsp
- Smoked Paprika1 tsp
Olive oil, black pepper and salt count as in stock. Amounts follow your servings.