Cowboy Beef and Bean Soup (Print version)
Smoky, hearty cowboy soup with ground beef and two types of beans. Ready in 45 minutes with bold, satisfying flavor.
# Ingredients:
For the soup
01 -
1 lb (450 g) 80/20 ground beef
02 -
1 medium yellow onion, diced
03 -
4 cloves garlic, minced
04 -
1 jalapeño, seeded and diced (optional)
05 -
1 tablespoon olive oil
06 -
2 tablespoons tomato paste
07 -
2 teaspoons smoked paprika
08 -
1.5 teaspoons chili powder
09 -
1 teaspoon ground cumin
10 -
1 can (15 oz / 425 g) kidney beans, drained and rinsed
11 -
1 can (15 oz / 425 g) pinto beans, drained and rinsed
12 -
1 can (14.5 oz / 410 g) fire-roasted diced tomatoes
13 -
4 cups (950 ml) low-sodium beef broth
14 -
1 tablespoon Worcestershire sauce
15 -
Salt and black pepper to taste
For serving (optional)
16 -
Shredded cheddar cheese
17 -
Sour cream
18 -
Sliced green onions
19 -
Crumbled cooked bacon
# Instructions:
01 -
Heat a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it into crumbles, until browned and no pink remains, 6 to 8 minutes. Drain most of the fat, leaving about 1 tablespoon in the pot.
02 -
Add the diced onion and cook until softened and translucent, 3 to 4 minutes. Stir in the garlic and jalapeño and cook for 1 minute until fragrant.
03 -
Add the tomato paste to the center of the pot and cook for 90 seconds, stirring constantly. Add the smoked paprika, chili powder, and cumin. Stir to combine and cook for 30 seconds more until the spices are aromatic.
04 -
Pour in the beef broth and add the fire-roasted tomatoes and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot. Add both cans of drained beans and stir to combine.
05 -
Bring the soup to a boil, then reduce heat to medium-low. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the broth has thickened slightly and the flavors have come together. Taste and adjust salt and black pepper.
06 -
Ladle into bowls and top with shredded cheddar, sour cream, green onions, or crumbled bacon as desired.
# Good to know:
01 -
Tastes even better the next day as the flavors deepen overnight.
02 -
Add a splash of broth when reheating if the soup has thickened too much in the fridge.