Ground Beef Soup

Cowboy Bean and Potato Soup

by
Cowboy Bean Soup with ground beef, tender potatoes, beans, tomatoes, corn, herbs, and a rich savory broth

Cowboy Bean and Potato Soup

Cowboy Bean Soup is a hearty, rustic one-pot meal made with tender potatoes, seasoned ground beef, beans, tomatoes, corn, broth, and smoky spices. It is warm, filling, and packed with simple ingredients that make it perfect for busy weeknights, cold evenings, meal prep, or casual family dinners.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 55 minutes
Servings: 6

Ingredients

For the Soup

  • 1 pound lean ground beef
  • 1 tablespoon olive oil, if needed
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 pounds Yukon Gold or red potatoes, diced
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup corn, frozen or canned
  • 4 cups low-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes, optional

For Finishing

  • 1/2 cup shredded cheddar cheese, optional
  • 2 green onions, sliced
  • 2 tablespoons chopped parsley or cilantro
  • Sour cream, optional
  • Crushed tortilla chips or cornbread, for serving

Why You’ll Love This Recipe

Cowboy Bean Soup is the kind of recipe that feels substantial without requiring complicated cooking. The beef adds richness, the beans bring body, and the potatoes make every bowl filling enough to serve as a complete meal.

Another reason to love Cowboy Bean Soup is its flexibility. Change the beans, add vegetables, increase the spice, or leave out the beef for a vegetarian version.

How to Make Cowboy Bean Soup

Step 1: Brown the Beef

Place a large Dutch oven or soup pot over medium-high heat.

Add the ground beef and cook for 5 to 7 minutes, breaking it apart with a wooden spoon until browned and fully cooked.

Drain excess grease if needed.

Step 2: Add the Onion

Add the diced onion to the beef.

Cook for 3 to 4 minutes, stirring occasionally, until the onion begins to soften.

Add a little olive oil if the pot looks dry.

Step 3: Add the Garlic and Spices

Stir in the garlic, chili powder, smoked paprika, cumin, oregano, black pepper, and optional red pepper flakes.

Cook for about 30 seconds, just until fragrant.

Blooming the spices briefly helps Cowboy Bean Soup develop a deeper, warmer flavor.

Step 4: Add the Tomato Paste

Stir in the tomato paste and cook for 1 minute.

This deepens the tomato flavor.

Step 5: Add the Potatoes and Tomatoes

Add the diced potatoes and canned tomatoes with their juices.

Stir everything together so the potatoes are coated with the seasonings.

Keep the potato pieces evenly sized for consistent cooking.

Step 6: Add the Broth

Pour in the beef broth and stir well.

Bring the mixture to a gentle boil, then reduce the heat to medium-low.

Cover partially and simmer for 15 to 20 minutes, or until the potatoes are almost tender.

Step 7: Add the Beans and Corn

Stir in the pinto beans, kidney beans, and corn.

Continue simmering Cowboy Bean Soup uncovered for another 8 to 10 minutes.

They only need time to heat through and absorb flavor.

Step 8: Adjust the Consistency

For a thicker soup, use a potato masher to lightly mash a small portion of the potatoes and beans directly in the pot.

For a brothier texture, add a little more beef broth.

Cowboy Bean Soup should be hearty but still easy to spoon into bowls.

Step 9: Taste and Season

Taste the soup and add extra salt, pepper, chili powder, or smoked paprika as needed.

The final amount of salt will depend on the broth and canned beans you use.

Step 10: Garnish and Serve

Ladle the hot soup into bowls.

Top with shredded cheddar, green onions, fresh parsley or cilantro, sour cream, or crushed tortilla chips if desired.

Serve immediately while the potatoes are tender and the broth is hot.

Serving Suggestions

Cowboy Bean Soup is filling enough to enjoy by itself, but a simple side can make it feel like a complete comfort-food dinner.

Serve Cowboy Bean Soup with warm cornbread, crusty bread, dinner rolls, garlic toast, or flour tortillas for dipping.

A crisp green salad adds freshness beside the rich soup.

For a family-style meal, serve Cowboy Bean Soup with cheese, sour cream, green onions, jalapeños, avocado, or crushed tortilla chips.

For another hearty and comforting meal, try our Crockpot Red Beans and Chicken Sausage with tender beans, smoky chicken sausage, and rich savory flavor.

Recipe Tips

Use potatoes that hold their shape well, such as Yukon Gold or red potatoes.

Cut the potatoes into small, even cubes so they become tender without turning mushy.

Rinse and drain canned beans before adding them to Cowboy Bean Soup. This keeps the broth from becoming overly salty or cloudy.

Use low-sodium broth when possible so you can control the seasoning in Cowboy Bean Soup more easily.

Do not add the beans too early because they are already cooked and can become overly soft.

If you want a thicker soup, mash a few potato pieces against the side of the pot before serving.

For deeper flavor, let the finished soup rest off the heat for 5 to 10 minutes before serving.

Easy Variations

Cowboy Bean Soup is easy to customize with different ingredients.

For extra heat, add diced jalapeño, cayenne pepper, or extra red pepper flakes.

A smoky version can include a small amount of chopped cooked bacon or smoked sausage.

For more vegetables, add bell peppers, carrots, celery, zucchini, or green chilies to Cowboy Bean Soup.

You can replace kidney beans with black beans or use a three-bean blend.

For a vegetarian version, leave out the ground beef, use vegetable broth, and add another can of beans or extra potatoes.

If you prefer chicken, cooked shredded chicken can replace the beef.

You may also enjoy our Banana Oat Smoothie for an easy breakfast or snack made with ripe bananas, oats, yogurt, and cinnamon.

Make-Ahead Instructions

Cowboy Bean Soup is a good make-ahead meal because the flavors become even more blended after sitting.

Prepare the soup completely, cool it, and refrigerate it in a covered container.

When reheating, add a splash of broth or water if the soup has thickened too much.

You can also chop the onion and potatoes and measure the spices ahead of time. Keep cut potatoes submerged in cold water in the refrigerator if preparing them several hours early, then drain well before cooking.

Storage and Reheating

Store leftover Cowboy Bean Soup in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave, stirring halfway through, or warm the soup gently in a saucepan over medium-low heat.

The potatoes and beans will absorb more liquid during storage, so you may need to add a little broth before reheating.

Reheat gently for the best texture.

Nutrition Information

Approximate nutrition per serving:

Calories: 430
Protein: 27 g
Carbohydrates: 51 g
Fat: 14 g
Saturated Fat: 5 g
Fiber: 11 g
Sugar: 8 g
Sodium: 680 mg

Nutrition values are estimates and may vary depending on the beef, beans, broth, cheese, and serving size.

Frequently Asked Questions

Can I use different beans?

Yes. Black beans, cannellini beans, navy beans, or a mixed bean combination all work well.

Can I make this in a slow cooker?

Yes. Brown the beef first, then transfer it to the slow cooker with the onion, garlic, potatoes, tomatoes, broth, tomato paste, and spices. Cook on low until the potatoes are tender, then add the beans and corn near the end.

Can I make the soup without beef?

Yes. Leave out the beef and use vegetable broth for a vegetarian version.

Why are my potatoes taking too long to cook?

The cubes may be too large, or the soup may be simmering too gently. Keep the pieces small and maintain a steady simmer.

Can I freeze this soup?

Yes, but potatoes can become slightly softer after freezing. Cool the soup completely and freeze it in airtight containers for up to 2 months.

How can I make it spicier?

Add more chili powder, cayenne, jalapeños, or hot sauce.

Can I add cheese directly to the pot?

You can, but adding cheese to individual bowls gives you better control over the texture and keeps the broth from becoming too heavy.

Final Thoughts

Cowboy Bean Soup is an easy one-pot dinner that combines beef, potatoes, beans, tomatoes, corn, and smoky seasonings in a warm, satisfying bowl.

Because Cowboy Bean Soup uses everyday ingredients and is easy to customize, it works well for weeknight dinners, meal prep, casual gatherings, and cold-weather meals.

Keep this Cowboy Bean Soup recipe handy whenever you want a hearty soup that is simple to prepare and filling enough to serve as the main course.

With tender potatoes, flavorful beans, seasoned beef, and a savory broth, Cowboy Bean Soup is a reliable comfort-food recipe that the whole family can enjoy.

Hearty Stuffed Pepper Soup

by
Hearty Stuffed Pepper Soup with ground beef, bell peppers, tomatoes, rice, and fresh herbs

Hearty Stuffed Pepper Soup

Hearty Stuffed Pepper Soup is a cozy, filling dinner made with ground beef, bell peppers, tomatoes, rice, broth, onions, garlic, and simple seasonings. It has all the familiar flavors of classic stuffed peppers but comes together in one pot with much less effort. If you enjoy comforting meals that are easy to prepare, Stuffed Pepper Soup is a great recipe for busy weeknights, meal prep, or cold-weather dinners.

The combination of tender peppers, savory beef, juicy tomatoes, and rice creates a rich and satisfying texture. Stuffed Pepper Soup is also easy to customize, so you can make it mild, spicy, lower-carb, or even vegetarian depending on what you have available.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

For the Soup

1 pound lean ground beef

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 can diced tomatoes, 14.5 ounces

1 can tomato sauce, 15 ounces

4 cups low-sodium beef broth

1 cup cooked white or brown rice

1 teaspoon Italian seasoning

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 teaspoon salt, or to taste

1 teaspoon Worcestershire sauce

1 tablespoon tomato paste

Optional Garnishes

Fresh parsley

Shredded cheddar cheese

Grated Parmesan

Red pepper flakes

Fresh basil

Crusty bread, for serving

Why You’ll Love This Recipe

Stuffed Pepper Soup is simple, hearty, and easy to make in one pot. It gives you the comfort of baked stuffed peppers without the extra work of filling and baking individual peppers.

The soup is also flexible. You can use ground beef, turkey, chicken, or a plant-based alternative. Different rice varieties work too, which makes the recipe easy to adapt to your pantry.

Another reason to love Stuffed Pepper Soup is that it stores and reheats well. The flavors deepen after a night in the refrigerator, making leftovers especially delicious.

How to Make Hearty Stuffed Pepper Soup

Step 1: Brown the Beef

Heat olive oil in a large soup pot or Dutch oven over medium-high heat.

Add the ground beef and cook for 5 to 7 minutes, breaking it into small pieces with a wooden spoon.

Continue cooking until the meat is browned and no longer pink.

Drain excess grease if necessary.

The browned beef creates the savory base that gives Stuffed Pepper Soup its rich flavor.

Step 2: Cook the Onion and Peppers

Add the diced onion and bell peppers to the pot.

Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic and cook for another 30 seconds.

You want the peppers tender but not completely soft at this stage because they will continue cooking in the broth.

Step 3: Add the Tomato Base

Stir in the tomato paste and cook for 1 minute.

Add the diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, paprika, oregano, black pepper, and salt.

Stir everything together until the vegetables and beef are evenly coated.

This tomato-rich base gives Stuffed Pepper Soup its familiar stuffed-pepper flavor.

Step 4: Add the Broth

Pour in the beef broth and stir well.

Bring the mixture to a gentle boil.

Reduce the heat to medium-low, cover partially, and let the soup simmer for 20 to 25 minutes.

During this time, the peppers soften and the flavors blend together.

Step 5: Add the Rice

Stir in the cooked rice near the end of the cooking time.

Let the soup simmer for another 5 minutes so the rice can absorb some of the broth and flavor.

Adding cooked rice at the end helps prevent Stuffed Pepper Soup from becoming too thick or mushy.

Step 6: Adjust the Seasoning

Taste the soup and add more salt, black pepper, or Italian seasoning if needed.

If you prefer a thinner soup, stir in a little extra broth.

For a stronger tomato flavor, add another spoonful of tomato paste or a splash of tomato sauce.

Step 7: Serve

Ladle the soup into bowls.

Top with parsley, Parmesan, cheddar, or red pepper flakes if desired.

Serve Stuffed Pepper Soup hot with crusty bread, garlic toast, or a simple green salad.

Serving Suggestions

Stuffed Pepper Soup is filling enough to serve on its own, but a few simple sides can turn it into a complete dinner.

Crusty bread, dinner rolls, or garlic bread are perfect for soaking up the tomato broth.

For a lighter side, pair the soup with a green salad, cucumber salad, roasted vegetables, or steamed broccoli.

You can also serve Stuffed Pepper Soup with a small grilled cheese sandwich for a classic comfort-food combination.

For a lighter protein-packed side or snack, you may also like our Tuna Salad Dip.

Recipe Tips

Use lean ground beef to keep the soup hearty without making it greasy.

Cut the bell peppers into similar-sized pieces so they cook evenly.

Cook the tomato paste briefly before adding broth to deepen its flavor.

Use cooked rice instead of raw rice if you want better control over the final consistency.

Do not overcook the rice because it will continue to soften as it sits in the soup.

Stuffed Pepper Soup tastes even better after resting for 10 to 15 minutes before serving.

If the soup becomes too thick, add extra broth a little at a time.

Fresh herbs added at the end can brighten the flavor.

Easy Variations

For a lighter version, replace ground beef with ground turkey or chicken.

For a vegetarian version, use vegetable broth and replace the meat with lentils, black beans, or plant-based crumbles.

For a lower-carb option, skip the rice and add cauliflower rice near the end.

If you enjoy spicy food, add red pepper flakes, diced jalapeño, or a pinch of cayenne.

You can also add mushrooms, zucchini, corn, or spinach to make Stuffed Pepper Soup even more vegetable-packed.

For extra richness, stir in a little shredded cheese just before serving.

For another quick and protein-packed soup, try our Easy Black Bean Soup (High Protein, 30 Minutes).

Make-Ahead Instructions

Stuffed Pepper Soup is an excellent make-ahead meal.

Prepare the soup as directed, but consider storing the rice separately if you plan to keep it for more than one day.

Cooked rice continues absorbing liquid while refrigerated, which can make the soup thicker.

When ready to serve, reheat the soup and stir in the rice.

Storage and Reheating

Store leftover Stuffed Pepper Soup in an airtight container in the refrigerator for up to 4 days.

Reheat it on the stovetop over medium-low heat, stirring occasionally.

Add a splash of broth or water if the soup has thickened.

You can also reheat individual portions in the microwave.

The soup can be frozen for up to 2 months, but for the best texture, freeze it without the rice and add freshly cooked rice after reheating.

Nutrition Information

Approximate nutrition per serving:

Calories: 360
Protein: 24 g
Carbohydrates: 34 g
Fat: 15 g
Saturated Fat: 5 g
Fiber: 5 g
Sugar: 9 g
Sodium: 720 mg

Nutrition values are estimates and may vary depending on the ground beef, broth, rice, and garnishes used.

Frequently Asked Questions

Can I use uncooked rice?

Yes, but you will need extra broth and a longer cooking time. Cooked rice gives you more control over the final texture of Stuffed Pepper Soup.

Can I make this in a slow cooker?

Yes. Brown the meat first, then add everything except the cooked rice to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the rice near the end.

Can I use only one color of bell pepper?

Yes. Using several colors makes the soup more colorful, but any bell peppers will work.

Can I make it without beef?

Absolutely. Ground turkey, chicken, sausage, lentils, or beans are all good alternatives.

How can I make the soup thicker?

Let it simmer uncovered for a few extra minutes or add a little more cooked rice.

How can I make it thinner?

Add more broth until the soup reaches your preferred consistency.

Is this recipe good for meal prep?

Yes. Stuffed Pepper Soup stores well and is easy to portion into containers for lunches or dinners.

Final Thoughts

Hearty Stuffed Pepper Soup is an easy one-pot meal that brings together the classic flavors of stuffed peppers in a simpler, more convenient form. Ground beef, sweet bell peppers, tomatoes, broth, herbs, and rice create a filling soup that works well for weeknight dinners or meal prep.

Stuffed Pepper Soup is especially useful when you want something warm and comforting without spending a lot of time in the kitchen. The ingredients are simple, the method is straightforward, and the recipe can be adjusted to suit different preferences.

Serve Stuffed Pepper Soup with bread, salad, or your favorite simple side, and you have a satisfying family meal that is easy to make again and again.