Description

Cowboy Hamburger Soup is a comforting and flavorful one-pot recipe filled with seasoned ground beef, beans, potatoes, and veggies simmered in a rich tomato-beef broth with a smoky kick.

Ingredients

Scale

1 pound ground beef

1 garlic clove, minced

1 small onion, chopped

½ teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons cumin

2 teaspoons chili powder

½ teaspoon kosher salt

1 teaspoon sugar

1 (14.5-ounce) can diced tomatoes

1 (10-ounce) can Rotel

1 (15-ounce) can kidney beans, drained

1 (15-ounce) can pinto beans, drained

12 ounces honey gold potatoes, small diced

1 (32-ounce) carton reduced sodium beef broth

2 cups frozen mixed veggies

1 chipotle in adobo, minced

1 tablespoon Worcestershire sauce

2 tablespoons tomato paste

Toppings:

Shredded cheese

Sour cream

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Instructions

In a large Dutch oven over medium-high heat, cook the ground beef until it’s browned. Drain the excess fat, leaving about one tablespoon in the pot.
Add the chopped onion, minced garlic, garlic powder, onion powder, cumin, chili powder, salt, and sugar. Stir and cook for 1 to 2 minutes until the mixture is fragrant.
Add the diced tomatoes, Rotel, kidney beans, pinto beans, diced potatoes, beef broth, frozen veggies, chipotle in adobo, and Worcestershire sauce. Stir to combine everything thoroughly.
Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender and the soup has thickened slightly.
Stir in the tomato paste and let it simmer for an additional 5 minutes.
Ladle the soup into bowls and serve it hot, garnished with shredded cheese and a generous spoonful of sour cream.

Notes

Adjust spice level by adding more or less chipotle. Substitute ground turkey or chicken for a leaner version. Store leftovers in the fridge or freezer for easy reheating.

Nutrition

Serving Size: 1 ½ cups
Calories: 220
Sugar: 1g
Carbohydrates: 16g
Protein: 13g