Description
A hearty and flavorful Cowboy Hamburger Soup packed with ground beef, beans, potatoes, and a blend of spices. This comforting soup is simmered in a rich beef broth and finished with cheese and sour cream for the perfect cozy meal, ideal for family dinners or gatherings.
Ingredients
Main Ingredients
- 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 (diced tomatoes and green chilies)
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can pinto beans, drained
- 12 ounces honey gold potatoes, small diced
- 32 ounce carton beef broth (reduced sodium)
- 2 cups frozen mixed vegetables
- 1 chipotle in adobo, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- Shredded cheese, for serving
- Sour cream, for serving
Instructions
- Brown the Beef: In a large Dutch oven over medium-high heat, cook the ground beef until fully browned, breaking it up as it cooks.
- Drain Excess Fat: Carefully drain off any excess fat, leaving about one tablespoon of fat in the pot to retain flavor.
- Sauté Aromatics and Spices: Add the chopped onion, minced garlic, garlic powder, onion powder, cumin, chili powder, kosher salt, and sugar to the pot. Cook and stir for 1 to 2 minutes until the mixture is fragrant and the onions start to soften.
- Add Remaining Ingredients (Except Tomato Paste): Stir in the diced tomatoes, Rotel, drained kidney and pinto beans, diced honey gold potatoes, beef broth, frozen mixed vegetables, minced chipotle, and Worcestershire sauce. Mix well.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and simmer uncovered for about 20 minutes, or until the potatoes are tender and the soup has thickened slightly.
- Incorporate Tomato Paste and Serve: Stir in the tomato paste to enrich the flavor and texture. Serve the soup hot, topped with shredded cheese and a dollop of sour cream for added creaminess and taste.
Notes
- Use reduced sodium beef broth to control the saltiness of the soup.
- The chipotle in adobo adds a smoky, spicy depth; adjust the amount to your preferred spice level.
- For a thicker soup, simmer a little longer or mash some of the beans and potatoes.
- Leftovers store well in the fridge for up to 4 days and also freeze nicely.
- Substitute ground turkey or chicken for a leaner protein option.
