aquero Soup (Cowboy-Style) rich, rustic, and family-friendly
A hearty, healthy cowboy soup made with lean ground beef, vegetables, and beans. Perfect for weeknight dinners and easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1½ tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- 4 cups low-sodium beef broth
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups diced potatoes
- 1 can (15 oz) pinto or kidney beans, drained
- 1 cup frozen corn
- 1½ cups green beans
- 1 can (14.5 oz) fire-roasted diced tomatoes
- Salt and pepper to taste
- Optional: lime juice, hot sauce, toppings
Instructions
- Heat oil in large pot. Brown ground beef. Add onion and garlic; sauté until fragrant.
- Stir in tomato paste and spices; cook 1 minute.
- Add broth, carrots, celery, and potatoes. Simmer 10–12 minutes.
- Stir in beans, corn, green beans, and tomatoes. Simmer another 10–15 minutes.
- Adjust seasoning. Add lime or hot sauce if desired. Serve hot with toppings.
Notes
- Swap beef for turkey or plant-based protein.
- Use frozen or canned vegetables as needed.
- Keeps 4 days in fridge or 3 months in freezer.