Cowboy Soup is a hearty, filling bowl loaded with lean ground beef, red beans, potatoes, sweet corn, tomatoes and plenty of vegetables. This rustic soup has long been a favorite for its satisfying combination of protein, carbs and veg — a meal that will keep you fueled from morning through the evening.
Rich in flavor and simple to prepare, this 3-point soup is comforting and practical. It works well for meal prep, freezes beautifully for quick future meals, and can be adapted to suit lighter diets. Browse this site for more healthy side dishes and Weight Watchers-friendly dinners.
Why should you try Cowboy Soup?
Cowboy Soup is a one-bowl wonder. It combines protein, starch and vegetables into a single, satisfying dish that’s perfect for busy evenings or batch cooking. Make a big pot and enjoy leftovers or freeze portions for an easy, hearty meal later.
Versatile and adaptable. Prepare the classic version with ground beef and potatoes, or switch to ground turkey and add extra beans to reduce points while keeping the dish substantial. The turkey variation keeps calories lower without sacrificing texture or taste.
Freezes and reheats well. Cowboy Soup actually improves after a day in the fridge as the flavors meld. It reheats quickly and pairs nicely with fresh toppings like diced peppers, cilantro, avocado slices, or a squeeze of lime for brightness.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 6
Serving Size: 400 g
WW Points: 3 points per serving (see WW app for details; login required).
Ingredients:
- 1 lb (450 g) 97% lean ground beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1 small onion, diced (about 160 g)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 tbsp tomato paste
- 1 medium potato, diced (about 150 g)
- 1 cup (165 g) canned red beans, drained and rinsed
- 1 cup (165 g) sweet corn kernels, fresh or canned
- 4 cups (960 ml) beef broth
- 1 tsp olive oil (for sautéing)
Instructions:
- Season and brown the beef: Season the ground beef with salt and pepper. Set your Instant Pot to sauté, add the olive oil, then brown the beef, breaking it up as it cooks.
- Add spices: Stir in the ground cumin and paprika so the spices coat the meat.
- Sauté the vegetables: Add the diced onion, red and green bell peppers. Sauté for 3–4 minutes until the vegetables begin to soften.
- Add remaining ingredients: Stir in the diced potato, red beans, corn, tomato paste and beef broth. Mix to combine.
- Cook: Seal the Instant Pot and cook on high pressure for 10 minutes. Allow the pressure to release naturally for about 5 minutes, then carefully release any remaining pressure.
- Serve: Stir the soup, adjust seasoning to taste, and serve hot. Garnish with cilantro, lime or avocado if desired.
Variations and substitutions for Cowboy Soup
- Lower points: Substitute ground turkey for beef and replace potatoes with additional beans to reduce calories and WW points while maintaining a hearty texture.
- More vegetables: Add green beans, carrots or fresh tomatoes to increase fiber and nutrients. Extra veggies bulk up the soup without much extra effort.
- Spice it up: Add diced jalapeño or a splash of hot sauce for heat. Top bowls with avocado slices and a squeeze of lime for fresh contrast.
Tips and tricks for making Cowboy Soup
- Fresh toppings: Fresh cilantro, diced jalapeños, sweet corn and lime brighten the dish and add texture.
- Sauté in one pot: Browning the meat and sweating the vegetables in the same pot captures all the flavors and simplifies cleanup.
- Slow melding: If you prefer a deeper, more blended texture, cook the soup a bit longer or let it rest overnight — the flavors continue to develop as it sits.
Cowboy Soup
Ingredients
- 1 lb 450 g 97% lean ground beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1 small onion, diced, 160 g.
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 tbsp tomato paste
- 1 medium potato, diced (about 150 g)
- 1 cup 165 g canned red beans, drained and rinsed
- 1 cup 165 g sweet corn kernels, fresh or canned
- 4 cups 960 ml beef broth
- 1 tsp olive oil, for sautéing
Instructions
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Season and Brown the Beef: Begin by seasoning the ground beef with salt and pepper. In your Instant Pot, set to the sauté function, add 1 teaspoon of olive oil. Add the seasoned beef and cook until browned, breaking it apart as it cooks.
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Add Spices: Once the beef is browned, stir in the cumin and paprika, mixing well so the spices are evenly distributed.
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Sauté the Vegetables: Add the diced onion, red bell pepper, and green bell pepper to the pot with the beef. Sauté everything together for about 3-4 minutes, or until the vegetables start to soften.
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Add Remaining Ingredients: Add the diced potato, red beans, corn kernels, tomato paste, and beef broth to the pot. Give it a good stir to combine all the ingredients.
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Cook: Seal the Instant Pot lid and cook on high pressure for 10 minutes. Once done, allow the pressure to release naturally for about 5 minutes, then carefully release any remaining pressure manually.
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Serve: Once the soup is done, give it a final stir. Serve hot and enjoy this hearty, flavorful Cowboy Soup!
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.