Pioneer Woman Cowboy Soup Recipe

Pioneer Woman Cowboy Soup is a hearty American-style dinner featuring ground beef and ranch style beans. This thick stew gets its chunky texture from diced potatoes, corn, and green chiles simmered in a savory tomato base.

The first time I made this, I didn’t let the beef brown long enough. Now I always wait until the meat is dark and crispy around the edges before adding any liquid. If you just cook it until it’s grey, you lose all that deep flavor that makes the broth taste like it’s been simmering for hours.

Using the juice from the canned vegetables is what really makes this work. Most people want to drain everything, but those liquids are seasoned and help thicken the soup as it cooks. It’s the kind of meal that feels like a big hug after a long day of work.

Pioneer Woman Cowboy Soup Ingredients

For the Base

• 2 lbs (900g) ground beef
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 cloves garlic, minced

For the Soup

• 3 medium russet potatoes, peeled and cubed
• 2 cans (15 oz each) ranch style beans, undrained
• 1 can (15 oz) whole kernel corn, undrained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (10 oz) diced tomatoes with green chiles, undrained
• 1/4 cup (60ml) ketchup
• 1 teaspoon (5g) chili powder
• 1/2 teaspoon (3g) salt
• 1/2 teaspoon (3g) black pepper
• 2 cups (475ml) water

For Serving

• 1 cup (115g) cheddar cheese, shredded
• 1/2 cup (120g) sour cream
• 4 green onions, sliced

How To Make Pioneer Woman Cowboy Soup

• 1. Brown the beef: Place the ground beef in a large pot or Dutch oven over medium-high heat. Break the meat apart with a wooden spoon and cook it until it’s no longer pink and starts to get dark brown bits on the bottom.
• 2. Sauté the vegetables: Add the chopped onion and green pepper to the pot with the beef. Cook these together for about five minutes until the onion is soft and see-through.
• 3. Add the garlic: Stir in the minced garlic and cook for only about thirty seconds. You want to smell the garlic, but don’t let it turn brown or it’ll get bitter.
• 4. Combine the ingredients: Pour in the potatoes, ranch style beans, corn, diced tomatoes, and tomatoes with green chiles. Do not drain the cans. The liquid inside the cans has a lot of starch and seasoning that gives the broth its body.
• 5. Season the soup: Stir in the ketchup, chili powder, salt, black pepper, and water. Make sure to scrape the bottom of the pot to get all those tasty browned beef bits mixed into the liquid.
• 6. Simmer the mixture: Bring the soup to a boil, then turn the heat down to low. Put a lid on the pot and let it cook for about thirty to forty minutes.
• Check the potatoes with a fork to see if they’re soft. If the fork goes in easily without any resistance, the soup is ready to serve.
• 7. Serve the soup: Ladle the hot soup into big bowls. Top each serving with a handful of shredded cheese, a dollop of sour cream, and some fresh green onions.

Recipe Tips

• Brown the meat deeply. Don’t rush the browning stage because those dark bits on the bottom of the pot provide the main savory base for the entire dish. If you stop as soon as the pink is gone, the soup will taste flat and watery.
• Keep the potato chunks small. Cut your potatoes into half-inch cubes so they cook through at the same time the flavors are melding. If the pieces are too big, they’ll still be hard in the middle when the rest of the soup is finished.
• Use the specific beans. Look for the cans labeled “Ranch Style Beans” specifically because they come in a dark, spiced gravy. If you can’t find them, pinto beans in chili sauce are the closest match to keep that signature cowboy flavor.
• Adjust the liquid at the end. If the soup looks too thick for your liking after simmering, stir in an extra half cup of water or beef broth. The potatoes soak up a lot of moisture, so you might need to loosen it up right before serving.
• Make it a day early. This is one of those meals that actually tastes better the next day after the spices have had time to really settle. Just store it in the fridge and warm it up slowly on the stove when you’re ready to eat.
• Don’t overcook the garlic. Always wait until the onions and peppers are soft before adding the garlic to the pot. Garlic burns much faster than other vegetables, and burnt garlic will ruin the whole batch of soup.

What To Serve With Cowboy Soup

Warm cornbread with plenty of honey butter is the classic choice for this meal. It helps soak up the extra broth and the slight sweetness goes well with the mild heat from the green chiles.

A simple green salad with a sharp vinaigrette helps balance out the heavy meat and beans. You could also put out a bowl of tortilla chips for some crunch if you want something different than bread.

How To Store Cowboy Soup

• Fridge: Put the cooled soup into an airtight container and keep it in the refrigerator. It’ll stay fresh and tasty for about four days.
• Reheat: The stove is the best way to warm this back up. Put it in a small pot over medium heat and add a splash of water if the potatoes made it too thick. You can use a microwave for a quick bowl, but go in thirty-second bursts so the beans don’t explode.
• Freeze: This soup freezes well for up to three months in heavy-duty freezer bags. Just leave a little space at the top of the bag because the liquid will expand as it turns to ice.

Pioneer Woman Cowboy Soup Nutrition Facts

Per serving (1 of 8):

• Calories: 410 kcal
• Protein: 24g
• Fat: 18g
• Carbohydrates: 38g
• Sugar: 7g
• Sodium: 1150mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I make Pioneer Woman Cowboy Soup in a slow cooker?

Yes, you just need to brown the beef and sauté the vegetables on the stove first. After that, toss everything into the crockpot and cook it on low for six to eight hours.

What can I use if I can’t find ranch style beans?

Pinto beans mixed with a little bit of taco seasoning or chili powder are the best substitute. They have the right texture and will give you a similar spiced liquid for the base.

Is Pioneer Woman Cowboy Soup very spicy?

No, it has a very mild kick from the green chiles but it isn’t hot. If you want more heat, you can add some chopped jalapeños or an extra spoonful of chili powder.

Can I use ground turkey instead of beef?

Yes, ground turkey works fine but you’ll need to add a tablespoon of oil to the pan first. Turkey is much leaner than beef and might stick to the pot if you don’t use some extra fat.

How do I thicken the soup if it’s too watery?

Take the lid off for the last ten minutes of simmering to let some of the water evaporate. You can also mash a few of the cooked potato cubes against the side of the pot to release their starch into the liquid.

Would you like me to find a good cornbread recipe to go with this?

Try More Pioneer Woman Recipes:

• Pioneer Woman Curry Pumpkin Soup Recipe
• Pioneer Woman Pumpkin Soup Recipe
• Pioneer Woman Rotisserie Chicken Noodle Soup Recipe