Go Back
–+ servings
Cowboy Soup Recipe by CampingForFoodies features a blue camping bowl filled with a serving of hamburger Tex-Mex soup in a red tomato sauce broth. Green beans, yellow corn kernels, green peas, orange cubed carrots and white potato chunks in the soup are topped with crushed corn tortilla chips. The handle of a spoon rests on the side of the bowl that is set on a campfire wood log.

Cowboy Soup Recipe

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 8
Author: Kim Hanna
Camping For Foodies Soups, Stews & Chili Recipes: This Cowboy Soup has yummy Tex-Mex flavors and requires very little prep work before it's cooking.
Print Recipe

Ingredients

Meat

  • 6 slices bacon chopped
  • 1 pound lean ground beef

Spices (Can Be Measured And Mixed In Advance)

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Remaining Ingredients

  • 2 large potatoes peeled and diced into 1 inch cubes
  • 1 (15 oz) can pinto beans, drained
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can ranch style beans, undrained
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (4 oz) can diced green chile peppers, undrained
  • 1 (32 oz) carton beef broth
  • 1 (32 oz) bag frozen mixed vegetables (with corn kernels, peas, carrots and green beans), defrosted

Optional Garnish

  • Garnish with tortilla chips or cornbread croutons if desired.

Instructions

  • Heat 12-inch 8 quart Dutch oven or large pot with tight-fitting lid on stove top or campfire coals using medium-high heat or high heat if in really windy conditions.
  • Fry bacon until it's browned, stirring to prevent sticking to the bottom of the pot. Don't drain grease.
  • Add ground beef to pot, breaking it up into crumbles as it cooks. Don't drain grease.
  • When the meat is no longer pink, add the spices and remaining ingredients to the pot and stir to combine.
  • Increase to high heat and cover to bring the mixture to boil.
  • Reduce to medium heat, remove cover and simmer until potatoes are just tender, about 20 minutes.
  • Top with tortilla chips or cornbread croutons, if desired. Serve hot.

Nutrition Information

Serving: 1g | Calories: 138kcal | Carbohydrates: 12g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 223mg | Potassium: 480mg | Fiber: 2g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 3mg