I’m not sure how you feel about cold weather, but this one pot cowboy soup will turn you into a cold weather lover after just one bite! This is one of the main soups on my list to make once the temperatures are cold enough that I can actually start wearing a jacket outside!
This soup is packed with tons of vegetables but very little chopping (hooray!) – there’s only a little bit of prep work involved.
You can serve it as a one-pot meal since there’s so much variety going on in the soup, but I love to serve this soup with cornbread – they’re a match made in heaven. I recently started using this cornbread recipe (I jump around and try a new cornbread recipe pretty frequently). I’ve made it a few times in the last few weeks when we’ve had company and everyone’s really liked it!
Yum! Cowboy Soup – not just for cowboys. Also for cowgirls, buckaroos, and hungry people in general. 🙂
- 1 lb lean ground beef
- 1 lb lean ground turkey
- 1 yellow onion, diced
- 1 15oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 14.5oz can diced tomatoes with green chiles
- 1 c chunky salsa
- 1 15oz can ranch style beans
- 1 15oz can corn, drained
- 2 c frozen mixed vegetables
- 3 14oz cans beef broth
- 1 c brown quick-cooking rice
- Brown meat in soup pot until it’s only about halfway pink. Add diced onion and saute until onion is fully cooked.
- Add remaining ingredients except the rice and bring to a soft boil.
- Reduce heat to a slow slimmer and add rice.
- Cover and simmer for 10 minutes or until rice is tender.
- Remove from heat, ladle into bowls, and serve topped with cheddar cheese.