Olive oil — This recipe starts with sautéing the onion in a bit of olive oil. However, you can substitute it with avocado, canola, or vegetable oil if you prefer.
Onion — Any type of onion will work here: red, white, or yellow. You can even use shallots for a milder flavor.
Lean ground beef — I used lean ground beef for a low-fat soup, but you can substitute it with ground turkey or chicken for an even leaner option.
Alternatively, you can use a plant-based ground meat alternative for a vegan version.
Red pointed pepper — The red pointed pepper adds a sweet and slightly tangy flavor to the soup. Use any bell pepper you may have, or add your favorite frozen mixed vegetables.
Garlic + jalapeño — Fresh garlic and jalapeño add a kick of flavor to the soup. You can adjust the amount of jalapeño based on your heat preference or even use canned green chilies for a milder option.
Spices — The combination of mild chili powder, ground cumin, and dried oregano gives this cowboy soup its signature flavor. Feel free to adjust the spice levels to your liking or experiment with different spice blends.
Canned ingredients — This recipe uses canned diced tomatoes, taco mixed beans, green beans, and sweetcorn for convenience. You can substitute fresh ingredients or use other canned vegetables like kidney beans, black beans, pinto beans, ranch-style beans or rotel tomatoes if you prefer.
Beef stock — The beef stock adds depth to the soup, but you can also use vegetable or chicken stock for a different flavor.
How to make a hearty cowboy soup
Heat the olive oil in a large pot over medium heat and sauté the onions for 4-5 minutes or until translucent.
Add the lean ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through.
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