Cowboy Soup

Ingredients for Cowboy Soup

The full measurements are in the printable recipe card at the bottom of the article.

• Top round steak: I used one pound of steak cut into ½-inch pieces. Keeping the pieces small makes them easier to eat with a spoon.
• Pinto beans and black beans: This recipe uses two cans of pinto beans and one can of black beans. Drain and rinse both before adding them to the pot.
• Diced tomatoes with green chiles: Use two 10-ounce cans, including the liquid. The green chiles add flavor and a little heat without needing fresh peppers.
• Cream-style corn: This adds some sweetness and helps give the broth a little thickness.
• Taco and ranch seasoning: I use one packet of each.
• Beef broth, onion, and olive oil

One quick clarification about my ingredient photo: I accidentally grabbed 1 can of regular diced tomatoes for the picture. The actual recipe uses 2 cans of diced tomatoes with green chiles.

How to Make Cowboy Soup

Brown the steak and onion. Add the cubed steak, chopped onion, and olive oil to a large stockpot or Dutch oven. Cook over medium-high heat, stirring frequently, until the steak is browned and the onion begins to soften.

Add the remaining ingredients. Pour in the beef broth, drained pinto beans, drained black beans, diced tomatoes with green chiles, and cream-style corn. Add both seasoning packets and stir everything together. Keep the liquid from the tomatoes and use the entire can of corn.

Bring to a boil and simmer. Heat the soup over medium-high heat until boiling, then reduce the heat, cover, and simmer gently for 30 minutes. Stir occasionally so nothing sticks to the bottom of the pot.

Check the steak and serve. Top round can be a little chewy, so check a piece of steak before serving. If it needs more time, continue simmering until it’s tender enough for you. Taste the broth before adding any salt since the seasoning packets and beef broth already contain salt.

Serve hot with chopped fresh cilantro, shredded cheese, and tortilla chips, if desired.

What to Serve with Cowboy Soup

I served this soup with tortilla chips, which are great for dipping into the broth. You can also add shredded cheddar cheese, sour cream, sliced jalapeños, or extra cilantro to individual bowls.

Cornbread would be good alongside it, too, especially for soaking up the broth.

For more hearty soups, my ham and bean soup is another way to make a filling pot of soup with beans. I also have a stuffed pepper soup made with ground beef, bell peppers, tomatoes, and rice.

Storing and Reheating Leftovers

Keep leftover cowboy soup in an airtight container in the refrigerator for up to 3–4 days. Reheat individual bowls in the microwave or warm a larger amount in a saucepan over medium-low heat until heated through.

The soup may thicken slightly in the refrigerator because of the beans and cream-style corn. If needed, stir in a splash of beef broth when reheating.

You can also freeze cooled leftovers in freezer-safe containers for up to 3 months for best quality. Leave room for expansion, and thaw in the refrigerator before reheating.