Smoky Cowboy Soup – Simple & Delicious

Imagine walking into a rustic ranch kitchen, the aroma of slow-cooked beans and smoky spices enveloping you in a warm hug. That’s what this Smoky Cowboy Soup does to me every time I take a spoonful. The rich flavors transport me to the open range, where the sunset meets the wild west. This comforting soup is a staple in our kitchen, perfect for a chilly evening with a BLANK rowdy crew or a quiet night in.

If you’re looking for more hearty recipes to warm your belly and your soul, be sure to check out our creamy broccoli soup recipe, another farm-to-table favorite that’s sure to become a staple in your household.

Why This Recipe Works

• Smoking gives the soup a depth of flavor that’s unmatched by other cooking methods.
• This recipe uses a mix of ground beef and sausage for the ultimate texture.
• The combination of spices and herbs complements the natural flavors of the vegetables perfectly.

Key Ingredients

For us, Italian sausage is a priority ingredient, but you can use other cured meats like ham or bacon as a substitute. When choosing the sausage, look for a brand that uses minimal added nitrates and nitrites. It may be more expensive, but the taste will be richer and more authentic. For the beef broth, choose a low-sodium option to balance the other flavors in the soup.

To select the perfect beans, opt for dried beans and soak them overnight. This will help to eliminate any impurities. Then, add the beans to the boiling soup and continue cooking until they’re tender. For the potatoes, a mix of sweet and Russet potatoes will provide a satisfying texture.

Recipe Courtesy of Our Kitchen

Smoky Cowboy Soup

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 lb sweet Italian sausage

2 cups beef broth

1 can diced tomatoes

1 onion

2 cloves garlic

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cups beans (such as pinto or black beans)

4 cups diced potatoes

Directions

1

In a large Dutch oven, cook the sausage over medium-high heat, breaking it into small pieces as it browns. Drain the excess fat, then add the onion and garlic. Cook until the onion is translucent before adding the beans, diced tomatoes, beef broth, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 minutes.

2

Add the diced potatoes and stir to combine. Continue to simmer for another 15 minutes or until the potatoes and beans are tender. Serve hot and enjoy!

3

Taste and adjust seasoning as needed.

4

Serve warm, garnished with chopped fresh cilantro if desired.

5

For a thicker soup, mash some of the potatoes against the side of the pot. For a clear broth, serve with a dollop of sour cream or Greek yogurt.

Storage & Reheating

Transfer leftover soup to a sealed container and store it in the fridge for up to 3 days. Reheat in a saucepan over medium heat until warm. For extra effort, blend leftover soup with a hand blender or transfer it to a blender for a smooth puree.