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Hearty Cowboy Soup with Cheese and Beef Recipe

ByMadison
Jump to Recipe· 4.9 from 17 reviews

If you’ve been on the hunt for a cozy, filling soup that feels like a big, warm hug on a chilly day, then you’re in the right spot. This Hearty Cowboy Soup with Cheese and Beef Recipe is seriously one of my all-time favorites to whip up when I want something comforting but with a little kick. It’s loaded with tender beef, melty cheese, and wholesome veggies — perfect for gathering everyone around the table and digging in with some crusty bread or your favorite cornbread. Trust me, once you try this cowboy soup, you’ll be making it over and over again.

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Why This Recipe Works

  • Rich, Creamy Base: The velveeta and cheddar cheese, combined with a homemade roux, create a silky, cheesy broth that wraps everything in warmth.
  • Balanced Hearty Ingredients: Ground beef, potatoes, beans, and veggies provide substance and texture, ensuring every spoonful has a bit of everything.
  • Layered Flavors: Cumin, garlic powder, and cayenne give this soup a subtle smoky heat without overpowering the comforting notes.
  • Simple Prep with Big Impact: You don’t need to be a pro chef to nail this; the steps are straightforward but deliver restaurant-quality results at home.
Hearty Cowboy Soup with Cheese and Beef, Cowboy Soup Recipe, Easy Beef Cheese Soup, Comforting Ground Beef Soup, Cheesy Beef Stew - A thick creamy soup is shown being held in a ladle above a white bowl filled with the same soup. The soup is light beige in color with visible pieces of orange carrot, yellow corn kernels, small bits of brown meat, and pale green celery throughout. The ladle is silver with a long handle, and the background includes part of a red pot and a white cloth with thin gray stripes, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This recipe blends fresh produce, pantry staples, and comforting dairy into a harmony that’s both hearty and satisfying. When shopping, I usually look for a good quality lean ground beef and fresh potatoes to make this shine.

Hearty Cowboy Soup with Cheese and Beef, Cowboy Soup Recipe, Easy Beef Cheese Soup, Comforting Ground Beef Soup, Cheesy Beef Stew - Flat lay of raw lean ground beef shaped naturally, cubed velveeta cheese, grated sharp cheddar cheese piled gently, a whole yellow onion halved to show finely chopped pieces next to it, four small whole potatoes with skin, diced red bell pepper, a small white bowl of rinsed whole corn kernels, a small white bowl of rinsed black beans, a small white bowl of green chiles, a small white bowl with golden melted butter, a small white bowl with pale all-purpose flour, a small white bowl filled with creamy whole milk, a sprinkle of ground cumin and garlic powder presented as tiny piles, a small white bowl of coarse kosher salt, a small white bowl with freshly ground black pepper, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Lean Ground Beef: It adds meaty flavor without too much grease, making the soup satisfying but not heavy.
  • Velveeta Cheese: Melts beautifully to give the soup that classic creamy cowboy flavor.
  • Sharp Cheddar Cheese: Adds a punch of tangy cheese flavor and depth.
  • Yellow Onion: Builds a savory base and sweetness when cooked down.
  • Potatoes: Chunky bites that soak in the broth and help thicken the soup naturally.
  • Red Bell Pepper: Gives a mild sweetness and vibrant color.
  • Canned Corn & Black Beans: Pantry heroes that boost the heartiness and add fiber.
  • Green Chiles: They bring a subtle southwestern heat and complexity.
  • Chicken or Beef Broth: Forms the liquid base that carries all the flavors.
  • Whole Milk & Flour & Butter (Roux): This trio transforms the soup into a luscious, thick, and creamy wonder.
  • Garlic Powder, Cumin, Cayenne: Essential spices that dial up the warmth and smoky notes.
  • Bacon Bits (optional): Add an irresistible crunch and extra savory goodness on top.
  • Kosher Salt & Pepper: Season perfectly to your palate.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Hearty Cowboy Soup with Cheese and Beef Recipe is how easily you can make it your own. I’m all about tweaking to fit your mood or diet, so here are a few of my favorite variations to try.

  • Make it Spicier: If you enjoy a bit more heat, I like adding extra cayenne or tossing in a diced jalapeño when cooking the veggies.
  • Vegetarian Twist: Skip the beef and use smoked tofu or diced mushrooms instead—just boost the broth with a veggie base.
  • Dairy-Free Version: Swap out the cheeses for dairy-free options and use coconut milk for that creamy touch. It’s a little different but still comforting.
  • Chunkier or Smoother: Depending on preference, use an immersion blender on half the soup for a thicker, creamier texture while keeping some chunks alive.

Step-by-Step: How I Make Hearty Cowboy Soup with Cheese and Beef Recipe

Step 1: Build the Creamy Roux Base

This step is the soul of the soup. I melt my butter first, then whisk in the flour to create a golden roux—cooking it about 2-3 minutes until it smells nutty but not burnt. The key is gentle heat and constant whisking here to avoid lumps. Then, gradually whisk in the whole milk to form a silky sauce. After seasoning it with salt and pepper, I like to pop it in the fridge while preparing the rest; it thickens up nicely and keeps the texture perfect for later.

Step 2: Brown the Beef and Sauté the Veggies

Next, heat up your big stockpot or Dutch oven and brown the lean ground beef over medium-high heat. Make sure to break it apart into small crumbles—as it cooks, season with salt, pepper, and garlic powder to amplify that savory base. Move the cooked beef out to a plate but leave about two tablespoons of fat to cook your onions, potatoes, and red bell peppers. This step softens the vegetables and brings out their natural sweetness—patience pays off here, usually around 10-12 minutes, until everything is fork-tender.

Step 3: Add Spices, Beans, and Broth

This is where all the good stuff starts to mingle. Season the softened veggies with cumin, cayenne, salt, and pepper, followed by adding the corn, black beans, and green chiles. Then, stir back in your browned beef and pour in the chicken or beef broth. Bring everything to a lively boil, then reduce the heat and let it simmer gently for 15 minutes so all the flavors marry well.

Step 4: Stir in the Roux and Melty Cheese

When the soup has simmered and thickened slightly, bring back that chilled roux and stir it into your pot. Toss in the cubed velveeta and cover the soup again to let the cheese melt perfectly over about 15 minutes. You’ll see the soup go from chunky to smooth and creamy—the moment you’ve been waiting for! Give it a final taste to adjust salt and pepper before you serve.

Step 5: Serve Hot & Enjoy!

Ladle this magical cowboy soup into bowls and pile on grated sharp cheddar for extra cheesy goodness. If you’re feeling fancy (or just love bacon like I do), sprinkle some bacon bits on top for that irresistible crunch and smoky flavor. Grab some warm bread, kick back, and enjoy every spoonful.

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Pro Tips for Making Hearty Cowboy Soup with Cheese and Beef Recipe

  • Perfect Roux Consistency: Keep whisking constantly when making your roux to avoid lumps and ensure a silky final soup.
  • Lean Meat for Balance: Choosing lean ground beef keeps the soup hearty but prevents it from getting greasy.
  • Rest After Roux: Refrigerating the roux before adding it helps it blend smoothly into the soup without separating.
  • Don’t Rush Veggie Softening: Cooking the potatoes and peppers until soft really elevates the texture and flavor of the soup.

How to Serve Hearty Cowboy Soup with Cheese and Beef Recipe

Hearty Cowboy Soup with Cheese and Beef, Cowboy Soup Recipe, Easy Beef Cheese Soup, Comforting Ground Beef Soup, Cheesy Beef Stew - A close-up of a spoon full of thick creamy soup showing chunks of soft yellow potatoes, small orange carrot pieces, golden corn kernels, and small bits of crispy brown bacon mixed with tender cooked ground meat, all coated in a smooth light beige soup base. The spoon is held above a white marbled surface with a large red pot filled with the same soup slightly out of focus in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

My go-to garnishes are extra shredded sharp cheddar and crispy bacon bits, which add flavor layers and texture that never disappoint. Sometimes I throw on a dollop of sour cream or fresh chopped green onions for brightness and creaminess. These simple toppings will take your cowboy soup from tasty to unforgettable.

Side Dishes

I love pairing this soup with homemade cornbread or warm tortilla chips to scoop up every last drop. A fresh green salad with a tangy vinaigrette also balances the richness nicely and keeps things light. If you want to keep things classic, a crusty baguette or garlic bread goes perfect too.

Creative Ways to Present

For a fun twist, serve this soup in mini bread bowls during a casual dinner party — it’s a guaranteed crowd-pleaser and keeps it rustic cowboy-style! Another idea I’ve tried is layering the soup in clear glass mugs topped with the cheese and bacon garnishes, so the colors and textures pop, making it almost too pretty to eat (almost!).

Make Ahead and Storage

Storing Leftovers

I like to let the soup cool to room temperature, then transfer it to an airtight container and pop it in the fridge. It keeps beautifully for up to 4 days, making for a quick lunch or dinner that tastes just as good as the first day.

Freezing

This Hearty Cowboy Soup with Cheese and Beef Recipe freezes well, but I recommend holding back the cheese and bacon toppings until after thawing and reheating. Freeze in meal-sized portions for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

When reheating, do it gently on the stove over low-medium heat, stirring often to prevent the cheese from separating. You can add a splash of milk or broth if the soup feels too thick. Avoid the microwave if possible, as it can unevenly heat the cheese base.

FAQs

  1. Can I make Hearty Cowboy Soup with Cheese and Beef Recipe in a slow cooker?

    Absolutely! Brown the beef and sauté the veggies first, then combine all ingredients except the cheese and roux in the slow cooker. Cook on low for 6-8 hours. Add the roux and cheese during the last 30 minutes to melt and thicken properly.

  2. Is this soup spicy?

    This recipe has a gentle kick from cumin and optional cayenne pepper, but it’s not overwhelmingly spicy. You can easily adjust the heat by adding more cayenne or jalapeños if you like things hotter.

  3. Can I substitute the Velveeta cheese?

    You can use processed cheese alternatives or even a blend of cream cheese and extra cheddar, but Velveeta really gives the signature creamy texture that’s hard to replicate exactly. If you want to avoid processed cheese, be prepared for a different but still delicious result.

  4. What’s the best way to thicken the soup if it’s too thin?

    If your soup feels watery, you can whisk in a little bit more roux, or mix a tablespoon of flour with cold water and stir it in while simmering to thicken it up without ruining flavor or texture.

Final Thoughts

This Hearty Cowboy Soup with Cheese and Beef Recipe is truly a winner in my kitchen, bringing together flavors and textures that just feel like home. No matter your cooking skill level, it’s approachable but impressive, and I love how you can easily make it your own. So next time you want something warm, cheesy, and packed with goodness, give this cowboy soup a try—you won’t regret it, and I can almost guarantee it’ll become a staple in your meal rotation too.

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Hearty Cowboy Soup with Cheese and Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Hearty and comforting Cowboy Soup combines ground beef, creamy cheese, fresh vegetables, and bold spices in a rich broth, perfect for a satisfying meal any day.

Ingredients

Meat and Vegetables

  • 1 pound lean ground beef
  • 1 yellow onion, finely chopped
  • 4 small potatoes, chopped
  • 1 red bell pepper, seeds removed, diced
  • 1 (13.25 oz.) can whole corn kernels, rinsed and drained
  • 1 (13.25 oz.) can black beans, rinsed and drained
  • 1 (4 oz.) can green chiles

Dairy and Broth

  • 1 (16 oz.) package velveeta, cubed
  • 1 cup sharp cheddar cheese, grated
  • 3 cups low-sodium chicken or beef broth
  • 2 1/2 cups whole milk
  • 1/4 cup (1/2 stick) unsalted butter

Seasonings and Others

  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne, optional
  • Bacon bits, optional
  • Kosher salt and freshly ground pepper, to taste

Instructions

  1. Prepare the Roux: In a medium saucepan over medium-high heat, melt the butter, then whisk in the flour. Cook the roux for 2-3 minutes until golden brown, whisk in whole milk, season with salt and pepper, then remove from heat and refrigerate until ready to use.
  2. Cook the Ground Beef: Heat a large stockpot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up as it cooks, until browned. Season generously with salt, pepper, and garlic powder, then transfer beef to a plate and drain all but 2 tablespoons of fat from the pot.
  3. Sauté Vegetables: Add onion, potatoes, and red bell pepper to the Dutch oven and cook for 10-12 minutes until vegetables are softened and fork tender. Season with salt, pepper, cumin, and optional cayenne.
  4. Add Beans and Corn: Stir in corn, black beans, and green chiles to the cooked vegetables.
  5. Combine and Simmer: Return the browned beef to the pot and stir in the broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  6. Incorporate Roux and Cheese: Stir in the refrigerated roux mixture, then add cubed velveeta cheese. Cover and cook for another 15 minutes until the cheese is melted and the soup is thick and smooth.
  7. Serve: Serve hot, topped with grated sharp cheddar cheese and optional bacon bits. Enjoy your hearty Cowboy Soup!

Notes

  • Use whole milk for the creamiest texture, but 2% milk can be substituted to reduce fat.
  • For a spicier soup, increase the cayenne pepper to taste or add chopped jalapeños.
  • Black beans and corn can be swapped for other canned beans or vegetables based on preference.
  • If you prefer a lower-fat version, omit the butter in the roux and use lean ground turkey instead of beef.
  • The roux can be made ahead and stored in the refrigerator for up to 2 days to save time.
  • Leftover soup thickens as it cools; you can thin it with extra broth or milk when reheating.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 550 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 18 g
  • Cholesterol: 70 mg

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