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Hearty Spicy Cowboy Soup with Smoky Beans and Vegetables Recipe

★★★★★

4.8 from 134 reviews
  • Author: Harper
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This Hearty Spicy Cowboy Soup is a robust and flavorful vegetarian dish packed with smoky beans, tender vegetables, and a blend of warming spices. Perfect for a comforting meal, this soup combines a medley of colorful vegetables and three types of beans, slow-simmered to create a thick, savory broth with a touch of heat and smokiness.

Ingredients

Scale

Vegetables

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 bell pepper (any color), diced
  • 2 medium potatoes, peeled and cubed
  • 1 cup corn kernels (fresh or frozen)

Beans & Tomatoes

  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed

Liquids & Oils

  • 2 tablespoons olive oil
  • 4 cups vegetable broth

Spices & Seasonings

  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste

Garnish

  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
  2. Add Garlic: Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
  3. Cook Vegetables: Stir in the diced carrots, celery, and bell pepper. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are slightly softened.
  4. Add Potatoes and Tomatoes: Add the cubed potatoes to the pot, followed by the diced tomatoes with their juices. Stir to combine all the ingredients.
  5. Add Broth and Beans: Pour in the vegetable broth, and then add the black beans, kidney beans, and pinto beans. Stir well to combine.
  6. Season Soup: Season the soup with ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Mix thoroughly to ensure the spices are evenly distributed.
  7. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  8. Add Corn: After 30 minutes, add the corn kernels to the pot and continue to simmer for an additional 10 minutes until all vegetables are tender.
  9. Adjust Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or spices as desired to balance flavors.
  10. Serve: Serve the soup hot, garnished with fresh cilantro and lime wedges on the side for squeezing over each bowl to brighten the flavors.

Notes

  • You can adjust the cayenne pepper to control the heat level of the soup.
  • Use fresh or frozen corn kernels according to availability.
  • This soup can be made a day ahead as flavors deepen overnight.
  • For a richer flavor, use smoked paprika to add a hint of smokiness.
  • Serve with warm crusty bread for a complete meal.
  • This recipe is naturally vegan and gluten-free.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: cowboy soup, spicy soup, bean soup, vegetarian soup, vegan soup, smoky soup, vegetable soup, hearty soup

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Find it online: https://harperellington.com/hearty-spicy-cowboy-soup-with-smoky-beans-and-vegetables-recipe/