20 Hearty Cowboy Soup Recipes for Campfire Feasts

Mmm, there’s nothing quite like gathering around a crackling campfire with a steaming bowl of hearty cowboy soup in hand. Whether you’re a seasoned home cook or just starting out, these 20 robust recipes are sure to spice up your outdoor feasts and cozy nights in. Packed with flavor and easy to whip up, they’re the perfect comfort food for any adventure. Dive in and discover your next campfire favorite!

Spicy Texas Cowboy Stew with Beef and Beans

Jump into the heart of Texas with this fiery stew that packs a punch. Bold flavors and hearty ingredients make it a crowd-pleaser.

Ingredients

• 2 lbs beef chuck, cubed
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes, searing on all sides until browned, about 5 minutes. Remove and set aside.
3. In the same pot, sauté onion, garlic, and jalapeño until soft, about 3 minutes.
4. Stir in chili powder, cumin, and smoked paprika, cooking for 1 minute to toast the spices.
5. Return beef to the pot, adding kidney beans, black beans, diced tomatoes, and beef broth.
6. Bring to a boil, then reduce heat to low, simmering uncovered for 2 hours, stirring occasionally.
7. Season with salt, simmering for an additional 10 minutes.

Every bite delivers tender beef, creamy beans, and a smoky heat that lingers. Serve over cornbread for a Southern twist or with a dollop of sour cream to cool the spice.

Slow-Cooked Cowboy Chili with Cornbread Topping

Every bite of this hearty chili is a flavor explosion, topped with golden cornbread that’s pure comfort. Bold spices and tender beef simmer to perfection under a fluffy, buttery crust.

Ingredients

• 2 lbs ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 1 cup beef broth
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg

Instructions

1. Preheat oven to 375°F.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, about 8 minutes.
3. Add diced onion and minced garlic to the skillet; cook until onion is translucent, about 5 minutes.
4. Stir in chili powder, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
5. Add kidney beans, diced tomatoes, and beef broth; simmer for 10 minutes. Tip: For deeper flavor, let the chili simmer on low for an extra 5 minutes.
6. Transfer the chili to a 9×13 inch baking dish.
7. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
8. In another bowl, mix milk, melted butter, and egg; pour into dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
9. Spread the cornbread batter evenly over the chili.
10. Bake for 20-25 minutes, until the cornbread is golden and a toothpick inserted comes out clean. Tip: Let it rest for 5 minutes before serving for easier slicing.

You’ll love the contrast of the spicy, saucy chili with the sweet, crumbly cornbread. Serve it straight from the dish for a rustic family-style meal.

Rustic Cowboy Vegetable Soup with Smoked Sausage

Unleash a bowl of bold flavors with this hearty Rustic Cowboy Vegetable Soup with Smoked Sausage. Packed with smoky sausage and chunky veggies, it’s a one-pot wonder that screams comfort.

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage, sliced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, cubed
• 2 cups carrots, sliced
• 1 cup celery, chopped
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb smoked sausage, sliced, and cook until browned, about 5 minutes. Remove and set aside.
3. In the same pot, add 1 cup onion, diced, and sauté until translucent, about 3 minutes.
4. Stir in 2 cloves garlic, minced, and cook for 30 seconds until fragrant.
5. Add 3 cups potatoes, cubed, 2 cups carrots, sliced, and 1 cup celery, chopped. Cook for 5 minutes, stirring occasionally.
6. Pour in 4 cups chicken broth and 1 can diced tomatoes. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes or until vegetables are tender.
8. Return the sausage to the pot. Add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Stir well.
9. Simmer uncovered for 10 minutes to blend flavors.

Brimming with smoky sausage and tender veggies, this soup delivers a rustic charm. Serve it with crusty bread for dipping or top with shredded cheese for extra indulgence.

Classic Cowboy Beef and Potato Soup

Unleash the bold flavors of the Wild West with this hearty soup that’s as rugged as it is comforting. Grab your pot—this cowboy classic is about to become your new weeknight hero.

Ingredients

• 1 lb ground beef
• 2 cups diced potatoes
• 1 cup diced carrots
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in 1/2 cup diced onion and 3 cloves minced garlic; cook until fragrant, about 1 minute.
4. Add 2 cups diced potatoes and 1 cup diced carrots; cook for 2 minutes to slightly soften.
5. Pour in 4 cups beef broth, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
7. Tip: For a thicker soup, mash some potatoes against the pot’s side before serving.
8. Tip: Garnish with shredded cheese or a dollop of sour cream for extra richness.
9. Tip: Let the soup sit for 5 minutes off the heat to deepen the flavors.

Kick back with a bowl of this chunky, savory soup where the beef is robust and the potatoes melt in your mouth. Serve it with crusty bread or over a bed of rice for a twist on the classic.

Southwestern Cowboy Soup with Black Beans and Corn

Outrageously easy and packed with flavor, this soup is your next weeknight hero. Bold spices, hearty beans, and sweet corn come together in a fiery broth that’s ready in 30.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 4 cups beef broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1/2 cup heavy cream
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: For extra flavor, don’t drain the fat.
3. Stir in 1 diced onion and 2 minced garlic cloves, cooking until soft, about 3 minutes.
4. Sprinkle 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika over the beef, stirring to coat evenly.
5. Pour in 4 cups beef broth, scraping the bottom to release any browned bits. Tip: This adds depth to your soup.
6. Add 1 can black beans, 1 can corn, and 1 can diced tomatoes with green chilies. Bring to a boil.
7. Reduce heat to low, simmering uncovered for 15 minutes to meld flavors.
8. Stir in 1/2 cup heavy cream and salt to taste, heating through for 2 minutes. Tip: For a lighter version, substitute with half-and-half.

Zesty and robust, this soup boasts a creamy texture with a kick. Serve with a dollop of sour cream and a sprinkle of cilantro for an extra layer of flavor.

Smoky Cowboy Soup with Bacon and Pinto Beans

Dig into a bowl of bold flavors with this smoky cowboy soup that’s packed with bacon and pinto beans. It’s a hearty, no-fuss meal that’ll have you coming back for seconds.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups chicken broth
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen corn
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat a large pot over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving drippings in the pot.
2. Add onion and garlic to the pot with bacon drippings. Cook until onion is translucent, about 3 minutes.
3. Stir in olive oil, smoked paprika, and cumin. Cook for 1 minute to toast the spices.
4. Pour in chicken broth, scraping the bottom of the pot to loosen any browned bits.
5. Add pinto beans, diced tomatoes, corn, salt, and pepper. Bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
7. Stir in cooked bacon and cilantro. Simmer for another 5 minutes.

This soup boasts a thick, chunky texture with a smoky depth from the bacon and paprika. Serve it with a dollop of sour cream or a side of crusty bread for dipping.

Easy Cowboy Hamburger Soup with Elbow Macaroni

Outrageously hearty and packed with flavor, this soup turns pantry staples into a meal that’ll have everyone asking for seconds. Bold spices and tender pasta make it a weeknight winner.

Ingredients

• 1 lb ground beef
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 cloves minced garlic
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup elbow macaroni
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in 1 cup diced onion, 1 cup diced celery, 1 cup diced carrots, and 2 cloves minced garlic. Cook until vegetables soften, about 5 minutes.
4. Pour in 4 cups beef broth and 1 can diced tomatoes, including the juice. Bring to a boil.
5. Add 1 cup elbow macaroni, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Stir well.
6. Reduce heat to medium and simmer until pasta is al dente, about 10 minutes, stirring occasionally to prevent sticking.
7. Tip: For a thicker soup, let it sit off the heat for 5 minutes before serving.
8. Tip: Garnish with shredded cheddar cheese for extra richness.
9. Tip: Double the recipe and freeze leftovers for an easy future meal.

Now, this soup’s robust flavors and satisfying texture make it a standalone meal, but try serving it with crusty bread for dipping. No need for sides when every spoonful is this loaded.

Hearty Cowboy Chicken and Dumpling Soup

Unleash a bowl of comfort with this Hearty Cowboy Chicken and Dumpling Soup—packed with tender chicken, fluffy dumplings, and a rich, savory broth that’ll have everyone begging for seconds.

Ingredients

• 2 cups shredded cooked chicken
• 6 cups chicken broth
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 sliced carrots, and 2 chopped celery stalks. Cook for 5 minutes until softened.
2. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Pour in 6 cups chicken broth and add 2 cups shredded cooked chicken. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. In a bowl, mix 1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp black pepper. Cut in 2 tbsp unsalted butter until crumbly, then stir in 1/2 cup milk to form a dough.
5. Drop tablespoon-sized dumplings into the simmering soup. Cover and cook for 15 minutes without lifting the lid.
6. Stir in 1/4 tsp dried thyme and let sit for 5 minutes before serving.

Crave-worthy and cozy, this soup boasts fluffy dumplings and a broth that’s rich with flavor. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Campfire Cowboy Soup with Ground Turkey and Rice

Get ready to spice up your campfire cooking with this hearty, one-pot wonder that’s packed with flavor and easy to make.

Ingredients

• 1 lb ground turkey
• 1 cup white rice
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Tip: For extra flavor, let the turkey get a slight crisp before stirring.
4. Add onion, garlic, and bell pepper to the pot. Cook until vegetables are soft, about 3 minutes.
5. Stir in diced tomatoes, chicken broth, rice, smoked paprika, and cumin. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
7. Tip: Stir occasionally to prevent sticking and ensure even cooking.
8. Season with salt and pepper before serving.
9. Tip: Let the soup sit for 5 minutes off the heat to thicken before serving.

Bold flavors meld together in this smoky, savory soup, with the rice adding a comforting chew. Serve it with a sprinkle of fresh cilantro or a dollop of sour cream for an extra kick.

Zesty Cowboy Tortilla Soup with Avocado

Fire up your taste buds with this Zesty Cowboy Tortilla Soup—packed with bold flavors and creamy avocado. Perfect for a quick dinner or a cozy night in.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb ground beef
• 1 tbsp chili powder
• 1 tsp cumin
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained
• 1 cup frozen corn
• 1 cup crushed tortilla chips
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1 lime, juiced

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion and 2 cloves minced garlic; sauté for 3 minutes until softened.
3. Add 1 lb ground beef; cook until browned, about 5 minutes, breaking it up with a spoon.
4. Stir in 1 tbsp chili powder and 1 tsp cumin; cook for 1 minute to toast the spices.
5. Pour in 4 cups chicken broth and 1 can diced tomatoes; bring to a boil.
6. Reduce heat to low; simmer for 10 minutes to blend flavors.
7. Add 1 can black beans and 1 cup frozen corn; simmer for 5 more minutes.
8. Stir in 1 cup crushed tortilla chips; cook for 2 minutes until slightly softened.
9. Remove from heat; stir in 1 diced avocado, 1/4 cup chopped cilantro, and juice of 1 lime.

Enjoy the creamy avocado chunks and crunchy tortilla chips in every bite. Serve with extra lime wedges for a zesty kick.

Cowboy Minestrone with Italian Sausage and Pasta

Craving a hearty, flavor-packed soup that’s as easy as it is delicious? This Cowboy Minestrone blends smoky Italian sausage, tender pasta, and vibrant veggies in a rich tomato broth—ready in under 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup uncooked ditalini pasta
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chopped spinach
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat.
2. Add 1 lb Italian sausage; cook until browned, breaking it into crumbles, about 5 minutes.
3. Stir in 1 cup diced onion and 2 cloves minced garlic; sauté until softened, 3 minutes.
4. Pour in 4 cups chicken broth and 1 can diced tomatoes; bring to a boil.
5. Add 1 cup carrots, 1 cup celery, 1 cup ditalini pasta, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper; simmer for 10 minutes.
6. Tip: Stir occasionally to prevent pasta from sticking.
7. Fold in 1 cup spinach; cook until wilted, 2 minutes.
8. Tip: For extra flavor, toast the ditalini pasta in a dry pan before adding.
9. Serve hot, topped with 1/4 cup Parmesan cheese.
10. Tip: Let the soup sit for 5 minutes off heat to thicken slightly.

Amazingly robust, this minestrone boasts a smoky depth from the sausage, balanced by the freshness of spinach. Serve with crusty bread for dipping or a sprinkle of red pepper flakes for heat.

Cheesy Cowboy Taco Soup with Ground Beef

Whip up a storm in your kitchen with this Cheesy Cowboy Taco Soup that’s packed with flavor and ready in no time. Perfect for those chilly evenings when you crave something hearty and comforting.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups beef broth
• 1 packet (1 oz) taco seasoning
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat.
2. Add 1 lb ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon.
3. Stir in 1 cup diced onions and 2 cloves minced garlic, cooking until onions are translucent, about 3 minutes.
4. Tip: For extra flavor, let the onions and garlic cook until they’re just starting to caramelize.
5. Add 1 can black beans, 1 can corn, and 1 can diced tomatoes with green chilies to the pot.
6. Pour in 4 cups beef broth and 1 packet taco seasoning, stirring to combine.
7. Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes.
8. Tip: Simmering allows the flavors to meld together beautifully.
9. Stir in 1 cup shredded cheddar cheese until melted and smooth.
10. Tip: For a creamier texture, add the cheese off the heat to prevent clumping.
11. Serve hot, topped with 1/2 cup sour cream and 1/4 cup chopped fresh cilantro.

Bold flavors and a creamy texture make this soup a crowd-pleaser. Try serving it with a side of crispy tortilla strips for an extra crunch.

One-Pot Cowboy Bean Soup with Ham Hock

Throw together this hearty One-Pot Cowboy Bean Soup with Ham Hock for a no-fuss meal that packs a punch. Bold flavors and minimal cleanup? Yes, please.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb dried pinto beans, rinsed
• 1 ham hock
• 6 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook for 5 minutes until softened.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb rinsed pinto beans, 1 ham hock, 6 cups chicken broth, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp black pepper, and 1 bay leaf to the pot.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
6. Remove the ham hock from the pot. Let cool slightly, then shred the meat and return it to the soup.
7. Discard the bay leaf and serve hot.

Expect a rich, smoky flavor with tender beans and savory ham in every bite. Serve with crusty bread or over rice for a satisfying meal.

Bold Cowboy Soup with Jalapeños and Cheddar

Whip up a storm in your kitchen with this Bold Cowboy Soup that packs a punch. Jalapeños and cheddar bring the heat and the creamy, making every spoonful unforgettable.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onions
• 2 cloves garlic, minced
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 cup corn kernels
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 jalapeños, seeded and diced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in 1 cup diced onions and 2 cloves minced garlic, cooking until onions are translucent, about 3 minutes.
4. Add 2 cups diced potatoes, 1 cup diced carrots, and 1 cup corn kernels, stirring to combine.
5. Pour in 4 cups beef broth and 1 can diced tomatoes, bringing the mixture to a boil.
6. Reduce heat to low, stir in 2 diced jalapeños, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/2 tsp black pepper.
7. Simmer uncovered for 20 minutes, or until potatoes are tender.
8. Remove from heat and stir in 1 cup shredded cheddar cheese until melted.

Feel the creamy texture meet the bold flavors in every bite. Serve with a side of crusty bread or top with extra jalapeños for an added kick.

Homestyle Cowboy Tomato Soup with Ground Beef

Zesty flavors collide in this hearty, homestyle soup that’s packed with protein and nostalgia. Grab your spoon—this one’s a crowd-pleaser.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp smoked paprika

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in 1 cup diced onion and 2 cloves minced garlic, cooking until softened, about 3 minutes.
4. Pour in 4 cups beef broth and 1 can crushed tomatoes, stirring to combine.
5. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp smoked paprika.
6. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
7. Tip: For a richer flavor, let the soup simmer uncovered to slightly thicken.
8. Tip: Taste and adjust seasoning before serving—more salt can brighten the tomatoes.
9. Tip: Garnish with fresh herbs or a dollop of sour cream for extra flair.

Get ready for a soup that’s robust and comforting, with a smoky undertone from the paprika. Serve it with crusty bread or over cooked pasta for a twist.

Rustic Cowboy Lentil Soup with Smoked Sausage

Packed with protein and smoky flavors, this hearty soup is your next weeknight hero. Grab your pot—it’s time to dive into comfort.

Ingredients

• 1 tbsp olive oil
• 1 cup diced smoked sausage
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves minced garlic
• 1 cup dried lentils
• 4 cups chicken broth
• 1 cup water
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced smoked sausage. Cook for 3 minutes until lightly browned.
3. Stir in 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook for 5 minutes until vegetables soften.
4. Add 2 cloves minced garlic. Cook for 1 minute until fragrant.
5. Pour in 1 cup dried lentils, 4 cups chicken broth, and 1 cup water. Bring to a boil.
6. Reduce heat to low. Stir in 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Simmer uncovered for 25 minutes, stirring occasionally, until lentils are tender.
8. Remove from heat. Let stand for 5 minutes before serving.

Ladle this smoky, savory soup into bowls for a meal that’s both rustic and refined. Top with a dollop of sour cream or a sprinkle of fresh herbs for an extra layer of flavor.

Quick Cowboy White Bean Soup with Bacon

Fire up your taste buds with this hearty, smoky soup that’s ready in a flash. Packed with creamy white beans and crispy bacon, it’s a weeknight winner.

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 (15 oz) cans white beans, drained and rinsed
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add bacon and cook until crispy, about 5 minutes.
2. Remove bacon with a slotted spoon and set aside. Leave the drippings in the pot.
3. Add onion to the pot and sauté until translucent, about 3 minutes.
4. Stir in garlic and cook for 30 seconds until fragrant.
5. Add white beans, chicken broth, smoked paprika, salt, and pepper. Bring to a boil.
6. Reduce heat and simmer for 15 minutes, stirring occasionally.
7. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
8. Stir in the reserved bacon and simmer for another 2 minutes.

Absolutely creamy with a smoky kick, this soup is perfect with crusty bread or topped with avocado slices for a fresh twist.

Spicy Cowboy Chipotle Soup with Pulled Pork

Ride the flavor wave with this Spicy Cowboy Chipotle Soup with Pulled Pork—bold, smoky, and packed with heat. Perfect for those who dare to dive deep into taste.

Ingredients

• 2 cups pulled pork
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 2 chipotle peppers in adobo, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt to taste
• 1/2 cup sour cream
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 cups pulled pork, 1 can black beans, 1 can corn, and 1 can diced tomatoes to the pot.
5. Pour in 4 cups chicken broth and bring to a boil.
6. Reduce heat to low and stir in 2 minced chipotle peppers, 1 tsp cumin, and 1 tsp smoked paprika.
7. Simmer for 20 minutes, stirring occasionally.
8. Season with salt to taste.
9. Serve hot, garnished with 1/2 cup sour cream and 1/4 cup chopped cilantro.

Smoky chipotle and tender pulled pork create a soup that’s both hearty and spicy. Top with extra cilantro and a dollop of sour cream for a cool contrast.

Cowboy Corn Chowder with Roasted Peppers

You won’t believe how this Cowboy Corn Chowder with Roasted Peppers brings the heat and the sweet to your table in just a few steps. Yearning for something hearty? This dish delivers with minimal fuss and maximum flavor.

Ingredients

– 2 tbsp olive oil
– 1 cup diced onion
– 2 cloves minced garlic
– 1 cup diced roasted red peppers
– 3 cups corn kernels
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Mix in 1 cup diced roasted red peppers and 3 cups corn kernels, cooking for another 3 minutes.
5. Pour in 4 cups chicken broth, bring to a boil, then reduce heat to simmer for 15 minutes.
6. Blend half the soup until smooth for a creamy texture, then return to the pot.
7. Stir in 1 cup heavy cream, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper. Simmer for 5 minutes.
8. Season with salt to taste before serving.
Just like that, you’ve got a chowder that’s creamy with a kick, perfect for those chilly evenings. Serve it with a side of crusty bread or top with extra roasted peppers for an added crunch.

Loaded Cowboy Baked Potato Soup with Cheese

Hearty, bold, and unapologetically rich—this soup is your next comfort food obsession. Dive into a bowl where baked potatoes meet smoky bacon and sharp cheddar in a creamy hug.

Ingredients

• 4 cups peeled and diced russet potatoes
• 6 slices thick-cut bacon, chopped
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove and set aside, leaving the drippings in the pot.
2. Add butter to the bacon drippings and melt over medium heat. Tip: This combo is your flavor base—don’t skip it.
3. Whisk in flour until smooth, cooking for 1 minute to remove the raw taste.
4. Gradually whisk in milk and chicken broth, ensuring no lumps remain. Bring to a simmer.
5. Add diced potatoes, salt, and pepper. Simmer uncovered for 15 minutes, or until potatoes are tender. Tip: Stir occasionally to prevent sticking.
6. Reduce heat to low. Stir in shredded cheddar until melted and smooth.
7. Fold in sour cream and half of the cooked bacon. Heat through but do not boil. Tip: Overheating can cause the soup to separate.
8. Serve hot, garnished with remaining bacon and chopped green onions.

Dreamy creamy with a smoky crunch, this soup’s a textural masterpiece. Try topping with extra cheese or a dollop of sour cream for an indulgent twist.

Summary

Brimming with flavor and perfect for any outdoor adventure, our roundup of 20 Hearty Cowboy Soup Recipes is your ticket to a memorable campfire feast. Whether you’re a seasoned chef or a cooking novice, these recipes promise to delight. We’d love to hear which one becomes your campfire favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.