Hearty Cowboy Soup with Cheese and Beef Recipe

ByLucy
Jump to Recipe· 4.9 from 25 reviews

If you’re looking for a comforting, flavorful soup that hits all the right notes, you’ve got to try this Hearty Cowboy Soup with Cheese and Beef Recipe. It’s one of those dishes that feels like a warm hug on a chilly day, packed full of tender beef, creamy cheeses, and a medley of veggies that bring out that classic cowboy spirit. Stick with me, and I’ll walk you through every step to ensure your soup turns out just right — because trust me, this recipe is fan-freaking-tastic!

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Why This Recipe Works

  • Balanced Layers of Flavor: The rich beef combined with creamy Velveeta and sharp cheddar cheese makes every spoonful satisfyingly flavorful.
  • Perfect Texture Play: The softness of potatoes and veggies contrasts beautifully with the melt-in-your-mouth cheese ribbons.
  • Simple Ingredients, Bold Taste: Everyday pantry staples come together to create a robust, crowd-pleasing meal without fuss.
  • Easy to Customize: You can adjust the spice level, add your favorite beans, or toss in bacon bits to make it uniquely yours.
Hearty Cowboy Soup with Cheese and Beef, cowboy beef and cheese soup, comforting beef and cheese soup recipe, hearty beef and veggie soup, easy cowboy soup - 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 Hearty Cowboy Soup with Cheese and Beef Recipe brings together ingredients that complement each other so well — from the creamy cheeses melting into the broth to the hearty beef and hearty beans. When shopping, look for lean ground beef to keep it flavorful without too much grease, and make sure your cheese is fresh and sharp for maximum taste impact.

Hearty Cowboy Soup with Cheese and Beef, cowboy beef and cheese soup, comforting beef and cheese soup recipe, hearty beef and veggie soup, easy cowboy soup - 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: Provides meaty richness without overwhelming grease, ensuring a hearty base.
  • Velveeta cheese: Melts smoothly, giving the soup that luscious, creamy texture.
  • Sharp cheddar cheese: Adds a tangy depth to balance the creaminess.
  • Yellow onion: Builds foundational savory flavor as it softens.
  • Potatoes: Give substance and a comforting bite as they simmer tender.
  • Red bell pepper: Adds a hint of sweetness and vibrant color.
  • Corn kernels: Bring subtle sweetness and texture contrast.
  • Black beans: Add protein, fiber, and a hearty feel.
  • Green chiles: Infuse a little heat and smoky flavor.
  • Chicken or beef broth: Creates a flavorful and rich base for the soup.
  • Whole milk: Used to make the roux creamy without heavy cream’s weight.
  • All-purpose flour: Thickens the soup so it’s hearty, not runny.
  • Unsalted butter: Helps create the roux and adds a silky mouthfeel.
  • Garlic powder: Boosts savory notes without overpowering.
  • Cumin: Gives a smoky, earthy warmth that ties all ingredients together.
  • Cayenne (optional): Adds a little kick if you like some heat.
  • Bacon bits (optional): Sprinkle on top for smoky crunch and extra indulgence.
  • Kosher salt and freshly ground pepper: Essential seasonings to enhance all flavors.
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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.

Make It Your Way

I love tweaking this Hearty Cowboy Soup with Cheese and Beef Recipe depending on the season or who’s coming over. It’s great because you can keep it classic or spice it up with your favorite extras — just like comfort food should be!

  • Spicier Kick: Adding extra cayenne or even a dash of hot sauce really amps up the heat. I tried this last winter, and it warmed us right up after a chilly day outside.
  • Vegetarian Version: Swap the beef for a hearty mix of mushrooms and extra beans — you won’t miss the meat at all, and it’s just as satisfying.
  • Make it Chunkier: Leave the potatoes and beans a little chunkier for more texture contrast. I personally enjoy this when serving to kids because it feels more like a stew.
  • Dairy-Free Twist: Use a cashew cream sauce instead of the roux with cheese for a dairy-free but still creamy version.

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

Step 1: Create the Perfect Roux for Creaminess

First, melt your unsalted butter over medium-high heat in a saucepan. Once it’s bubbly, whisk in the flour and cook for 2–3 minutes until it turns a lovely golden brown — this little step gives your soup a warm, nutty flavor base. Then slowly add the whole milk while whisking constantly to avoid lumps. Season it with some salt and pepper, then set it aside in the fridge until we’re ready to add it later on. This technique ensures a silky smooth finish that sets your soup apart from ordinary stews.

Step 2: Brown the Beef with Seasoning

Heat a large stockpot or Dutch oven over medium-high heat. Toss in the lean ground beef and cook, breaking it apart with a spoon, until it’s nicely browned and caramelized. Season it generously with kosher salt, pepper, and garlic powder to really bring out that deep, savory flavor. Once browned, scoop the beef out and set it aside, but don’t toss the rendered fat — leave about two tablespoons in the pot for cooking the veggies.

Step 3: Sauté the Veggies Until Tender

Add your chopped onion, potatoes, and diced red bell pepper into the pot with the beef fat. Cook everything together for 10–12 minutes, stirring occasionally, until the veggies soften and the potatoes become fork tender. This slow softening step builds flavor and stops those potatoes from ending up mushy later.

Step 4: Spice It Up and Add the Beans

Sprinkle in the salt, pepper, cumin, and optional cayenne pepper to the pot. Then add in the corn, black beans, and green chiles—these add sweetness, protein, and just enough heat to keep things interesting. Stir well to mix all those flavors.

Step 5: Simmer It All Together

Return the cooked ground beef to the pot along with your broth (your choice, chicken or beef both work great here). Bring everything to a boil, then reduce the heat to low and let it simmer gently for 15 minutes. This step allows all those robust flavors to meld together beautifully.

Step 6: Finish with Roux and Melted Cheese

Now for the magic: stir in the refrigerated roux mixture you made at the start. Next, add the cubed Velveeta cheese and cover the pot. Let it cook for another 15 minutes on low until the cheese has melted into a thick, velvety soup. Stir occasionally to prevent sticking, and watch the creaminess develop — it’s incredible.

Step 7: Serve Hot and Garnish

Ladle your Hearty Cowboy Soup with Cheese and Beef Recipe into bowls, sprinkle on some extra grated cheddar and crispy bacon bits if you like, and dig in. The warmth, cheesy goodness, and satisfying textures will make this your new go-to soup!

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Tips from My Kitchen

  • Don’t Skip the Roux: It’s the secret to that creamy texture, so take your time cooking the flour and butter before adding milk.
  • Drain, But Save Fat: When browning beef, drain excess fat but keep a couple tablespoons—they’ll elevate your veggies’ flavor.
  • Add Cheese Last: Melting the Velveeta near the end ensures it doesn’t get grainy or separate.
  • Season Gradually: Taste as you go, especially with salt and cayenne, so you can control the kick without overpowering.

How to Serve Hearty Cowboy Soup with Cheese and Beef Recipe

Hearty Cowboy Soup with Cheese and Beef, cowboy beef and cheese soup, comforting beef and cheese soup recipe, hearty beef and veggie soup, easy cowboy soup - 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

I’m all about a little extra cheese on top, plus crispy bacon bits for crunch and smoky flavor. Fresh chopped green onions or a dollop of sour cream also add lovely freshness and creaminess that cut through the richness.

Side Dishes

This cowboy soup is hearty enough to stand on its own, but I love pairing it with warm crusty bread or buttery cornbread muffins. A simple side salad with a tangy vinaigrette also balances all the richness perfectly.

Creative Ways to Present

For a fun twist at gatherings, try serving this soup inside hollowed-out bread bowls or mini cast-iron skillets. I once made it for a game day party that way, and it was a total hit — everyone loved scooping up the cheesy, beefy goodness right out of their little bowl!

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, store leftovers in an airtight container in the fridge for up to 3 days. I recommend letting it cool slightly before refrigerating to keep the flavors fresh. It actually tastes even better the next day!

Freezing

This Hearty Cowboy Soup with Cheese and Beef Recipe freezes well, but because of the dairy, I suggest freezing before adding cheese — just freeze the soup base, and melt in the cheese when reheating. I’ve done this many times and it keeps the texture smooth without separation.

Reheating

Heat leftovers gently on the stove over low-medium heat, stirring often. If the soup feels too thick after refrigeration, add a splash of broth or milk to loosen it up. Add more cheese if you want to refresh that signature creaminess.

FAQs

  1. Can I make the Hearty Cowboy Soup with Cheese and Beef Recipe in advance?

    Absolutely! This soup actually tastes better the next day as the flavors meld. Just keep the soup refrigerated in an airtight container and reheat gently before serving.

  2. What can I use if I don’t have Velveeta cheese?

    If you can’t find Velveeta, a good melting cheese like Monterey Jack or a mild cheddar works. Just keep in mind that Velveeta melts extra smooth, so your soup might be slightly less creamy without it.

  3. Is this recipe spicy?

    The base recipe has a mild spice with cumin and a bit of cayenne pepper. You can always adjust the cayenne or omit it entirely to suit your heat preference.

  4. Can I make a vegetarian version of this soup?

    Yes! Just swap out the ground beef for extra beans, mushrooms, or plant-based crumbles. Use vegetable broth instead of chicken or beef broth, and follow the rest of the steps as is.

Final Thoughts

This Hearty Cowboy Soup with Cheese and Beef Recipe is one of my all-time favorites because it’s cozy, rich, and downright satisfying. Every time I make it, whether for a family dinner or a laid-back weekend meal, it feels like a little celebration of simple, nostalgic flavors. You’ll enjoy how easy it is to pull together and how happily everyone dives in. Give it a try — I promise you’ll be adding it to your rotation just like I have!

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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 25 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
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Description

Cowboy Soup is a hearty and comforting dish packed with ground beef, potatoes, beans, cheese, and spices. This thick and creamy soup features a rich roux base and melted Velveeta for extra cheesy goodness. Perfect for a filling family meal or casual gathering, topped with cheddar cheese and optional bacon bits.

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

Cheese and Dairy

  • 1 (16 oz.) package Velveeta, cubed
  • 1 cup sharp cheddar cheese, grated
  • 2 1/2 cups whole milk
  • 1/4 cup (1/2 stick) unsalted butter

Broth and Seasonings

  • 3 cups low-sodium chicken or beef broth
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne, optional
  • Kosher salt and freshly ground pepper, to taste
  • Bacon bits, optional, for topping

Instructions

  1. Prepare the roux and milk mixture: In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour and cook the roux for 2-3 minutes until golden brown. Gradually whisk in the whole milk, season with salt and pepper, then remove from heat and refrigerate until needed.
  2. Cook the ground beef: Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up as it cooks, until browned. Season generously with salt, pepper, and garlic powder. Transfer the cooked beef to a plate and drain all but 2 tablespoons of the fat from the pot.
  3. Sauté vegetables: Add the chopped onion, potatoes, and diced red bell pepper to the Dutch oven with the reserved fat. Cook for 10-12 minutes, stirring occasionally, until the vegetables are softened and fork tender. Season with salt, pepper, cumin, and cayenne (if using).
  4. Add beans and chiles: Stir in the drained corn, black beans, and green chiles into the pot.
  5. Combine beef and broth: Return the cooked ground beef to the pot. Pour in the chicken or beef broth, stir well, and bring the mixture to a boil. Reduce heat and let simmer for 15 minutes.
  6. Finish the soup with roux and cheese: Stir the refrigerated roux and milk mixture into the soup. Then add the cubed Velveeta cheese. Cover and cook for an additional 15 minutes, stirring occasionally, until the cheese has melted and the soup is thick and smooth.
  7. Serve: Ladle the hot soup into bowls and top with grated sharp cheddar cheese and bacon bits if desired. Enjoy warm.

Notes

  • You can substitute Velveeta with processed cheese or mild cheddar for a different flavor.
  • Use low-fat milk or milk alternatives to lighten the soup but keep in mind the texture may be thinner.
  • For a spicier version, add more cayenne or include chopped jalapeños.
  • Bacon bits are optional but add a smoky crunch that complements the soup well.
  • Simmer the soup gently to prevent curdling of the milk mixture.
  • Leftovers keep well refrigerated for 3-4 days and reheat nicely on the stovetop.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 400 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 20 g
  • Cholesterol: 70 mg

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