Go Back Email Link
–+ servings
Cowboy Bean Soup with spoon lifting three beans, potatoes, corn, and tomato broth.

Cowboy Bean Soup (With Potatoes and Corn)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 red bell pepper diced
  • 2 medium carrots cut into thin discs
  • 3 cloves garlic grated
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 1 can crushed tomatoes 15 oz / 400 g can
  • 4 cups vegetable broth
  • 1 can black beans 15 oz / 400 g can – drained
  • 1 can kidney beans 15 oz / 400 g can – drained
  • 1 can pinto beans 15 oz / 400 g can – drained
  • 12 ounces potatoes diced small, skin on
  • 1 cup corn canned, fresh, or frozen
  • 1½ tablespoons balsamic vinegar or lime juice
  • serve it with cilantro or parsley, sliced jalapeños, lime, avocado, sour cream or Greek yogurt, and crusty bread.

  • Cook the vegetables: Heat 2 tablespoons olive oil in a large pot over medium heat.
    Add 1 medium onion (chopped), 1 red bell pepper (diced), and 2 medium carrots (chopped). Cook for 5 minutes, stirring occasionally, until they start to soften.
    Step 1 Onion, bell pepper, and carrots sautéing in olive oil until softened.
  • Add the seasonings: Stir in 3 cloves garlic (grated), 2 tablespoons tomato paste, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook for 1 minute, stirring often, until fragrant.
    Step 2 Tomato paste, garlic, spices, and seasonings stirred into softened vegetables.
  • Add the beans and simmer: Stir in 1 can crushed tomatoes, 4 cups vegetable broth, 1 can black beans, 1 can kidney beans, 1 can pinto beans (all drained and rinsed), and 12 ounces potatoes (diced).
    Bring to a boil, then lower the heat and simmer partially covered for 20 minutes, or until the potatoes are tender when pierced with a fork.
    Step 3 Beans and potatoes simmering with crushed tomatoes and vegetable broth.
  • Add the corn and finish: Stir in 1 cup corn and simmer for 5 more minutes.
    Turn off the heat and stir in 1½ tablespoons balsamic vinegar or lime juice. Add a little more broth if you prefer a thinner soup.
    Taste and add more salt if needed, then serve warm with your favorite toppings.
    Step 4 finished cowboy soup with tender beans and potatoes.
Substitutions
  • Olive oil → Avocado oil or vegetable broth.
  • Onion → Yellow or white onion.
  • Red bell pepper → Yellow or orange bell pepper.
  • Carrots → Parsnips.
  • Garlic → Omit or add extra herbs and spices.
  • Tomato paste → Extra crushed tomatoes; simmer a little longer.
  • Smoked paprika → Sweet paprika for a milder flavor.
  • Crushed tomatoes → Diced tomatoes or tomato puree.
  • Vegetable broth → Low-sodium vegetable broth.
  • Black, pinto, or kidney beans → Cannellini, navy, Great Northern beans, or chickpeas.
  • Potatoes → Yukon Gold, red, or russet potatoes.
  • Corn → Frozen, canned, or fresh corn.
  • Balsamic vinegar → Lime juice, red wine vinegar, or soy sauce with a touch of maple syrup.
 
Tips
  • Bloom the spices: Cook with the tomato paste for 1 minute for deeper flavor.
  • Use smoked paprika: It’s key to that deep, smoky taste.
  • Cut potatoes evenly: They’ll cook at the same rate.
  • Rinse the beans: This helps control salt and keeps the broth cleaner.
  • Check the potatoes: Add the corn when they’re fork-tender.
  • Add corn last: It only needs about 5 minutes.
  • Finish with balsamic: Stir it in off the heat for brightness and depth.
  • Adjust the consistency: Add more broth if you like a thinner soup.
  • Salt at the end: Taste first, then adjust.
  • Control the heat: Skip or increase the red pepper flakes to taste.
  • Add toppings: Try avocado, Greek yogurt, herbs, jalapeños, or tortilla chips.
  • Storage: It stores and reheats beautifully, making it great for meal prep.
QR Code linking back to recipe