Chuck Wagon Soup

Warm up with a hearty and flavorful bowl of Chuck Wagon Soup, the ultimate comfort food inspired by rustic cowboy dinners of the Old West. This one-pot wonder is loaded with tender ground beef, hearty russet potatoes, vibrant vegetables like carrots and celery, and protein-packed beans, all simmered in a savory, spice-infused broth. A medley of chili powder, cumin, and smoked paprika adds a smoky kick, while diced tomatoes and tomato paste bring a rich, tangy depth. Ready in just over an hour, this soul-satisfying soup makes a perfect weeknight dinner or a cozy meal for cooler days. Garnish with fresh parsley for a pop of color and serve with crusty bread or cornbread to soak up every last drop. Whether you're cooking for the family or meal-prepping for the week, this easy chuck wagon soup is a wholesome, crowd-pleasing classic that's sure to be a hit!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 6 cups beef broth
• 14.5 ounces diced tomatoes (canned)
• 2 tablespoons tomato paste
• 15 ounces kidney beans (canned, drained and rinsed)
• 15 ounces black beans (canned, drained and rinsed)
• 1 cup corn kernels (fresh, canned, or frozen)
• 2 medium russet potato, diced
• 2 medium carrot, sliced
• 2 stalks celery stalk, sliced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 leaves bay leaves
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat over medium-high heat and add the ground beef. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked. Drain excess fat if needed.

Step 2

Add the diced onions and minced garlic to the pot. Sauté for 3-4 minutes, or until the onions are translucent and fragrant.

Step 3

Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 4

Pour in the beef broth, diced tomatoes, and tomato paste. Stir until the tomato paste is fully incorporated into the liquid.

Step 5

Add the diced potatoes, sliced carrots, sliced celery, bay leaves, kidney beans, black beans, and corn. Stir to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.

Step 7

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Step 8

Remove the bay leaves before serving.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread or cornbread on the side.

Nutrition Facts

Serving size	(4216.7g)

Amount per serving	% Daily Value*
Calories	2653.7

Total Fat 91.7g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 321.1mg	0%
Sodium 10371.8mg	0%
Total Carbohydrate 318.9g	0%
Dietary Fiber 73.4g	0%
Total Sugars 47.0g
Protein 166.9g	0%

Vitamin D 0IU	0%
Calcium 720.6mg	0%
Iron 35.1mg	0%
Potassium 8804.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.8%

Protein: 24.1%

Carbs: 46.1%