Cowboy Soup with Velveeta and Beef Recipe

ByAmanda
Jump to Recipe· 4.8 from 30 reviews

If you’re craving something hearty, comforting, and downright delicious, you’re going to love this Cowboy Soup with Velveeta and Beef Recipe. It’s like a big warm hug in a bowl—loaded with tender ground beef, creamy Velveeta, and a medley of veggies that come together in the most satisfying way. Trust me, once you make this, it’s going to be your go-to when you want a meal that’s both filling and easy to whip up. Ready to dive in? Let me take you through it!

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Why This Recipe Works

  • Velveeta Magic: The Velveeta melts smoothly into the soup, giving it that luscious, creamy texture you’ll want to savor.
  • Balanced Flavor: With cumin, garlic powder, and a hint of cayenne, the soup has a gentle kick without overwhelming the cozy, comforting vibe.
  • Hearty Veggies and Protein: Potatoes, bell peppers, beans, and corn provide texture and nutrition, making it a complete, satisfying meal.
  • Easy Comfort Food: Straightforward steps and pantry-friendly ingredients make it a winner even on busy weeknights.
Cowboy Soup with Velveeta and Beef, hearty beef soup with Velveeta, creamy beef and veggie soup, easiest cowboy soup recipe, comfort food beef 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 cowboy soup blends simple, wholesome ingredients that play well together. The key is fresh vegetables for texture, creamy cheese for richness, and well-seasoned beef to anchor the flavor. When you shop, look for fresh potatoes and peppers, and don’t skip on the Velveeta—it’s a game-changer here.

Cowboy Soup with Velveeta and Beef, hearty beef soup with Velveeta, creamy beef and veggie soup, easiest cowboy soup recipe, comfort food beef 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 a hearty, meaty base without too much grease.
  • Velveeta Cheese: Melts beautifully, adding creamy, cheesy goodness.
  • Sharp Cheddar Cheese: Adds an extra layer of tangy flavor on top.
  • Yellow Onion: Gives sweetness and depth when sautéed.
  • Potatoes: Make the soup extra filling and provide soft, comforting bites.
  • Red Bell Pepper: Offers fresh, sweet contrast and a pop of color.
  • Corn Kernels: Adds natural sweetness and crunch.
  • Black Beans: Boost fiber, protein, and heartiness.
  • Green Chiles: Bring a mild smoky heat that lifts the entire soup.
  • Chicken or Beef Broth: Forms a flavorful liquid base to bring everything to life.
  • Whole Milk: Helps create a creamy roux base without heaviness.
  • All-purpose Flour: Thickens the soup for a satisfying consistency.
  • Unsalted Butter: For cooking the roux and adding richness.
  • Garlic Powder, Cumin, Cayenne: Key seasonings that give depth, warmth, and a slight kick.
  • Bacon Bits (Optional): A smoky crunch that’s a perfect finishing touch.
  • Kosher Salt & Freshly Ground Pepper: To season and balance all the 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.

Tweak to Your Taste

I love customizing this cowboy soup depending on what’s in my fridge or how much spice my crew can handle. One of my favorite tweaks is adding a splash of hot sauce or swapping the beef for ground turkey to keep things lighter. Don’t be afraid to make it your own—you’ll learn what combos make your family happiest!

  • Smoky Twist: I once added smoked paprika and swapped bacon bits for crispy chorizo—it turned the soup into a fiesta in a bowl!
  • Vegetarian Version: Skip the beef and double the beans and veggies; use vegetable broth instead. Still hearty and satisfying!
  • Extra Cheese Lovers: Mix in pepper jack for a spicy kick alongside the Velveeta and cheddar.

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

Step 1: Make the Velveeta Creamy Roux Base

Start by melting the butter over medium-high heat in a saucepan. Once bubbly, whisk in the flour and cook for about 2-3 minutes until it turns a lovely golden brown—this builds flavor, so don’t rush it! Slowly whisk in the whole milk to avoid lumps. Season lightly with salt and pepper. Once smooth, remove the roux from heat and pop it in the fridge while you prep the rest—this step thicken and adds body to your soup.

Step 2: Brown the Ground Beef Perfectly

Heat a large stockpot or Dutch oven over medium-high heat. Add your ground beef, breaking it up as it cooks. Season generously with salt, pepper, and garlic powder while it browns. Once cooked through, scoop the beef out onto a plate and drain all but about 2 tablespoons of the fat—that’s your flavor magic to cook those veggies next.

Step 3: Softening the Veggies

In the same pot, toss in chopped onions, potatoes, and red bell pepper. Cook for 10-12 minutes until everything is soft and fork tender. This step is key—the veggies soak up all that beefy goodness and build the base flavor for the soup.

Step 4: Adding Beans, Corn & Chiles

Season your softened veggies with salt, pepper, cumin, and cayenne (if you want that gentle heat). Add rinsed corn, black beans, and green chiles—these add color, texture, and a lovely southwestern vibe.

Step 5: Bring It All Together and Simmer

Now, return the browned beef back into the pot. Pour in the chicken or beef broth and bring the whole mixture to a boil. Then reduce heat and simmer it gently for 15 minutes. This melds all the flavors together beautifully.

Step 6: Finish with Velveeta and Roux

Stir in your chilled roux mixture to thicken the soup, then add those cubed Velveeta chunks. Cover and let it cook for another 15 minutes, stirring occasionally, until cheese melts into a silky, thick, and smooth soup.

Step 7: Serve & Enjoy!

Ladle the soup into bowls, sprinkle with grated cheddar cheese and crispy bacon bits if you like, then dig in. This soup tastes even better with every spoonful!

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Pro Tips for Making Cowboy Soup with Velveeta and Beef Recipe

  • Make the Roux Slowly: Let the butter and flour cook until golden to avoid a raw flour taste and deepen flavor.
  • Don’t Rush the Veggies: Softening the potatoes and peppers properly makes the soup heartier and helps create that cozy texture.
  • Use Freshly Ground Pepper: It makes a noticeable difference in brightness and balances the creaminess perfectly.
  • Adjust Cheese Last: Add Velveeta at the end for creamy melting, and reserve cheddar for topping to avoid overcooking.

How to Serve Cowboy Soup with Velveeta and Beef Recipe

Cowboy Soup with Velveeta and Beef, hearty beef soup with Velveeta, creamy beef and veggie soup, easiest cowboy soup recipe, comfort food beef 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 always sprinkle a little extra sharp cheddar over the top right before serving—it melts just slightly and adds a tangy finish. Crispy bacon bits are my guilty pleasure addition, adding smoky crunch that pairs beautifully with the creamy soup. If you want an herbaceous pop, chopped fresh cilantro or green onions work wonders too.

Side Dishes

To round out the meal, I often serve this cowboy soup with a crusty loaf of sourdough or buttery cornbread—both soak up the cheesy broth splendidly. A fresh green salad with a light vinaigrette is a nice way to add brightness and crunch on the side.

Creative Ways to Present

For a fun twist at gatherings, I’ve ladled this soup into mini bread bowls—which makes the presentation super impressive without extra effort. You can also serve it in small mason jars for a rustic picnic vibe. Either way, it’s sure to impress family and friends!

Make Ahead and Storage

Storing Leftovers

I like to cool the soup completely, then transfer it to an airtight container and keep it in the fridge. It stays good for up to 4 days. When I reheat, I usually do it gently on the stove to keep the cheese from separating and the texture just right.

Freezing

This cowboy soup freezes beautifully. I portion it into freezer-safe containers or bags and freeze for up to 3 months. To thaw, overnight in the fridge works best, then warm gently on the stove. Just know the potatoes can get a little softer after freezing, but overall the soup still tastes fantastic.

Reheating

Reheat your leftovers on the stovetop over low to medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to loosen it up. Avoid microwaving at high heat to keep the texture smooth and the cheese creamy.

FAQs

  1. Can I make Cowboy Soup with Velveeta and Beef Recipe ahead of time?

    Absolutely! The soup actually tastes better the next day because the flavors have a chance to meld. Just store it in the fridge in an airtight container for up to 4 days, then gently reheat on the stove.

  2. What can I substitute for Velveeta in this recipe?

    If you don’t have Velveeta, a good melting cheese like processed American cheese or a mix of cream cheese and cheddar can work. However, Velveeta gives this soup its signature smooth and creamy texture that’s hard to replicate.

  3. Is this soup spicy?

    This recipe has mild spice from cumin and optional cayenne pepper. You can easily adjust the heat by leaving out cayenne or adding more for a spicier kick.

  4. Can I make this soup vegetarian?

    Yes! Simply skip the ground beef and use vegetable broth. Increase the beans and corn to add heartiness. You can also add meat-free crumbles or extra veggies for extra protein and texture.

Final Thoughts

This Cowboy Soup with Velveeta and Beef Recipe holds a special place in my kitchen rotation because it’s so comforting and easy to make on a busy day. Each bowl feels like a celebration of simple ingredients done right, with creamy cheese, savory beef, and hearty veggies all in perfect harmony. I’m confident you’ll love the way it warms you up and satisfies everyone at the table. Go ahead—give it a try and make it your own cowboy kitchen classic!

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Cowboy Soup with Velveeta and Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 30 reviews
  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

A hearty and flavorful Cowboy Soup loaded with ground beef, melty Velveeta cheese, fresh vegetables, and a blend of spices. Perfect for a comforting meal with rich cheesy texture and a touch of heat from cayenne. This recipe yields a thick, smooth soup that’s ideal for feeding a crowd or enjoying as a satisfying weeknight dinner.

Ingredients

Meat and Dairy

  • 1 pound lean ground beef
  • 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

Vegetables and Canned Goods

  • 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

Broth and Flour

  • 3 cups low-sodium chicken or beef broth
  • 1/4 cup all-purpose flour

Seasonings and Extras

  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne, optional
  • Bacon bits, optional for topping
  • Kosher salt and freshly ground pepper, to taste

Instructions

  1. Prepare the Roux: In a medium saucepan over medium-high heat, melt the butter, then whisk in the flour. Cook the roux for 2-3 minutes or until golden brown, stirring constantly to avoid burning. Gradually whisk in the whole milk, continuing until the mixture is smooth. Season with salt and pepper. Remove from heat and refrigerate until ready to use.
  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 and cooked through. Season generously with salt, pepper, and garlic powder. Transfer the beef to a separate plate, drain all but 2 tablespoons of fat from the pot.
  3. Cook the Vegetables: To the same pot with reserved fat, add the chopped onion, potatoes, and diced red bell pepper. Cook for 10-12 minutes, stirring occasionally, until vegetables are softened and fork-tender.
  4. Season and Add Canned Ingredients: Season the vegetables with salt, pepper, cumin, and optional cayenne pepper. Stir in the corn kernels, black beans, and green chiles until well combined.
  5. Combine and Simmer: Return the cooked ground beef to the pot. Pour in the chicken or beef broth and stir everything together. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 15 minutes to meld flavors.
  6. Add Roux and Cheese: Stir in the refrigerated roux mixture to thicken the soup. Add the cubed Velveeta cheese, cover the pot, and cook for another 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 optional bacon bits. Serve immediately and enjoy your comforting cowboy soup!

Notes

  • For a spicier soup, increase the cayenne pepper to 1 teaspoon or add chopped jalapeños.
  • Substitute ground turkey or chicken for a leaner meat option.
  • Use low-fat milk instead of whole milk for a lighter version, but the soup may be less creamy.
  • Bacon bits add a smoky flavor, but you can omit or replace with crispy fried onions for a vegetarian topping.
  • Make sure to stir frequently after adding the roux and cheese to prevent sticking or burning on the bottom of the pot.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For gluten-free, use a gluten-free flour blend instead of all-purpose flour and ensure broth is gluten-free labeled.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 20 g
  • Cholesterol: 65 mg

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