If you’ve ever stood in front of the fridge at 6:12 p.m. like it personally offended you, Gluten Free Cowboy Soup is about to become your weeknight hero. It’s warm, filling, a little bit spicy (in a fun way), and it uses simple pantry staples that don’t demand a second mortgage or a trip to three different stores.
This is the kind of soup that makes your kitchen smell like a cozy hug… and makes everyone magically wander in asking, “What smells so good?” (Even the picky eater who “doesn’t like beans” will suddenly be very curious.)
Let’s make it happen—one big pot, minimal fuss, maximum comfort.
Table of Contents
Why You’ll Love This Gluten Free Cowboy Soup
- Dinner in one pot. Fewer dishes = a calmer you.
- Hearty and satisfying. Potatoes + beef + beans = “I’m full” energy.
- Pantry-friendly. Cans are doing the heavy lifting here (bless them).
- Easy to customize. Make it mild, make it spicy, swap the meat—this soup is flexible.
- Great leftovers. It might taste even better the next day… like it had time to get its life together.
Ingredients You’ll Need
Here’s what goes into your pot of comfort:
- 1 lb lean ground beef (or ground turkey for a lighter option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and cubed
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 4 cups gluten-free beef broth
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp oregano
- Salt and pepper, to taste
- 1 tbsp olive oil
Optional toppings (highly encouraged): shredded cheddar, chopped cilantro, avocado slices, gluten-free tortilla chips
Quick gluten-free note: Double-check your broth label. Most are gluten-free, but a few brands like to be sneaky.
How to Make Gluten Free Cowboy Soup Step-by-Step
This soup is basically: brown, stir, simmer, devour.
1) Brown the meat
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as you go. Drain excess fat if needed.
Tip from my real life: If you’re using super lean beef or turkey, you can skip draining—less mess, same delicious results.
2) Sauté the flavor base
Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes, until fragrant and soft-ish.
This is the moment your kitchen starts smelling like you really have your life together.
3) Add the hearty stuff
Stir in:
- potatoes
- black beans
- pinto beans
- corn
- diced tomatoes
- tomatoes with green chilies
- gluten-free beef broth
Give it a good stir so everything is cozying up together.
4) Season and simmer
Add:
- smoked paprika
- chili powder
- cumin
- oregano
- salt and pepper
Bring the soup to a boil, then reduce heat to low and simmer for about 30 minutes, or until the potatoes are tender and the soup thickens slightly.
5) Taste and tweak
Taste and adjust seasoning. Want more heat? Add a dash of cayenne or a few jalapeño slices.
6) Top it like you mean it
Ladle into bowls and go wild with toppings: cheddar, cilantro, avocado… and gluten-free tortilla chips for that crunchy little “yee-haw” moment.
Slow Cooker Friendly Option
If you want this to be even more hands-off (my favorite vibe), you can turn it into a slow cooker meal:
- Brown the ground beef (and sauté onion/garlic if you want extra flavor).
- Add everything to the slow cooker.
- Cook LOW 6–7 hours or HIGH 3–4 hours, until potatoes are tender.
Toppings still apply. Always.
Helpful Tips for the Best Pot of Soup
- Cut potatoes evenly so they cook at the same speed. Nobody wants the “one hard potato cube” surprise.
- Make it thicker: Simmer uncovered for the last 5–10 minutes, or lightly mash a few potato chunks in the pot.
- Make it lighter: Use ground turkey and reduced-fat cheese (or skip cheese and lean on avocado).
- Make it milder: Use plain diced tomatoes instead of the tomatoes with green chilies, or choose a mild Rotel.
- Make it spicier: Add cayenne, jalapeños, hot sauce, or a pinch of red pepper flakes—choose your adventure.
And if your soup looks a little thick the next day? Don’t panic. That’s just the potatoes and beans doing their cozy thing. Add a splash of broth and stir—problem solved.
A Little Story From My Kitchen
This Gluten Free Cowboy Soup is one of those recipes I started making during a stretch where life felt like a never-ending to-do list… and dinner needed to be easy but still feel like real food. You know the weeks—laundry is multiplying, someone needs a form signed, and you can’t remember the last time you drank water on purpose.
I threw this together with pantry cans and a few potatoes, and it instantly became a “save dinner without losing your mind” kind of meal. Now it’s on repeat anytime we want something hearty that doesn’t require a big production.
FAQs About Gluten Free Cowboy Soup
Can I make Gluten Free Cowboy Soup vegetarian?
Yes! Skip the meat and use gluten-free vegetable broth. You can add extra beans or even a chopped bell pepper for more bulk.
What can I use instead of potatoes?
Sweet potatoes work great for a slightly sweeter twist. You can also use cauliflower florets (they’ll cook faster, so simmer a little less).
What can I use instead of potatoes?
Sweet potatoes work great for a slightly sweeter twist. You can also use cauliflower florets (they’ll cook faster, so simmer a little less).
How do I store leftovers?
Let the soup cool, then store in an airtight container in the fridge for 3–4 days.
Can I freeze it?
Absolutely. Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat on the stove. Add a splash of broth if it thickens.
How do I make it less spicy for kids?
Use mild diced tomatoes with green chilies, or swap that can for regular diced tomatoes. You can also serve spicy toppings (like jalapeños) on the side for the heat-lovers.
Cozy Bowls, Happy Bellies
There’s something so reassuring about a pot of soup bubbling away on the stove—especially when it’s this easy. Gluten Free Cowboy Soup brings big comfort with simple ingredients, and it’s the kind of meal that makes everyone feel taken care of (including you).
If you try it, pile on the toppings and make it your own. And the next time you need a dinner win that doesn’t require hero-level effort, you’ll know exactly what to make: Gluten Free Cowboy Soup.
Keep the Comfort Going (You’ll Love These Too)
If this Gluten Free Cowboy Soup just earned a spot in your “make again ASAP” dinner list, don’t stop here—there are more cozy, scoopable, family-friendly meals waiting for you. Here are a few reader favorites that bring the same warm, hearty vibes (and they’re perfect for busy nights when you want dinner to feel like a little win):
- Crockpot Cowboy Soup (extra hearty, extra cozy) – If you loved the bold, bean-and-beef goodness, this one is like the “big sister” version that’s just as comforting.
- Taco Soup (all the taco flavors, zero mess) – Same easy, one-pot comfort, but with that taco-night punch—especially good with chips and cheese on top.
- Crock Pot Hamburger Soup (classic, simple, and filling) – A cozy, no-fuss soup that tastes like home and makes leftovers something to look forward to.
- Best Beef Chili (thick, cozy, and crowd-pleasing) – When you want a bowl that sticks with you (in the best way), this chili brings the comfort and the “seconds, please.”
If you try this recipe (or any of these), I’d love to hear what you think—scroll down and leave a ★★★★★ review. Your stars and comments help other home cooks find their next favorite dinner!
Gluten Free Cowboy Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Gluten Free Cowboy Soup is hearty, cozy, and packed with beef, potatoes, beans, and corn in a flavorful broth. It’s an easy one-pot meal that’s perfect for busy weeknights, cold evenings, or anytime you need comforting food that fills everyone up.
Ingredients
1 lb lean ground beef (or ground turkey)
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, peeled and cubed
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can corn, drained
1 (15 oz) can diced tomatoes
1 (10 oz) can diced tomatoes with green chilies
4 cups gluten-free beef broth
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon oregano
Salt and pepper, to taste
Optional toppings: shredded cheddar cheese, chopped cilantro, avocado slices, gluten-free tortilla chips
Instructions
Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Add onion and garlic. Cook for 2–3 minutes until fragrant.
Stir in potatoes, beans, corn, diced tomatoes, tomatoes with green chilies, and beef broth.
Add smoked paprika, chili powder, cumin, oregano, salt, and pepper. Stir well.
Bring to a boil, then reduce heat and simmer for about 30 minutes, or until potatoes are tender.
Taste and adjust seasoning if needed.
Serve hot with your favorite toppings.
Notes
Ground turkey works great for a lighter option.
For extra heat, add a pinch of cayenne or sliced jalapeños.
Soup thickens as it sits—add a splash of broth when reheating.
Double-check broth labels to keep it gluten free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 70 mg