Fall is finally in the air and what better time than to share some of our favorite soup recipes. These are perfect for taking the chill off and feeding your crew! 

classic at our house for many years and I’ve fixed it for many hungry cowboys on a cold evening when they come in. This thing will warm your heart and your soul. It’s hearty with ground beef and will sure take the chill off. The reason I really like this soup too is because it’s made up of canned ingredients which makes it very easy to put together. 

If you do it right, you can make canned vegetables taste homemade which is exactly what this soup will do!


Hearty Hodge Podge Soup - Cowboy Kent Rollins


  • 1 pound ground beef
  • Salt and black pepper to taste
  • 1 yellow onion chopped
  • 2 10.75 oz cans minestrone soup or equivalent size
  • 1 10 oz can Ro-Tel Diced Tomatoes & Green Chilies undrained
  • 1 15 oz can Ranch Style Beans or Chili Beans undrained
  • 1 15. 5 oz can yellow hominy undrained
  • 1 1/2 soup cans of water


  1.  In a large soup pot, brown the meat over medium-high heat. Season with salt and pepper to taste. When the meat is about halfway done, add the onion and continue cook- ing until the meat has completely browned and the onion is tender. Drain the grease, if needed.

  2. Stir in the minestrone soup, Ro-Tel, beans, hominy, and water.

  3.  Cover and cook over high heat until it comes to a boil. Salt and pepper to taste. Reduce the heat and simmer for about 30 minutes, stirring occasionally. Serve hot.

Cheesy Tater Soup

Nothing says comfort food like a good tater soup- but we’re taking this up a notch and adding a bunch of cheese. I like to use Velveeta in the recipe for a couple reasons. We use Velveeta cheese a lot on the chuck wagon because it’s easy to pack and doesn’t need refrigeration. But it also gives a great creamy flavor to a dish and that’s exactly what it does in the recipe.

Cheesy Tater Soup - Cowboy Kent Rollins


  • 6 Russet potatoes
  • 1 large yellow onion chopped
  • 5 cups milk
  • 1 stick butter cut into tablespoons
  • 1 lb Velveeta cheese cubed
  • salt and black pepper to taste
  • 2 teaspoons garlic powder


  1. Peel and cut the potatoes into small chunks. In a large soup pot, add the potatoes and add water just until they are covered.  Bring to a boil over high heat.

  2. Boil for about 5 minutes then stir in the onion.  Continue to boil just until the potatoes become slightly tender (about 5 more minutes). Be careful not to over boil the potatoes so they don’t turn mushy.

  3. Drain the water from the potatoes. Stir in the butter and milk, and the seasonings. Bring back to a boil. 

  4. Reduce to a simmer and stir in the Velveeta. Continue cooking, about 10 minutes, until the cheese melts and is smooth, stirring frequently. Serve warm.


Fresh Thyme and Cabbage Soup

Cabbage and Thyme Soup - Cowboy Kent Rollins


  • 7 cups water
  • 1 32 oz. carton vegetable broth or chicken broth
  • 1 8 - 10 oz ham hock
  • 1 head cabbage coarsely chopped
  • 3 large carrots peeled and sliced
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh thyme
  • 1 tablespoon smoked paprika
  • Salt and black pepper to taste


  1. In a large soup pot add the water, vegetable broth, ham hock, cabbage and carrots. Cover and bring to a boil. Let boil for about 10 minutes, stirring occasionally.

  2. Stir in the remaining ingredients and salt and pepper, to taste. Reduce the heat to a simmer. Let cook for about 40 minutes or until the vegetables are tender, stirring occasionally.

  3. Remove the ham hock. Salt and pepper again, if needed. Serve warm.

Recipe Notes

Tip: If you don’t have ham hock, you can also substitute with about 7 slices of thick-cut bacon.