Skip to main content

Cowboy Bean Soup


This cowboy bean soup gets a ton of flavor from the BBQ sauce and beef bones. It is a great way to stretch a small amount of red meat for budget and health reasons.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 cups dried pinto beans or mixed beans, soaked overnight
  • 2 Tbsp vegetable oil
  • 1 medium yellow onion, chopped
  • 5 minced garlic cloves
  • 2 large carrots, cut into large pieces
  • 1 large potato, cut into chunks
  • 2 marrow bones
  • 1 lb of stew meat, cut into 1” pieces
  • 1/2 cup barley, rinsed
  • 2 cups water
  • 2 cups black coffee
  • 1 cup Gold’s BBQ Sauce
  • Non Dairy Sour Cream Topping (optional)


1 Put the beans into a large pot and add enough water to cover by an inch. Bring to a boil. Simmer for 15 minutes, then drain.

2 Heat the vegetable oil in a Dutch oven or other heavy-bottomed lidded pot over medium-high heat. Add the onion and sauté for 3 minutes, stirring often, until translucent and just beginning to brown. Add the garlic and sauté another 1-2 minutes.  Add carrots and potatoes.  Stir another minute.

3 Add the marrow bones and meat and brown for 2-3 minutes.  Add the drained beans and barley into the pot. Cover with the water, a little salt, and the coffee. Stir and bring to a simmer. Cook this way for 40-50 minutes or longer. (Some beans may take longer to cook, especially if they are older.) The beans should be edible, but still just a little firm (not mushy soft).

4 Add the barbecue sauce and stir to combine. Cover and simmer on low heat for another 1-2 hours.  Check on everything from time to time.

This recipe can be made in a pressure cooker and be ready in 30 minutes.

Serve with a little non dairy sour cream if desired.