Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the diced yellow onion and sliced celery, cooking for about 2 to 3 minutes until softened and translucent. Stir in the minced garlic and continue to sauté for an additional 1 to 2 minutes until fragrant.

Add 1 pound of ground beef to the pot with the sautéed onion and celery. Cook the beef for approximately 5 to 7 minutes, breaking it up with a wooden spoon as it browns. Ensure no pink remains.

Stir in the Yukon gold potatoes, diced carrots, and green beans along with any remaining vegetables you’d like. Add the tomato paste, diced tomatoes, black-eyed peas, and corn, then pour in 4 cups of beef broth.

Bring the soup to a rapid boil over high heat, then reduce the heat to medium-low. Cover the Dutch oven and let the Cowboy Soup simmer for 14 to 16 minutes, or until the potatoes are fork-tender.

Once the soup is fragrant and thick, ladle it into bowls, offering a hearty portion to each. Top with shredded cheese, chopped green onions, tortilla chips, or sour cream.