Description
Crockpot Cowboy Soup is a hearty and comforting American slow cooker recipe featuring ground beef, beans, potatoes, and vegetables simmered with bold spices for a delicious, warming meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 cups beef broth
- 1 (15-ounce) can diced tomatoes with juices
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can ranch-style beans or chili beans
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 2 medium potatoes, peeled and diced
- 1 cup frozen green beans
Spices
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Brown the Beef and Onion: In a skillet over medium heat, cook the ground beef and diced onion until the beef is nicely browned and the onion becomes soft and translucent. Add the minced garlic and cook for an additional minute to release its aroma. Drain any excess fat from the skillet.
- Combine Ingredients in Crockpot: Transfer the cooked beef mixture to the crockpot. Add the beef broth, diced tomatoes, corn, ranch-style or chili beans, diced tomatoes with green chilies (Rotel), peeled and diced potatoes, frozen green beans, chili powder, smoked paprika, cumin, salt, and black pepper.
- Cook Slowly: Stir all ingredients thoroughly to combine. Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The soup is ready when the potatoes are tender and all flavors are well melded.
- Final Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot alongside cornbread, crackers, or topped with shredded cheese for extra comfort.
Notes
- You can add diced bell peppers for extra color and flavor.
- For a lighter twist, substitute ground beef with ground turkey or plant-based crumbles.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
