Description
Crockpot Cowboy Soup is a hearty, comforting slow cooker meal made with ground beef, beans, potatoes, and vegetables. It’s cozy, filling, and perfect for busy weeknights when you want big flavor with minimal effort.
Ingredients
1 pound ground beef
1 small yellow onion, chopped
2 cloves garlic, minced
1 russet potato, diced (peeled or unpeeled)
1 cup frozen corn
2 cups mixed frozen vegetables (peas, carrots, green beans, corn)
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes, with juices
1 can (15 oz) tomato sauce
5–6 cups beef broth
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
Salt, to taste
Black pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
In a skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain excess grease.
Lightly grease the inside of the slow cooker.
Add the chopped onion and minced garlic to the slow cooker.
Add the browned beef, diced potato, corn, mixed vegetables, pinto beans, black beans, diced tomatoes, tomato sauce, seasonings, and beef broth.
Stir until everything is well combined.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender.
Taste and adjust seasoning as needed. Garnish with fresh parsley if desired and serve hot.
Notes
For a thicker soup, mash a few potato pieces directly in the slow cooker before serving.
This soup tastes even better the next day and freezes well for up to 3 months.
Add a pinch of cayenne or hot sauce if you like a little heat.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 26 g
- Cholesterol: 65 mg