Description
This Crockpot Cowboy Soup is the perfect satisfying soup recipe. It’s easy to make and is a flavorful and comforting dish that keeps you coming back for more.
Ingredients
- 1 pound ground beef
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 russet potato, diced (skin on or peeled)
- 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
1. In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.
2. Coat the inside of your slow cooker with a light layer of cooking spray or oil.
3. Place the chopped onion and minced garlic in the slow cooker.
4. Add the browned beef, diced potato, corn, mixed vegetables, pinto beans, black beans, diced tomatoes, tomato sauce, seasonings, and beef broth. Adjust broth to slightly cover the ingredients (about 6 cups).
5. Mix everything until combined.
6. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes and vegetables are tender.
7. Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley if desired.
Notes
For a thicker soup, blend a portion of the potatoes before serving.
Always brown the beef beforehand to prevent greasiness and ensure full cooking.
Use a slow cooker liner for easier cleanup.
This recipe stores well and is great for meal prep.