Description
Crockpot Cowboy Soup is a hearty and flavorful slow cooker soup packed with ground beef, beans, corn, potatoes, and a rich blend of spices. This budget-friendly and easy-to-make soup is perfect for comforting family meals, with customizable options to suit your taste. It’s a classic American stew that combines robust ingredients cooked low and slow for tender vegetables and well-developed flavors.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, chopped
- 1 (15-ounce) can diced potatoes, drained (or 2 cups peeled and cubed fresh potatoes)
Broth and Beans
- 3 cups beef broth
- 1 (15-ounce) can ranch-style beans or chili beans (with sauce)
Tomatoes and Corn
- 1 (15-ounce) can diced tomatoes (with juices)
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (15-ounce) can sweet corn, drained
Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Brown the ground beef and onion: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is fully browned and onions are softened. Drain any excess fat to avoid greasiness in the soup.
- Transfer to slow cooker and add ingredients: Place the browned beef and onions into a 6-quart slow cooker. Add beef broth, diced tomatoes, sweet corn, ranch-style beans, diced potatoes, diced tomatoes with green chilies, chili powder, garlic powder, smoked paprika, salt, and pepper. Stir everything together until well combined.
- Cook the soup: Cover the slow cooker and cook the soup on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The soup is ready when the vegetables are tender and all the flavors have melded beautifully.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper if needed. Serve hot, optionally topped with shredded cheese, alongside cornbread or crackers for a complete meal.
Notes
- This soup is hearty, budget-friendly, and easy to customize. Feel free to add bell peppers or green beans for extra veggies.
- Use spicy Rotel diced tomatoes if you prefer a bit of heat.
- Leftovers freeze well – store in airtight containers and reheat gently.
- If you don’t have canned potatoes, fresh peeled and cubed potatoes work perfectly.
