Crockpot Cowboy Soup: A Hearty Slow Cooker Classic
What is Crockpot Cowboy Soup?
Crockpot Cowboy Soup is a hearty blend of vegetables, ground beef, and bold, cozy spices. Perfect for cold days and even colder nights, it’s an easy dump-and-go recipe the whole family can enjoy. Made with budget-friendly pantry staples like beans, canned tomatoes, and simple seasonings, this soup delivers big flavor without requiring a special grocery trip. With minimal prep and no complicated steps, everything goes straight into the crockpot, where it simmers slowly while you focus on other things—no stovetop watching and very little cleanup.
This comforting meal proves that homemade comfort food doesn’t have to be expensive or time-consuming. It’s ideal for busy weeknights, feeding a crowd on a budget, or warming up after a long day. Familiar, reliable, and deeply satisfying, Crockpot Cowboy Soup is a cold-weather favorite that brings both nourishment and comfort in every warm bowl.
Why This Crockpot Cowboy Soup Recipe Works
This soup is budget-friendly and stretches ingredients well. A single pound of ground beef feeds several people without feeling skimpy. Beans and vegetables add bulk, nutrition, and flavor.
The recipe is forgiving and adaptable. Exact measurements are not required, which makes it ideal for using what you already have. Leftovers store well, making meal planning easier throughout the week.
This soup is also freezer-friendly. You can make a large batch and save portions for busy days. Having homemade slow cooker meals ready to reheat is always a win.
Crockpot Cowboy Soup
Prep Time: 15 minutes
Cook Time: 4 hours
Yields: ~2.5 quarts
Serves: 6–8
Ingredients for Crockpot Cowboy Soup
- 1 pound ground beef, browned and drained
- 2 cups beef broth
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 can kidney beans, drained (15.25 oz)
- 1 can black beans, drained (15 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 can sweet corn, drained (15.5 oz)
- 6 oz tomato paste
- 1 tablespoon chili powder
- 1 tablespoon liquid smoke (optional)
- 1 teaspoon paprika
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions for Crockpot Cowboy Soup
Begin by browning the ground beef in a skillet. Drain off any excess grease before transferring it to the crockpot.
Add all remaining ingredients to the crockpot with the cooked beef. Stir everything together until well combined.
Cover the crockpot with the lid, then cook on high for 4 hours. You may also cook Crockpot Cowboy Soup on low for six hours if preferred.
Taste the soup before serving and adjust seasonings as needed. Serve hot and enjoy.
Helpful Tips and Variations
Store leftover soup in an airtight container in the refrigerator for up to five days. This soup also freezes well for up to three months.
Try Rotel tomatoes, which can replace diced tomatoes if desired. The can is smaller, but the recipe will still work and add a spicier kick. Do not worry if your canned goods differ slightly in size. Close enough is perfectly fine for this recipe. Extra vegetables can be added easily. Zucchini, carrots, or celery are all good options.
Final Thoughts
Crockpot Cowboy Soup is a dependable, comforting meal that fits well into everyday our busy lives. It is simple to prepare, easy to customize, and satisfying to serve. This is the kind of recipe you will return to again and again.
Tips for Crockpot Cowboy Soup
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- Rotel can replace the diced tomatoes — the can is smaller (about 10 oz), but it works fine.
- If your canned goods don’t match the exact ounces listed, close enough is perfectly acceptable.
- Adjust seasonings to taste before serving.
- This recipe is great for using up extra veggies or leftover meat — toss in whatever you need to use up.
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Ingredients
- Ingredients
- 2 Russet Potatoes, you can make more if wanted
- 2 Cups Vegetable or Canola Oil
- Salt, optional to taste
Instructions
- Cheese, bacon bites, green onions,chili...etc!
- Instructions
- Scrub potatoes. Use your potato spiral maker to slice potatoes.
- Soak potatoes in ice cold water for 20 minutes. Then remove and pat dry.
- In a medium sauce pan heat oil to to medium, 350 degrees. Carefully add a small portion of the potatoes and cook until the potatoes turn slightly brown. Remove with slotted spoon and continue until you've cooked all the potatoes.
- Lightly sprinkle with salt and add your favorite topping!
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