Crockpot Cowboy Soup
Crockpot Cowboy Soup is a hearty and comforting dish, perfect for feeding a crowd or enjoying leftovers. Packed with ground beef, beans, corn, and a medley of spices, this soup brings the flavors of the Wild West to your dinner table.
Equipment
- 1 slow cooker
- 1 large skillet
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes, with juice
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese optional, for topping
- fresh cilantro optional, for garnish
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spoon as it cooks.
- Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
- Transfer the cooked beef, onion, and garlic mixture into the slow cooker.
- Add the kidney beans, black beans, corn, diced tomatoes (with juice), beef broth, chili powder, cumin, smoked paprika, salt, and pepper to the slow cooker. Stir well to combine all ingredients.
- Cover the slow cooker and set it to cook on low for about 6 hours or high for 3 hours.
- Once cooking is complete, stir the soup well and check for seasoning, adjusting if necessary.
- Serve hot, garnished with shredded cheese and fresh cilantro if desired.
Notes
This soup can be made ahead of time and stored in the fridge for up to 3 days.
Feel free to add other vegetables like bell peppers or carrots for additional nutrition and flavor.
For a spicier version, add diced jalapeños or a dash of hot sauce.