Slow Cooker Cowboy Soup
This Slow Cooker Cowboy Soup is a hearty and delicious meal, perfect for busy days. Full of beans, veggies, and spices, it’s a one-pot dish that warms you up from the inside out. Just throw everything into the slow cooker and let it do the work!
Equipment
- 1 slow cooker (6-quart)
- 1 measuring cups and spoons
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
Ingredients
- 1 pound ground beef (or turkey)
- 1 can kidney beans, drained and rinsed 15 oz can
- 1 can black beans, drained and rinsed 15 oz can
- 1 can corn, drained 15 oz can
- 1 can diced tomatoes (with juice) 14.5 oz can
- 1 can tomato paste 6 oz can
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped any color
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Drain excess fat and transfer to the slow cooker.
- Add the kidney beans, black beans, corn, diced tomatoes (with juice), and tomato paste to the slow cooker.
- Stir in the chopped onion, minced garlic, and bell pepper.
- Pour the beef broth over the mixture.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Stir everything to combine well.
- Cover the slow cooker with the lid and cook on low for about 6 hours until the flavors meld together and the vegetables are tender.
- Once cooked, stir well before serving for even distribution of ingredients.
- For added flavor, you can sprinkle cilantro or green onions on top when serving.
Notes
For added flavor, you can sprinkle cilantro or green onions on top when serving.
This soup freezes well; store in airtight containers for up to 3 months.
You can add extra veggies like zucchini or carrots according to your preference.
Adjust seasoning to taste, especially if you prefer a spicier soup.