If you’re looking for a warm, filling, and easy-to-make dinner, this Crockpot Cowboy Soup is just the recipe you need. Loaded with seasoned ground beef, tender potatoes, mixed vegetables, tomatoes, and hearty beans, this soup is rustic, flavorful, and perfect for a cold night or busy weekday.
Think of it as a cross between chili and vegetable beef soup—with the added ease of the slow cooker doing all the work! It’s budget-friendly, made with pantry staples, and great for feeding a crowd or freezing for later.
Ingredients:
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 (15 oz) can diced tomatoes (with juice)
- 1 (10 oz) can Rotel (diced tomatoes with green chiles)
- 1 (15 oz) can corn, drained
- 1 (15 oz) can green beans, drained
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 4 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- Optional: hot sauce for serving
Preparation:
Step 1: Brown the Beef
- In a skillet over medium heat, cook the ground beef until browned. Add chopped onion and garlic; cook for 2–3 minutes until soft and fragrant. Drain excess grease.
Step 2: Add Ingredients to Crockpot
- Transfer the cooked beef mixture to the slow cooker. Add diced potatoes, canned tomatoes, Rotel, corn, green beans, kidney beans, pinto beans, and beef broth.
Step 3: Season
- Add chili powder, smoked paprika, cumin, salt, and pepper. Stir well to combine everything evenly.
Step 4: Cook
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are tender and flavors meld.
Step 5: Adjust and Serve
- Taste and adjust seasonings if needed. Serve hot with crusty bread, cornbread, or crackers.
Variation:
- Add pasta or rice: Stir in cooked pasta or rice near the end for a thicker stew-like texture.
- Make it spicy: Add jalapeños or a few dashes of hot sauce.
- Switch proteins: Use ground turkey or sausage instead of beef.
- Extra veggies: Add zucchini, bell peppers, or spinach.
- Low-sodium: Use low-sodium broth and beans to control salt levels.
- Tex-Mex twist: Stir in taco seasoning instead of chili powder and cumin.
COOKING Note:
Don’t overcook the potatoes—check them at the 6-hour mark if cooking on low. Smaller diced potatoes cook faster, and overcooked ones can become mushy.
Serving Suggestions:
- Serve with buttery cornbread, Texas toast, or crusty bread
- Top with shredded cheese, sour cream, or green onions
- Enjoy with a simple side salad for balance
- Pack leftovers for lunch—flavors are even better the next day!
Tips:
- Prep ahead: Brown the beef the night before and refrigerate, then dump and go in the morning.
- Freeze leftovers: This soup freezes well for up to 3 months.
- Make it vegetarian: Omit the meat and add extra beans or lentils.
- Stir occasionally: If you’re home, stir once during cooking for even flavor distribution.
- Batch cook: Double the recipe in a large slow cooker for meal prep or parties.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: ~6–8 hours 15 minutes
🍽️ Nutritional Information (per serving, approx. 1 ½ cups):
- Calories: ~350
- Protein: ~20g
- Carbohydrates: ~35g
- Fat: ~14g
- Fiber: ~9g
- Sugar: ~6g
- Sodium: ~750mg
Values vary based on ingredient brands and toppings.
❓FAQs
Can I make cowboy soup on the stovetop?
- Yes! After browning the beef, add everything to a large pot. Simmer on low for 30–40 minutes until potatoes are tender.
How long does it last in the fridge?
- Store in an airtight container for up to 4 days. Reheat in the microwave or on the stove.
Can I use frozen vegetables?
- Absolutely. Swap canned veggies for frozen (no need to thaw), and add them at the start of cooking.
Can I freeze this soup?
- Yes, it freezes great! Cool completely, portion into containers or freezer bags, and freeze for up to 3 months.
What’s the difference between Cowboy Soup and Cowboy Stew?
- They’re very similar. Cowboy stew usually has thicker texture and sometimes includes pasta, whereas cowboy soup is more broth-based.
Conclusion:
Crockpot Cowboy Soup is the ultimate comfort food—hearty, flavorful, and made with pantry staples. Whether you’re feeding a hungry family, meal prepping for the week, or looking for something cozy to warm you up, this one-pot wonder delivers every time.
It’s simple, customizable, and makes enough to enjoy now and later. One spoonful and you’ll see why it’s a rustic classic that belongs in your slow cooker rotation.