Description
Crockpot Cowboy Soup is a hearty, comforting slow-cooker recipe made with ground beef, beans, corn, tomatoes, and warm spices. It’s an easy, filling meal perfect for busy weeknights, cozy weekends, or feeding a hungry family with minimal effort.
Ingredients
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1 lb ground beef
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1 medium onion, diced
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2 cloves garlic, minced
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) corn, drained
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1 can (28 oz) diced tomatoes, with juice
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2 cups beef broth
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1 tablespoon chili powder
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1 teaspoon cumin
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1 teaspoon smoked paprika
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½ teaspoon salt
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½ teaspoon black pepper
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1 cup shredded cheese (optional, for topping)
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Fresh cilantro (optional, for garnish)
Instructions
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In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks.
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Add the diced onion and minced garlic to the skillet and cook for 3–5 minutes, until the onion is soft and translucent.
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Transfer the beef mixture to the slow cooker.
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Add the kidney beans, black beans, corn, diced tomatoes with juice, beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
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Cover and cook on LOW for 6 hours or HIGH for 3 hours.
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Stir the soup, taste, and adjust seasoning if needed.
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Serve hot with shredded cheese and fresh cilantro, if desired.
Notes
This soup tastes even better the next day as the flavors deepen.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezes well for up to 3 months.
Add jalapeños or cayenne if you prefer extra heat.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 75 mg