Make this hearty Crockpot Cowboy Soup for a filling, easy dinner. This slow cooker recipe combines ground beef, beans, corn, and tomatoes for a classic comfort meal that requires minimal prep time.
Author:zoe-thompson
Prep Time:15 min
Cook Time:4 hours
Total Time:4 hours 15 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs ground beef
1 large onion, chopped
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
1 (1 ounce) packet dry ranch seasoning mix
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
4 cups beef broth
Salt and pepper to taste
Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Instructions
Brown the ground beef in a skillet over medium heat. Drain off any excess fat.
Transfer the browned ground beef to your slow cooker basin.
Add the chopped onion, kidney beans, black beans, corn, diced tomatoes, Ro-Tel, ranch seasoning mix, chili powder, cumin, and oregano to the slow cooker.
Pour the beef broth over the ingredients in the slow cooker.
Stir everything together until the seasonings are mixed in.
Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
About 30 minutes before serving, taste the soup and add salt and pepper as needed.
Serve hot with your choice of toppings like cheese, sour cream, or green onions.
Notes
For a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir this slurry into the soup during the last 30 minutes of cooking.
If you want a smokier flavor, add 1/2 teaspoon of smoked paprika along with the other spices.
This recipe makes great leftovers; the flavors deepen overnight.