This Crockpot Cowboy Soup is hearty, satisfying, and perfect for busy weeknights. Packed with ground beef, potatoes, beans, and mixed veggies, it’s a flavorful, filling soup the whole family will love!
Recipe Summary
- Method: Slow cooker (set it and forget it!), just 15 minutes of browning + chopping before the crockpot does the work
- Main Ingredients: Ground beef, beans, potatoes, mixed veggies, canned tomatoes, broth, pantry spices
- Flavor & Texture: Hearty, savory, and comforting with a chunky, stew-like consistency
- Meal Prep Friendly: Stores well in the fridge (3–4 days) or freezer (up to 3 months)
- Serving Ideas: Pair with cornbread, biscuits, or crusty bread; great alongside a fresh salad
When you’ve got a house full of hungry kids (and a hungry hubby), you need a meal that’s fit for a cowboy (or cowgirl). And this slow cooker cowboy soup is exactly that! With beef, potatoes, beans, and veggies, it’s sure to satisfy your family’s hungry tummies.
Plus, this hearty cowboy soup is loaded with protein, fiber, and a slew of vitamins and minerals, making it a nutritious choice you can feel good about.
Serve it with cornbread sweetened with honey, biscuits, or crusty bread for a deliciously easy dinner! For more easy crockpot dinner ideas, check out these slow cooker boneless pork ribs and this slow cooker chicken stroganoff next.
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Why You Will Love This Recipe
- Set and Forget: You only need 15 minutes to prep, and then you can let the slow cooker take over!
- Simple Ingredients: This cowboy soup with ground beef is made with easy-to-find ingredients like frozen veggies, canned beans, and pantry seasonings.
- Perfect for Meal Prep: The leftovers keep well, so you can make up a batch to enjoy throughout the week or freeze some for future meals.
Ingredients
- Ground Beef: Feel free to use 80/20, 85/15, or 90/10 ground beef, depending on how lean you like your meat. For more ways to use ground beef, check out my taco spaghetti and cheeseburger tacos next.
- Aromatics: Onion and garlic add depth of flavor to this cowboy crockpot soup.
- Potato: Leave the skin on or peel if preferred. I used a russet potato, but you can use red or yellow potatoes if that’s what you’ve got on hand.
- Frozen Veggies: I used a combination of frozen corn and frozen mixed vegetables. Feel free to use any variety you’d like, such as peas, carrots, green beans, etc.
- Beans: I used canned pinto and black beans to keep prep quick and easy.
- Canned Tomatoes: You’ll need canned tomato sauce and diced tomatoes with their juices.
- Beef Broth: Feel free to use regular or low-sodium broth.
- Seasonings: I used chili powder, paprika, cumin, salt, and pepper to flavor the soup.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- With Poultry: Swap the beef for ground chicken or turkey and use store-bought or homemade chicken broth instead of beef broth.
- Different Veggies: Switch things up with what you’ve got on hand. Zucchini, mushrooms, and bell peppers all work well in this soup.
- Turn Up the Heat: Try adding some sliced jalapenos or other hot peppers to spice up the soup. You could also mix in some of this jalapeno hot sauce.
- Vegetarian: Leave out the meat and use vegetable broth instead. You can also use more veggies and beans (or some canned lentils) to add more bulk.
How to Make Crockpot Cowboy Soup
To get started making this crockpot cowboy soup recipe, give your slow cooker a light coating of cooking spray. If preferred, you can use a crockpot liner instead.
Step 1: Brown the meat. Heat a skillet over medium heat. Add the ground beef and cook until it’s lightly browned. Drain any excess grease.
Step 2: Begin adding ingredients to the slow cooker. Place the browned meat, onion, garlic, potato, corn, mixed vegetables, beans, and diced tomatoes in the crockpot. Mix to combine.
Step 3: Add the sauce and seasonings. Pour in the tomato sauce and sprinkle on the seasonings.
Step 4: Pour in the broth. Add the broth and stir to combine.
Step 5: Cook. Set your slow cooker to low and cook for 6-8 hours, or cook for 3-4 hours on high.
Step 6: Serve. Enjoy this crockpot cowboy soup as is or topped with fresh parsley. Our family loves having a side of tortilla chips and salsa pesto to munch on with the soup!
Expert Tips
- Keep the lid closed: Resist the urge to take a peek at the soup before the time is up! Every time you open the lid, heat escapes, causing it to take longer to cook.
- Check for doneness: Check the potatoes and veggies to ensure they are tender. If they aren’t soft enough, you’ll need to cook the soup for a bit longer.
- Taste and adjust: Give the soup a taste after cooking and adjust the salt, pepper, and/or spices as desired.
- Storing and reheating: Allow the soup to cool and then store it in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. Reheat the soup on the stovetop until warmed through or in the microwave in short intervals, stirring in between. If the soup was frozen, thaw it in the fridge overnight before reheating.
Serving Suggestions
- Soup and salad are a classic pairing. Serve a cup of cowboy hamburger soup with this beetroot feta salad or this Brussels sprout salad.
- Bake a batch of cottage cheese banana bread to enjoy after a hearty bowl of this cowboy bean soup.
- Need a gluten-free option for dessert? Try this gluten-free pumpkin bread to finish off your meal.
Recipe FAQs
Yes, it’s best to brown the meat first. Doing so helps keep the ground beef from clumping together as it cooks and allows you to drain off any excess fat before adding it to the slow cooker.
You sure can! Add the ground beef, onions, and garlic to a large pot and cook until the meat is lightly browned. Add the remaining ingredients and stir to combine. Bring the soup to a boil. Lower to a simmer and cook until the potatoes and vegetables are tender.
More Slow Cooker Soup Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Crockpot Cowboy Soup
Ingredients
- 1 lb ground beef
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 russet potato diced (skin on or peeled)
- 1 cup frozen corn
- 2 cups mixed frozen vegetables peas, carrots, green beans, corn
- 1 15 oz can pinto beans drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can diced tomatoes (with juices)
- 1 15 oz can tomato sauce
- 5-6 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- salt and black pepper to taste
- fresh parsley for garnish (optional)
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.
- Prepare the slow cooker: Coat the inside of your slow cooker with a light layer of cooking spray or oil.
- Add aromatics: Place the chopped onion and minced garlic in the slow cooker.
- Add ingredients: Add the browned beef, diced potato, corn, mixed vegetables, pinto beans, black beans, diced tomatoes, tomato sauce, seasonings and beef broth. Adjust the broth to cover the ingredients slightly. (About 6 cups)
- Mix: Mix everything until combined.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes and vegetables are tender.
- Garnish and serve: Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley if desired.
Notes
- Instead of using cooking spray, you can opt for a slow cooker liner for easier cleanup.
- Keep the lid on the slow cooker until you’re ready to check for doneness. Opening the lid allows heat to escape, adding extra cooking time.
- I don’t recommend adding the beef to the crockpot without browning it first. It won’t break up properly, and the soup will become greasy.
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