Let's Talk About Cowboy Soup (and Why My Family Can't Get Enough)
You ever have one of those weeks where the fridge is just, well, not looking its best? That's exactly what inspired my first go at Crockpot Cowboy Soup, honestly. I’d just come back form the store with a bag of, like, five mismatched groceries, so this is what happened! My husband—who's lovingly picky, if you know what I mean—claims outright that this soup is "the reason he married me" (I think he’s halfway serious). Plus, there's hardly any chopping. And you can leave it to bubble away on the counter while you watch reruns or, honestly, nap. Win-win.
Okay, slight digression: once, my cousin tried tossing in leftover lasagna noodles (don't ask), but we’ll get to that fiasco later in the Variations section. Just so you know, Cowboy Soup and Italian night don't always mix.
Why You’ll Be Making This Again, Trust Me
- I make this when I just don't want to deal with a bunch of pans. Seriously, everything goes right in the slow cooker, and I have time to put up my feet (in theory... the dog and the toddler usually have other plans, but we try).
- My family goes crazy for this because it's hearty and a little spicy and just, you know, classic belly-warming soup—like those old cowboy movies but in your kitchen.
- Honestly, I've tried cut corners—sometimes it turns out even better. The soup is forgiving. (Even that time I accidentally used expired chili beans. Oops. Extra protein, right?)
Gather Your Ingredients (No Judgment If They’re All From Cans)
- 1 lb ground beef (sometimes I use ground turkey if it’s about to go off, or even vegan "beef" from Aldi. My grandma used to swear by the 80/20 blend, but really, whatever’s cheap or in the freezer works).
- 1 large onion, chopped (yellow, white, heck, a handful of freeze-dried flakes is fine; I won’t tell)
- 3-4 potatoes, diced (russet, Yukon Gold, or even a couple sweet potatoes—mix and match if you have to. Or throw in a bag of frozen hashbrowns once in a blue moon, though it’s not quite the same)
- 1 can (15 oz) corn, do not drain (I've even used frozen corn and just guessed at the amount, it worked)
- 1 can (15 oz) diced tomatoes, undrained (I like fire-roasted, but regular is fine)
- 1 can (15 oz) ranch-style beans or chili beans, undrained (if you don't have these, canned black beans or kidney beans with a pinch of chili powder will do in a pinch)
- 2 cups beef broth (from a carton, a bouillon cube, or that time I only had chicken stock and nobody noticed)
- 1 can (10 oz) Rotel or similar diced tomatoes with green chiles (for a milder soup, just sub with more tomatoes if you’re feeling cautious)
- 1-2 cups mixed frozen vegetables (peas/carrots/green beans – or honestly, whatever veggie odds and ends you need to use up)
- 1 teaspoon garlic powder (or chop up a fresh clove if you’re feeling energetic)
- Salt & pepper, to taste
- Optional: a handful of shredded cheese for topping, hot sauce, tortilla chips (my friend swears by a splash of Worcestershire, but… I’m still on the fence)
How to Make Crockpot Cowboy Soup (With All the Messy Details)
- First, brown your ground beef in a frying pan—if you want to skip this and just toss it in raw, it cooks fine (but the texture is different, so, your call). Drain off most of the fat unless you like things extra rich.
- Chop your onion (tears inevitable. Or just grab that pre-chopped stuff, no shame), and chunk up those potatoes. No need to peel unless the skins are gnarly.
- Now, into the crockpot with beef, onion, potatoes, corn, tomatoes, beans, Rotel, broth, frozen veggies—pretty much dump it all in. Sprinkle over garlic powder, then salt and pepper until it looks right (I usually circle back with a bit more at the end).
- Give it a good stir. Put the lid on. Set to low for 6-8 hours, or high for 3-4 hours. (Actually, I find it works better if you give it a stir halfway through, but sometimes I forget. Nothing bad’s ever happened.)
- Taste test near the end. This is the part where I usually sneak a big spoonful, just to make sure it’s not bland (and let's be honest, because I’m hungry).
- Ladle into bowls, top with cheese, chips, or a dollop of sour cream. Or all three if it’s been that kind of day.
Cook’s Notes (Straight From My Messy Kitchen)
- If your soup's looking too thick, just add another cup of broth or a splash of water. Don't panic.
- Potatoes getting mushy? That probably means you chopped 'em small (I've done this so many times, they taste fine, just a bit like mashed potato soup).
- One time I tried thinning things with tomato juice instead of broth and, well, the kids were not fans. Best to stick with broth or water unless you really love tomato flavor, I guess.
Silly Variations I've Actually Tried
- Trader for Turkey – Used ground turkey instead of beef when it was on sale; lighter flavor, but still pretty filling.
- Veggie Overdrive – Doubled up on veggies and skipped the potatoes once... Not a crowd pleaser at my house, but hey, it was colorful!
- Now About That Lasagna Noodle Disaster – Don't do it. I thought broken lasagna pieces would be clever; turns out, weird texture soup. Threw the rest out for the chickens (they looked concerned).
Don’t Have a Crockpot? Don’t Worry
Honestly, I’ve done this on the stovetop in a big Dutch oven. Just set the heat to low, cover, and check/stir every so often. If you don't have a crockpot, no biggie—just maybe don't leave it completely unattended. Or try an Instant Pot? My friend swears by hers (but I’m admittedly too stubborn to learn one more gadget). Here’s a solid Instant Pot soup conversion chart if you want to give it a whirl.
Can You Store This? ...Sure, If You Have Any Left
Supposedly this keeps in the fridge 3-4 days—in theory. Honestly, in my house it never lasts past lunch the next day, because someone’s always having "just one more bowl." You can freeze it, too, but I’d avoid freezing if you used potatoes, they tend to get a weird texture (not a big deal, but just so you know). For more ideas on freezing soups, I like this non-fancy guide at Budget Bytes.
How I Like to Serve It (And a Family Quirk or Two)
I love this best with plenty of shredded cheddar on top and a handful of tortilla chips for dunking. Sometimes we get extra and add sliced green onions or even a fried egg on top (trust me, it works). My little brother only eats it if there’s a big hunk of crusty bread. Eh, whatever floats your boat, right?
A Few "Pro Tips" (AKA, What I Learned the Hard Way)
- Don’t rush the simmer! I once cranked it to high and walked off—potatoes went all to mush and the beef got a bit chewy. Give it time. Let it mellow.
- Actually, letting it rest for 20 minutes before digging in? Makes a huge difference for the flavor, in my opinion. I know, I rarely wait, but try once for comparison.
- Go easy with the salt at first, especially if you're using canned beans and broth—they add more than you'd think. Did that mistake my second go 'round and, well, we were all chugging water for hours.
Questions Folks Always Ask Me
- Do I have to brown the beef first? You don’t, but honestly, it tastes way better if you do. And you won’t get weird little grey bits floating around.
- Can I make this vegetarian? Yup, just swap in plant-based "beef" or skip the meat, up the beans and veggies. It’s different, but still hearty.
- Is it spicy? Mildly. But you can tone it down (or up) depending on which Rotel/tomatoes you buy, or just add extra hot sauce at the end if you want more kick.
- Can I use different beans? Yes! I've probably tried every bean under the sun in this. Pinto, kidney, black, even navy (a little odd, but fine).
- What size crockpot? I always use my old 6-quart, but you could probably get away with a 4-quart if you halve the recipe. Oh, and if you don't have one, like I said, big soup pot on the stove is totally fine.
So there you have it—my warts-and-all guide to Crockpot Cowboy Soup. It's as unfussy as they come, and if yours turns out a bit different, well, that's just more character. If you have soup traditions (or mishaps), let me know; I’m always collecting stories for next time the weather's wild and I want something cozy. And hey, if you want a classic soda bread recipe to go with it, I love this one (makes great toast for leftovers, too!). Enjoy, y'all!
Ingredients
- 1 lb ground beef
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 3 cups russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1In a skillet over medium heat, brown the ground beef until cooked through. Drain excess fat.
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2Add the cooked beef, diced tomatoes, pinto beans, corn, potatoes, and chopped onion to the crockpot.
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3Pour in the beef broth and season with chili powder, garlic powder, salt, and black pepper.
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4Stir ingredients together, cover, and cook on low for 6 hours or until potatoes are tender.
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5Taste and adjust seasoning as needed before serving hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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