Crockpot Cowboy Soup
Warm up with a comforting bowl of Slow Cooker Cowboy Soup! This hearty, budget-friendly recipe makes busy weeknights and lazy weekends a dream.
When it comes to cozy comfort food, this Crockpot Cowboy Soup is hard to beat. It’s a set-it-and-forget-it meal with ground beef, hearty beans, and tons of wholesome vegetables. It all comes together in a slow cooker for a rich, flavorful soup that practically cooks itself!
You can simmer it on low all day long or have it bubbling on high for just a few hours; how convenient is that?! There’s no babysitting or constant stirring in this convenient and budget-friendly ground beef dinner, either. Can’t finish it all? No worries, it freezes and reheats well for the perfect meal prep!
Ingredients for Crockpot Cowboy Soup with Ground Beef
As always, here is a quick overview of what you will need. For exact measurements, scroll to the printable recipe card at the bottom of the page.
- Ground Beef, Beef Broth, and Worcestershire Sauce – Use lean ground beef and a high-quality broth for a rich tasting soup full of protein! You could always swap this for ground turkey or chicken if you don’t love red meat.
- Chopped Onions, Carrots, Celery, Potatoes, and Garlic – If you’re in a hurry, feel free to replace the onions, carrots, and celery with a frozen bag of mirepoix and use jarred minced garlic.
- Canned Goods: Green Beans, Diced Tomatoes, and Kidney Beans
- Spices & Seasonings: Garlic Powder, Onion Powder, Paprika, Chili Powder, Kosher Salt, and Black Pepper
How to Make Cowboy Soup in the Crock Pot
This easy slow cooker recipe could not be any easier! Start by browning your ground beef over medium heat in a large skillet. Break it up into crumbles as it cooks, then drain off the grease when it is cooked. Pour the meat into your slow cooker (I recommend one that is at least 6 quarts), then add all of your remaining ingredients and stir. Place the lid on the crockpot and cook the soup on high for 3-4 hours or on low for 6-8 hours.
Serve
Sometimes we like to garnish this with a sprinkle of cheddar cheese, a dollop of sour cream, some diced avocado, or crumbled corn chips. This is the perfect dinner because it’s a full meal by itself! If you want to stretch it further, here are some of our favorite sides to pair with soup:
- Tomato & Avocado Salad
- The Best Green Goddess Salad
- Gluten-Free Buttermilk Biscuits
- Spicy Gouda Homemade Bread
- Jalapeno Cheddar Cornbread Waffles
Storage & Reheating
Once your soup has cooled completely, spoon it into an airtight container and store in the refrigerator up to 3-4 days. For long-term meal planning, place the soup in a freezer-safe container (leave some room for expansion) and freeze up to 3-6 months.
To reheat, microwave in 60-90 second increments at 50% power, stirring after each blast. For multiple servings, reheat on the stovetop in a pot and stir frequently so that nothing sticks to the bottom.
Tips & Variations
- Missing potatoes? Skip them, then cook crispy tater tots and serve them on top for a fun crunch and delicious potato flavor.
- Need to make it lighter? Use ground turkey or chicken instead of ground beef, replace half of the meat with mushrooms, substitute turnips for potatoes.
- Want to reduce the carbs? Replace the kidney beans with black soy beans and use turnips instead of potatoes.
More Crockpot Soups
- Beef & Turnip Stew
- Chicken Enchilada Soup
- Easy Cabbage Roll Soup
- White Bean Chicken Chile Verde
- Cabbage & Black Eyed Pea Soup
Want more? Check out these 40+ Easy Weeknight Crockpot Meals.
Get the Recipe: Crockpot Cowboy Soup Recipe
Ingredients
- 1 pound ground beef, lean
- 1/2 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 cups russet or Idaho potatoes, cut into small pieces
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 14 oz canned green beans, drained and rinsed
- 14 oz canned diced tomatoes with juice
- 14 oz canned kidney beans, drained and rinsed
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups beef broth
Equipment
Instructions
- Brown the ground beef in a large dutch oven or stock pot over medium heat. Drain off the grease.
- Transfer the cooked meat to a 6 quart slow cooker.
- Add the remaining ingredients and stir.
- Cover and cook the soup on low up to 6-8 hours or on high for 3-4 hours.
