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Crockpot Cowboy Soup

A hearty, protein-packed soup filled with colorful vegetables and an array of spices, perfect for cozy family dinners or gatherings.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350

Ingredients
  

Protein Base
  • 1 pound ground beef or turkey This provides the essential protein base.
Vegetables
  • 1 onion, chopped Adds sweetness and depth of flavor.
  • 2 cloves garlic, minced Brings in a beloved savory note.
  • 1 can (15 ounces) black beans, drained and rinsed Provides creamy texture and packed with nutrients.
  • 1 can (15 ounces) kidney beans, drained and rinsed Adds a satisfying bite.
  • 1 can (15 ounces) corn, drained Introduces sweetness.
  • 1 can (28 ounces) diced tomatoes Provides a juicy, tangy base.
  • 2 cups beef or vegetable broth Enhances the soup's flavor profile.
  • 1 cup bell peppers, chopped Adds freshness and color.
Spices
  • 2 tablespoons chili powder Infuses a warm heat.
  • 1 teaspoon cumin Adds an earthy, slightly nutty touch.
  • 1 teaspoon paprika Contributes a subtle smokiness.
  • Salt and pepper to taste Essential for seasoning.
Garnish
  • Fresh cilantro for garnish (optional) Provides a refreshing pop.

Method
 

Cooking
  1. Brown the meat by heating a skillet over medium heat and cooking the ground beef or turkey until fully browned. Drain excess fat and transfer to crockpot.
  2. To the crockpot, add chopped onion, minced garlic, black beans, kidney beans, corn, diced tomatoes, and broth.
  3. Sprinkle in chili powder, cumin, paprika, salt, and pepper. Stir to combine.
  4. Layer chopped bell peppers on top of mixed ingredients.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Ladle soup into bowls and garnish with cilantro if desired.

Notes

Make it spicy with jalapeƱos, add extra veggies for nutrition, or top with cheese. Store leftovers in an airtight container for up to three days, or freeze for three months.