By Crockpot Cowboy Soup is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Crockpot Cowboy Soup captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Crockpot Cowboy Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (10 ounces) diced tomatoes with green chilies
1 can (4 ounces) diced green chilies
1 packet taco seasoning mix
1 packet ranch dressing mix
4 cups beef broth
Salt and pepper to taste
Shredded cheddar cheese, sour cream, and chopped green onions for garnish
PREPARATION STEPS
Brown the Beef
In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat.
Sauté the Vegetables
Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onion becomes translucent.
Transfer to Crockpot
Transfer the cooked beef, onion, and garlic to a crockpot.
Add Remaining Ingredients
Add the diced tomatoes, kidney beans, pinto beans, black beans, corn kernels, diced tomatoes with green chilies, diced green chilies, taco seasoning mix, and ranch dressing mix to the crockpot.
Add Broth and Season
Pour in the beef broth and stir to combine all the ingredients. Season with salt and pepper to taste.
Cook the Soup
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
Serve
Serve the soup hot, garnished with shredded cheddar cheese, sour cream, and chopped green onions.
Prep Time: 10 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6-8 hours
Kcal: 320 kcal per serving | Servings: 6-8
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
