Make this hearty and easy Crockpot Cowboy Soup for a comforting, minimal-effort dinner. This slow cooker recipe uses ground beef, beans, and corn, making it a perfect dump and go meal for busy weeknights.
Author:ellievance
Prep Time:15 min
Cook Time:6 hours
Total Time:6 hours 15 min
Yield:6 servings 1x
Category:Soup
Method:Slow Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lbs ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can Ro-Tel (diced tomatoes and green chilies), undrained
1 (10.75 ounce) can condensed cream of mushroom soup
4 cups beef broth
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
Salt and black pepper to taste
Optional toppings: Shredded cheddar cheese, sour cream, chopped green onions
Instructions
Brown the ground beef in a skillet over medium heat. Drain off any excess grease.
Add the browned ground beef, chopped onion, chopped bell pepper, and minced garlic to the basin of your slow cooker.
Add the rinsed and drained kidney beans and black beans to the slow cooker.
Add the drained corn, diced tomatoes (undrained), Ro-Tel (undrained), cream of mushroom soup, and beef broth to the slow cooker.
Stir in the chili powder, cumin, and oregano. Season with salt and pepper. Mix all ingredients well.
Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Stir the soup before serving. Taste and adjust seasonings if needed.
Serve hot with your favorite toppings, such as cheese or sour cream.
Notes
For a creamy variation, stir in 1/2 cup of heavy cream or 4 ounces of cream cheese during the last 30 minutes of cooking.
If you are planning your weekly meals, this soup is a great option for meal planning because leftovers store well.
This recipe is simple enough for beginner crockpot cooks.