Crockpot Cowboy Soup

This easy Crockpot Cowboy Soup is a hearty, comforting dinner loaded with ground beef, tender potatoes, beans, and vegetables in a flavorful tomato broth. With just 20 minutes of prep, the slow cooker does the rest of the work. It’s a satisfying, family-friendly meal that’s perfect for busy weeknights or chilly evenings!

Why You’ll Love This Recipe

• Hearty and filling: Loaded with ground beef, tender potatoes, two kinds of beans, and vegetables.
• Perfect for busy days: Only 20 minutes of prep before the slow cooker takes over.
• Simple ingredients: Made with everyday pantry staples, frozen vegetables, and easy-to-find ingredients.
• Great for leftovers: The soup reheats beautifully for an easy lunch or dinner the next day.

Ingredients You’ll Need

• 2 lbs lean ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 lb baby potatoes, halved
• 12 oz frozen mixed vegetables
• 15.8 oz can great northern beans, rinsed and drained
• 15.5 oz can light red kidney beans, rinsed and drained
• 4 cups beef broth
• 10 oz diced tomatoes and green chilies, with liquid
• 8 oz tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• Fresh chopped parsley, for topping

Step By Step Instructions

STEP ONE – Heat a large skillet over medium-high heat, add ground beef and onions and cook until beef is browned and onions soften. Add garlic and cook until fragrant. Drain excess grease and then transfer the beef mixture into Crockpot.

STEP TWO – Add the baby potatoes, frozen mixed vegetables, great northern beans, and red kidney beans. 

STEP THREE – Pour in the beef broth, diced tomatoes and green chilies with the liquid, and tomato sauce. and seasonings.

STEP FOUR – Cover and cook on low heat for 6-8 hours or high heat for 4-6 hours. 

STEP FIVE – Top with chopped parsley before serving.