Crock Pot Cowboy Soup Recipe

Introduction

Crock Pot Cowboy Soup is a hearty, flavorful dish perfect for busy days and chilly evenings. Packed with ground beef, beans, and a blend of seasonings, this soup simmers all day in the slow cooker for rich, comforting tastes. It’s easy to prepare and great for feeding a crowd or meal prepping.

Ingredients

• 1 lb ground beef
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) whole kernel corn, drained
• 4 cups beef broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 packet ranch seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: shredded cheese, sour cream, jalapeños

Instructions

1. Step 1: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking for 3–4 minutes until softened.
2. Step 2: Add ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat.
3. Step 3: Transfer the cooked beef mixture to the crock pot.
4. Step 4: Add pinto beans, black beans, diced tomatoes, corn, and beef broth to the crock pot.
5. Step 5: Stir in the taco seasoning and ranch seasoning packets until everything is fully combined.
6. Step 6: Cover and cook on low for 6–8 hours or on high for 3–4 hours.
7. Step 7: Before serving, season with salt and pepper to taste.
8. Step 8: Garnish with shredded cheese, sour cream, or jalapeños if desired.

Tips & Variations

• For extra flavor, sauté the onion and garlic in a little smoked paprika or chili powder along with the olive oil.
• Swap ground beef for ground turkey or chicken for a lighter version.
• Add diced bell peppers or a chopped jalapeño to the skillet for more color and heat.
• Serve with crusty bread or tortilla chips to soak up the delicious broth.

Storage

Store leftover cowboy soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or in the microwave until heated through. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crock pot?

Yes, you can simmer the soup on the stovetop. After browning the beef and sautéing the onion and garlic, combine all ingredients in a large pot. Simmer on low for about 1 hour, stirring occasionally.

Is this recipe gluten-free?

This recipe is naturally gluten-free if you use gluten-free taco and ranch seasoning packets. Always check the labels to be sure.

Crock Pot Cowboy Soup Recipe

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★★★★★

4.7 from 83 reviews

Hearty and flavorful Crock Pot Cowboy Soup combines ground beef, beans, corn, and a blend of taco and ranch seasonings slow-cooked to perfection. This easy-to-make soup offers a comforting, protein-packed meal ideal for busy days, served with optional toppings like shredded cheese, sour cream, and jalapeños for extra zest.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American Southwestern

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb ground beef
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) whole kernel corn, drained
• 4 cups beef broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 packet ranch seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil

Optional Toppings

• Shredded cheese
• Sour cream
• Jalapeños

Instructions

1. Prepare Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3–4 minutes until softened and fragrant to build the base flavor.
2. Brown the Beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula to ensure even cooking. Drain excess fat to keep soup rich but not greasy.
3. Transfer to Crock Pot: Move the cooked beef mixture from the skillet into the crock pot to begin slow cooking.
4. Add Vegetables and Broth: Add the drained pinto beans, black beans, diced tomatoes, corn, and beef broth to the crock pot, combining all hearty components.
5. Season the Soup: Stir in the taco seasoning and ranch seasoning packets until fully incorporated, providing a robust southwestern flavor.
6. Slow Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow flavors to meld and ingredients to become tender.
7. Final Seasoning: Before serving, season with salt and pepper according to taste to balance the flavors perfectly.
8. Serve with Toppings: Garnish the soup with shredded cheese, sour cream, or jalapeños if desired for added creaminess, tang, or heat.

Notes

• Drain and rinse the canned beans to reduce excess sodium.
• Use lean ground beef to reduce the fat content in the soup.
• Adjust the amount of taco and ranch seasoning based on your spice preference.
• For a vegetarian version, omit ground beef and substitute vegetable broth.
• Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: cowboy soup, crock pot soup, slow cooker soup, ground beef soup, bean soup, easy dinner, southwestern soup