Comforting and packed with amazing flavors – this hearty crockpot cowboy soup is one of the best soups to serve on chilly days. It is super easy to make, a no-fuss, and perfect if serving a crowd. Not only that, this soup tastes superb, but it smells really great! Serve a big bowl of this soup with some crusty bread or crackers for a cozy weeknight meal that even your picky eaters will love!
Ingredients
2 tbsp Sugar
2 pounds of Ground beef
Dash Pepper
2 Cans Mixed Vegetables (15.25 ounces each) – Not drained
4 Yukon Gold Potatoes – Peeled and cut into small cubes
1 can Whole Sweet Corn (15.25 ounces) – Not drained
1 Can Petite Diced Tomatoes (15.25 ounces) – Not drained
1 Can Condensed Tomato Soup (10.75 ounces)
1 Can Cut Green Beans (15.25 ounces) – Not drained
Pinch Salt
HOW TO MAKE HEARTY CROCKPOT COWBOY SOUP
Step 1: Place the ground beef in a hot skillet and lightly season with salt and pepper. Cook the meat until no longer pink. Drain the excess grease when done.
Step 2: In a large, slow cooker, place the beef and potatoes. Add the cans of vegetables and tomato soup. Then, add the sugar. Stir well.
Step 3: Put the lid on and set it to cook for 2 to 3 hours on low.
Step 4: If needed, season with extra salt and pepper.
Step 5: Serve the soup hot with crackers or crusty bread. Enjoy!
Notes:
For this recipe, you can use any type of ground beef. Although, I recommend using lower-fat ground beef.
If using fresh or frozen vegetables, swap the equivalent amount of veggies and add 1 to 2 cans of beef broth or stock (14.5 ounces).
You can also use chicken broth or stock for this recipe.
Add your preferred amount of broth or stock depending on your preference. If you prefer a more stew-like consistency, use less stock or broth.