Slow Cooker Cowboy Soup

This slow cooker cowboy soup is a hearty, full-flavored bowl of comfort loaded with seasoned ground beef, tender potatoes, carrots, corn, green beans and tomatoes. Chili powder, cumin, smoked paprika and garlic give the tomato and beef broth a warm, smoky depth, and diced tomatoes with green chiles add a gentle kick. Brown the beef, put everything in the slow cooker and let it simmer while you go about your day. It also works beautifully on the stovetop when you want dinner sooner. One taste and it quickly becomes a regular on the family menu.

Why You’ll Like This Slow Cooker Cowboy Soup

It is the kind of soup that feeds a hungry crowd and tastes even better the next day.

• Big flavor: smoky spices, green chiles and browned beef make every spoonful rich and savory.
• Hands-off cooking: the slow cooker does nearly all the work.
• Hearty and filling: meat, potatoes and plenty of vegetables make it a complete meal in a bowl.
• Pantry friendly: canned tomatoes, corn and green beans keep it simple and affordable.
• Flexible: cook it low and slow or on the stove in under an hour.

Ingredients for Slow Cooker Cowboy Soup

Soup

• 2 lb lean ground beef
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 medium Yukon Gold potatoes, peeled and diced (about 4 cups)
• 3 medium carrots, peeled and sliced
• 1 can (15 oz) whole kernel corn, drained
• 1 can (14.5 oz) cut green beans, drained
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (10 oz) diced tomatoes with green chiles, with juices
• 1 can (15 oz) tomato sauce
• 4 cups beef broth

Seasonings

• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper

Optional Toppings

• Shredded cheddar cheese, sour cream, sliced green onions or chopped cilantro

Ingredient Notes

Ground beef: Lean ground beef (85 to 90 percent) gives great flavor without making the soup greasy. Drain any extra fat after browning.

Potatoes: Yukon Golds hold their shape and turn creamy inside. Russets also work but soften more and slightly thicken the broth.

Diced tomatoes with green chiles: These add mild heat and tang. Use a second can of plain diced tomatoes if you want the soup milder.

Vegetables: Frozen corn and frozen green beans can replace canned. Add them straight from the freezer during the last 30 minutes.

Smoked paprika: It gives the soup its campfire-style smokiness, so try not to skip it.

How to Make Slow Cooker Cowboy Soup

Slow Cooker Method

1. Brown the beef. In a large skillet over medium-high heat, cook the ground beef and onion for 7 to 8 minutes, breaking up the meat, until browned with no pink left. Add the garlic and cook 1 minute more. Drain the excess fat.
2. Load the slow cooker. Transfer the beef mixture to a 6-quart slow cooker. Add the potatoes, carrots, corn, green beans, both cans of diced tomatoes, tomato sauce and beef broth.
3. Season. Stir in the chili powder, cumin, smoked paprika, oregano, salt and pepper.
4. Cook. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes and carrots are fork-tender.
5. Taste and serve. Adjust the salt and spices, then ladle into bowls and add your favorite toppings.

Stovetop Method

1. Brown in the pot. Brown the beef and onion in a large Dutch oven, add the garlic, then drain the fat.
2. Simmer. Add all remaining ingredients, bring to a boil, then reduce the heat. Cover and simmer for 30 to 40 minutes, stirring occasionally, until the potatoes are tender.

Tips for the Best Cowboy Soup

Brown the Beef Well

Let the beef get some golden color before stirring too much. Those browned bits add a deep, savory flavor to the broth.

Cut Vegetables Evenly

Dice the potatoes into 1/2-inch cubes and slice the carrots thin so they cook through at the same rate.

Bloom the Spices

For extra flavor, stir the spices into the hot beef for 30 seconds before transferring everything to the slow cooker.

Season at the End

Broth and canned tomatoes already contain salt, so taste the soup once the vegetables are tender and adjust the seasoning then. A small squeeze of lime juice brightens all the flavors.

Adjust the Thickness

Add a splash of broth for a thinner soup, or mash a few potato cubes against the side of the pot for a thicker one.

Variations

• Beans: stir in a can of drained pinto, kidney or black beans for an even heartier bowl.
• Spicier: add a diced jalapeño with the onion or a pinch of cayenne with the spices.
• Different meat: use ground turkey, ground pork or crumbled sausage instead of beef.
• Pasta: add a cup of small pasta during the last 30 minutes, with an extra cup of broth.
• Bacon: top each bowl with crumbled crispy bacon for extra smokiness.

Storage

Refrigerator: Cool the soup completely and store it in airtight containers for up to 4 days.

Reheating: Warm it on the stovetop over medium heat or in the microwave, adding a little broth if it has thickened.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating. The potatoes may soften slightly but still taste great.

Make ahead: Brown the beef and chop the vegetables the night before, then keep them covered in the refrigerator so you can load the slow cooker in the morning.

Frequently Asked Questions

Do I have to brown the beef first?

Yes. Browning adds flavor and lets you drain the fat. Raw ground beef in a slow cooker turns out greasy and clumpy.

Can I add the potatoes raw?

Yes. Diced raw potatoes cook until tender in the slow cooker or during the stovetop simmer.

Is cowboy soup spicy?

It is mildly spiced. The chili powder and green chiles give warmth without much heat. Use plain tomatoes for a milder soup or add jalapeño for more.

What goes well with cowboy soup?

Cornbread, warm biscuits, tortilla chips or a simple green salad are all perfect alongside a bowl.