Hearty Crock Pot Cowboy Soup

Hearty Crock Pot Cowboy Soup is the ultimate comfort food—rich, filling, and packed with flavor. It’s one of those dishes that you throw together in the morning, and by dinner time, you’ve got a hearty, satisfying meal that everyone will love. Perfect for chilly evenings!

Here’s a simple and delicious recipe for you to try:

Hearty Crock Pot Cowboy Soup

Ingredients:

• 1 lb ground beef (or turkey/chicken for a leaner version)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 4 cups beef broth (or chicken broth)

• 2 cans (15 oz each) diced tomatoes (undrained)

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn kernels (drained)

• 2 medium potatoes, peeled and diced (or use frozen hashbrowns for a shortcut)

• 1 cup frozen peas or mixed vegetables

• 1 cup frozen corn (optional, for extra sweetness)

• 1 tbsp chili powder (adjust to taste)

• 1 tsp cumin

• 1/2 tsp smoked paprika (optional for extra flavor)

• 1 tsp salt (or to taste)

• 1/2 tsp black pepper (or to taste)

• 1/2 cup shredded cheddar cheese (optional, for topping)

• Sour cream (optional, for serving)

• Fresh cilantro or green onions (optional, for garnish)

Instructions:

1. Brown the Meat:

   • In a skillet over medium heat, brown the ground beef (or your choice of ground meat). Drain any excess fat.

   • Once browned, add the diced onion and garlic to the pan, and cook for 3-4 minutes until softened and fragrant. Transfer the meat mixture to the crockpot.

2. Add the Veggies and Beans:

   • To the crockpot, add the diced potatoes, canned tomatoes (with their juice), black beans, corn, and frozen peas (or mixed veggies).

   • Stir to combine everything.

3. Season the Soup:

   • Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir again to make sure all the ingredients are well-seasoned.

4. Pour in the Broth:

   • Pour the beef broth over the ingredients in the crockpot. Give everything one last stir to mix it all together.

5. Cook:

   • Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender and the flavors have melded together. If you’re in a rush, you can cook on high for a shorter time, but the longer, slower cooking will really deepen the flavor.

6. Serve:

   • Once the soup is ready, serve it hot, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro or green onions for added color and flavor.

Tips:

• Vegetable Variations: You can throw in extra veggies like bell peppers, zucchini, or carrots for more flavor and nutrients.

• Spicy: For an extra kick, add a chopped jalapeño or a sprinkle of red pepper flakes when seasoning.

• Make it Creamy: Stir in a bit of heavy cream or half-and-half toward the end of cooking for a creamy version.

• Cornbread Side: Serve with a side of cornbread or crusty bread to make the meal even more filling!

Storing and Freezing:

• This soup keeps well in the fridge for up to 3-4 days, and it’s even better the next day after the flavors have had time to develop.

• You can freeze the soup for up to 3 months. Just let it cool completely before transferring it to an airtight container. When ready to eat, thaw it in the fridge overnight and reheat on the stove or in the microwave.

This Cowboy Soup is a real crowd-pleaser, and it’s perfect for meal prep or serving a big family. Let me know if you give it a try, and how it turns out!