Here’s a hearty Crockpot Cowboy Soup recipe with ground beef and beans:
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 4 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, diced avocado
Instructions:
- In a large skillet, brown the ground beef over medium heat, breaking it apart with a spoon as it cooks. Drain any excess grease.
- Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for an additional 2-3 minutes, until the onion is translucent and fragrant.
- Transfer the cooked ground beef, onion, and garlic to a 6-quart slow cooker.
- Add the diced carrots, diced celery, diced tomatoes, kidney beans, black beans, corn, beef broth, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir everything together until well combined.
- Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
- Once the soup is cooked, taste and adjust seasoning as needed with additional salt and pepper.
- Serve the Crockpot Cowboy Soup hot, topped with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and diced avocado if desired.
- Enjoy this hearty and comforting soup with some crusty bread or cornbread on the side.
This Crockpot Cowboy Soup is perfect for chilly days and makes a satisfying meal that the whole family will love!