Hearty Crockpot Cowboy Soup

This Hearty Crockpot Cowboy Soup is a filling, comforting slow cooker dinner made with ground beef, Yukon Gold potatoes, mixed vegetables, sweet corn, tomato soup, and a savory tomato-based broth. It is the kind of simple family meal that works especially well on busy days because most of the cooking happens unattended.

The ground beef gives the soup plenty of hearty flavor, while the potatoes make it satisfying enough to serve as a full dinner. Canned vegetables and corn keep the prep time short, and leaving them undrained adds extra liquid and flavor to the slow cooker.

This recipe is easy to customize and makes a generous batch, which makes it useful for family dinners, potlucks, meal prep, or cold evenings when you want a warm bowl of classic comfort food.

Why You Will Love This Cowboy Soup

This is an uncomplicated slow cooker recipe built around affordable pantry staples. There is very little chopping beyond the potatoes and onion, and using canned vegetables saves even more time.

The soup also reheats well, so leftovers can be packed for lunch or served again the next day. Like many beef and potato soups, the flavor becomes even richer after the ingredients have had time to sit together.

You can also make the soup thinner or thicker depending on your preference. Add extra broth for a soupier consistency, or use less broth and allow the potatoes to soften into the liquid for a thicker, stew-like bowl.

Ingredients

2 pounds ground beef
4 medium Yukon Gold potatoes, cut into bite-size chunks
2 cans mixed vegetables, about 15 ounces each, undrained
1 can sweet corn, about 15 ounces, undrained
1 can condensed tomato soup, 10.5 ounces
1 can diced tomatoes, 14.5 ounces, undrained
2 cups low-sodium beef broth
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
Salt, to taste

Ingredient Notes

Ground beef: Lean ground beef works particularly well because it produces less excess grease. Brown and drain the beef before adding it to the slow cooker for the best flavor and texture.

Yukon Gold potatoes: These potatoes hold their shape well while becoming creamy inside. Cut them into similar pieces so they cook evenly.

Mixed vegetables: Standard canned mixed vegetables usually contain carrots, peas, green beans, and corn. Add both the vegetables and their liquid to the slow cooker.

Condensed tomato soup: This adds sweetness, acidity, and body to the broth. It also gives cowboy soup its familiar rich tomato flavor.

Beef broth: Low-sodium broth is recommended because canned vegetables, tomato soup, and Worcestershire sauce can already contain a fair amount of salt.

How to Make Hearty Crockpot Cowboy Soup

Heat a large skillet over medium-high heat.
Add the ground beef and diced onion.
Cook for about eight to 10 minutes, breaking the beef into small pieces, until no pink remains and the beef reaches 160°F.
Add the garlic during the final 30 seconds of cooking.
Drain excess grease thoroughly.
Transfer the cooked beef mixture to the slow cooker.
Add the chopped Yukon Gold potatoes.
Pour in both cans of undrained mixed vegetables.
Add the undrained sweet corn and diced tomatoes.
Spoon in the condensed tomato soup.
Pour in the beef broth and Worcestershire sauce.
Add the smoked paprika, parsley, garlic powder, onion powder, and black pepper.
Stir gently until the ingredients are evenly distributed.
Cover and cook on low for six to eight hours or on high for three to four hours.
Check that the potatoes are completely tender before serving.
Taste the soup and add salt or additional pepper as needed.
Ladle into bowls and serve hot.

Tips for the Best Cowboy Soup

Brown the ground beef first rather than adding it raw. Browning develops deeper flavor and lets you drain away excess fat before it enters the soup.

Cut the potatoes into approximately one-inch pieces. Oversized chunks may remain firm even when the rest of the soup is ready.

Avoid removing the slow cooker lid repeatedly. Each time the lid is lifted, heat escapes and can increase the cooking time.

Wait until the end to add extra salt. The canned ingredients may make the soup salty enough without additional seasoning.

How to Adjust the Thickness

For a thinner soup, stir in additional warm beef broth near the end of cooking.

For a thicker, stew-like texture, mash a few potato pieces against the side of the slow cooker and stir them back into the broth.

You can also leave the lid slightly ajar for the final 20 to 30 minutes on high to allow some excess liquid to evaporate.

Easy Variations

For a spicy cowboy soup, add diced jalapeños, chili powder, cayenne, or a can of tomatoes with green chiles.

For a bean version, add a drained can of pinto beans, kidney beans, or black beans during the final hour.

For extra smoky flavor, add chopped cooked bacon or use smoked paprika.

Ground turkey can replace the beef for a lighter variation. You may need a small amount of oil when browning very lean turkey.

For an even heartier soup, add sliced smoked sausage along with the browned beef.

What to Serve with Cowboy Soup

Serve this soup with cornbread, biscuits, garlic bread, dinner rolls, or toasted sourdough.

For toppings, try shredded cheddar, sour cream, sliced green onions, jalapeños, or crushed tortilla chips.

A simple green salad or coleslaw can balance the richness of the beef and potatoes.

Make-Ahead and Storage

The ground beef can be browned one day ahead and stored covered in the refrigerator. Chop the potatoes shortly before cooking so they do not discolor.

Store cooled leftovers in airtight containers in the refrigerator for up to three to four days.

Reheat on the stovetop over medium-low heat or in the microwave until steaming hot. Add a splash of broth if the soup has thickened overnight.

The soup can also be frozen for up to two months, although the potatoes may become slightly softer after thawing. Thaw overnight in the refrigerator before reheating.

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