Crockpot Cowboy Soup
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I grew up on hearty, no-fuss soups, and this Crockpot Cowboy Soup is the kind of recipe I make when I want something filling, budget-friendly, and totally hands-off. It’s a saucy, beefy slow-cooker stew with beans, corn, peas, and carrots — perfect for chilly weeknights, potlucks, or when you want a one-pot dinner that pairs beautifully with cornbread. If you like simple slow-cooker comfort food, this will become a go-to; for a different slow-cooker spin, try my take on a chicken tortilla crockpot soup chicken tortilla crockpot soup for another easy weeknight option.
Why you’ll love this dish
This soup hits a lot of home-cooking sweet spots: it’s cheap, low-effort, and crowd-pleasing. The canned tomatoes and tomato sauce give a rich base without fuss, the beans add protein and texture, and the frozen veggies make it easy to keep on hand. It’s also very adaptable — swap spices or proteins to suit diets or what’s in your pantry.
“A one-pot family favorite — I toss everything in my slow cooker before work and come home to a thick, comforting soup that everyone loves.”
Benefits at a glance:
- Extremely hands-off: brown the beef, dump the rest, and go.
- Budget-friendly: uses pantry staples and frozen veggies.
- Kid-friendly and freezer-friendly: mild spice and easy to portion.
The cooking process explained
Quick overview so you know what to expect:
- Brown the ground beef in a skillet until no pink remains; drain excess fat.
- Transfer beef to the crockpot and add beans, corn, tomatoes, tomato sauce, beef broth, peas, carrots, and seasonings.
- Stir, cover, and cook on low for 6–8 hours (or on high for 3–4 hours).
- Taste and adjust salt and pepper before serving.
This is an ideal slow-cooker recipe for busy days — most of the time is inactive simmering that develops flavor.
What you’ll need
- 1 lb ground beef (85/15 or leaner) — can substitute ground turkey or plant-based crumbles.
- 1 can kidney beans, drained (15 oz) — black beans or pinto beans work too.
- 1 can corn kernels, drained (15 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (15 oz)
- 1 cup beef broth (use low-sodium if you’re watching salt)
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 tbsp chili powder (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Notes on ingredients and swaps:
- For a smokier flavor, add 1 tsp smoked paprika or a splash of liquid smoke.
- If you prefer a soupier consistency, increase beef broth to 1 1/2 cups.
- For a cheesy, richer take, stir in shredded cheddar at the end or serve with a dollop of sour cream. If you like other comfort slow-cooker mains, check this cozy crockpot cheeseburger soup for inspiration.
Step-by-step instructions
- Heat a large skillet over medium. Add the ground beef and cook, breaking it up with a spoon, until no pink remains (about 6–8 minutes).
- Drain off excess fat and transfer the beef to the crockpot.
- Add the drained kidney beans and corn, diced tomatoes, tomato sauce, beef broth, frozen peas, frozen carrots, chili powder, garlic powder, onion powder, and a pinch of salt and pepper.
- Stir everything until well combined. Cover the crockpot.
- Cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. The flavors will meld and the vegetables will soften.
- Before serving, taste and adjust seasoning with more salt, pepper, or chili powder if desired. Serve hot with cornbread or crackers.
Quick safety and timing tips: make sure the beef is fully cooked in the skillet before transferring (no pink). If you add raw potatoes, increase cook time or par-cook them first.
What to serve it with
- Classic pairings: warm cornbread, drop biscuits, or saltine/cracker bowls.
- Toppings: shredded cheddar, sliced green onions, chopped cilantro, or a spoonful of sour cream.
- For a heartier meal: serve over steamed rice or with a side of grilled cheese.
- Light sides: simple green salad or roasted Brussels sprouts to balance the richness.
Storage and reheating tips
- Refrigerate: cool the soup to room temperature (no more than 2 hours), then store in an airtight container for up to 3–4 days.
- Freeze: portion into freezer-safe containers or heavy-duty freezer bags and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: on the stovetop over medium heat until steaming, or microwave in a covered dish until hot throughout. Reheat to at least 165°F (74°C) for food safety.
- Safety note: never leave cooked soup at room temperature longer than two hours to avoid bacterial growth.
Pro chef tips
- Browning matters: sear the beef well to develop caramelized bits — that Maillard flavor makes the soup taste deeper.
- Drain fat: drain the cooked beef to avoid a greasy final dish; if you want some richness, leave just a tablespoon.
- Layer flavors: a splash of Worcestershire sauce (1–2 tsp) at the end lifts the savory profile.
- Texture control: add frozen peas and carrots closer to the last hour if you want firmer veggies.
- Make-ahead: assemble everything (except frozen veggies) in the crockpot the night before, refrigerate, and cook the next day. For more slow-cooker shortcuts and inspiration, compare techniques with another reliable crockpot recipe like this crockpot cheeseburger soup.
Creative twists
- Spicy cowboy: add a diced jalapeño or 1/2 tsp cayenne and top with chopped fresh cilantro.
- Bean-forward vegetarian: swap beef for a cup of lentils or extra beans and use vegetable broth.
- Tex-Mex upgrade: add a packet of taco seasoning instead of chili powder, and top with avocado and crushed tortilla chips.
- Slow-simmer chili: reduce tomato sauce to 1/2 can, add a tablespoon tomato paste, and simmer longer for a thicker chili-like texture.
Your questions answered
Q: Can I cook this on HIGH instead of LOW?
A: Yes — cook on HIGH for 3–4 hours. Low-and-slow (6–8 hours) gives the best melded flavor but HIGH works when you’re short on time.
Q: Will canned beans and corn get too mushy in the crockpot?
A: Canned beans hold up well because they’re already cooked. If you’re concerned about texture, add the corn in the last 1–2 hours and frozen peas in the final 30–60 minutes.
Q: Can I make this gluten-free?
A: Absolutely — all listed ingredients are naturally gluten-free. Confirm that your chili powder and tomato sauce are certified gluten-free if you have a sensitivity.
Q: How can I thicken the soup if it’s too thin?
A: Stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer on HIGH for 10–15 minutes, or mash a few beans against the pot to naturally thicken it.
Conclusion
If you want a reliably tasty, low-effort weeknight dinner, this Crockpot Cowboy Soup delivers warmth, bulk, and comfort with minimal fuss. For additional slow-cooker cowboy-soup styles and inspiration, see this hearty Hearty and Easy Crockpot Cowboy Soup Recipe – Bless This Meal, another cozy take at Crockpot Cowboy Soup – Cooking With Carlee, and a rustic version at Slow Cooker Cowboy Soup – I Am Homesteader.
Crockpot Cowboy Soup
Ingredients
Method
- Heat a large skillet over medium. Add the ground beef and cook, breaking it up with a spoon, until no pink remains (about 6–8 minutes).
- Drain off excess fat and transfer the beef to the crockpot.
- Add the drained kidney beans and corn, diced tomatoes, tomato sauce, beef broth, frozen peas, frozen carrots, chili powder, garlic powder, onion powder, and a pinch of salt and pepper.
- Stir everything until well combined. Cover the crockpot.
- Cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. The flavors will meld and the vegetables will soften.
- Before serving, taste and adjust seasoning with more salt, pepper, or chili powder if desired.
