Description
This Crock Pot Cowboy Soup is a hearty, protein-packed comfort dish filled with ground beef, beans, corn, and tomatoes simmered in a flavorful broth. It’s simple, satisfying, and perfect for cozy nights or meal prep days.
Ingredients
Scale
- 1 lb ground beef
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) whole kernel corn, drained
- 4 cups beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 packet ranch seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, sour cream, jalapeños
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook 3–4 minutes until softened.
- Add ground beef and cook until browned, breaking apart with a spatula. Drain excess fat.
- Transfer beef mixture to crock pot.
- Add pinto beans, black beans, diced tomatoes, corn, and beef broth.
- Stir in taco and ranch seasonings until fully combined.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Season with salt and pepper to taste before serving.
- Garnish with cheese, sour cream, or jalapeños if desired.
Notes
- Use lean ground beef (90% or higher) to prevent greasy broth.
- Substitute ground turkey or plant-based meat for a lighter version.
- Use low-sodium broth and rinse beans to control salt.
- Add extra veggies like bell peppers or zucchini for more nutrients.
- Freezes well for up to 3 months; reheat gently with added broth.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Soups & Stews
- Method: Slow Cooker / Crock Pot
- Cuisine: American / Tex-Mex Inspired
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 365
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 75 mg