Hearty Crockpot Cowboy Soup

Warm up with a bowl of this Hearty Crockpot Cowboy Soup, the ultimate comfort food that’s loaded with seasoned ground beef, tender Yukon Gold potatoes, colorful mixed vegetables, sweet corn, green beans, and a rich tomato-based broth. This easy dump-and-go slow cooker recipe is perfect for busy weeknights, family dinners, meal prep, or chilly days when you’re craving something hearty and satisfying. Every spoonful is packed with savory flavors, wholesome vegetables, and melt-in-your-mouth potatoes that simmer together for hours, creating a thick, delicious soup everyone will love. Pair it with warm cornbread, buttery dinner rolls, or a slice of crusty bread for a complete meal that’s guaranteed to become a family favorite.

Ingredients

• 2 pounds ground beef
• 4 medium Yukon Gold potatoes, peeled and diced
• 2 (15-ounce) cans mixed vegetables, undrained
• 1 (15-ounce) can sweet corn, undrained
• 1 (10.5-ounce) can condensed tomato soup
• 1 (14.5-ounce) can petite diced tomatoes
• 1 (14.5-ounce) can cut green beans, undrained

Seasonings

• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano

Liquid

• 3 cups beef broth

Optional Garnishes

• Fresh chopped parsley
• Shredded cheddar cheese
• Sour cream
• Sliced green onions
• Crushed crackers

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease.
2. Transfer the cooked ground beef to your slow cooker.
3. Add the diced Yukon Gold potatoes.
4. Pour in the mixed vegetables with their liquid.
5. Add the sweet corn with its liquid.
6. Stir in the diced tomatoes.
7. Add the cut green beans with their liquid.
8. Spoon in the condensed tomato soup.
9. Pour the beef broth into the slow cooker.
10. Sprinkle with salt, black pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, and oregano.
11. Stir everything together until well combined.
12. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the flavors have blended beautifully.
13. Taste the soup and adjust the seasoning if needed.
14. Ladle into bowls and top with shredded cheddar cheese, parsley, sour cream, or green onions if desired.
15. Serve hot with cornbread, garlic bread, biscuits, or crusty bread.

Tips, Notes & Q&A

Can I use ground turkey instead of beef?
Yes! Ground turkey or ground chicken makes a lighter version while still delivering great flavor.
Can I add beans?
Absolutely. Kidney beans, pinto beans, or black beans are excellent additions and make the soup even heartier.
Can I make it spicy?
Yes. Add diced jalapeños, crushed red pepper flakes, cayenne pepper, or a few dashes of hot sauce for extra heat.
Can I freeze Cowboy Soup?
Definitely! Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Storage Tips

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat on the stovetop over medium heat or microwave until hot.
• Add a splash of beef broth if the soup thickens too much during storage.

Servings & Nutrition

Servings: 8
Approximate Nutrition (Per Serving):

• Calories: 395
• Protein: 27g
• Carbohydrates: 26g
• Fat: 20g
• Saturated Fat: 7g
• Fiber: 5g
• Sugar: 6g
• Sodium: 760mg
• Cholesterol: 75mg