Hearty Crockpot Cowboy Soup
A comforting, filling, and easy slow-cooker soup packed with beef, potatoes, and vegetables. Perfect for cozy family dinners and busy days
Ingredients
- 2 lbs ground beef
- 4 Yukon Gold potatoes, peeled and diced into small cubes
- 2 cans mixed vegetables, undrained
- 1 can sweet corn, undrained
- 1 can condensed tomato soup
- 1 can petite diced tomatoes
- 1 can cut green beans, undrained
- Pinch of salt, to taste
- Dash of black pepper, to taste
- 2 tablespoons sugar (the secret ingredient passed down from Grandma Hazel)
Instructions
- Peel the potatoes and cut them into small, bite-size cubes.
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess fat.
- Transfer the cooked ground beef to a large slow cooker. Add the diced potatoes.
- Pour in all the canned vegetables, the condensed tomato soup, and the diced tomatoes. Do not drain the cans, as the liquid adds flavor and helps create the soup base.
- Season with salt and black pepper to taste.
- Add the sugar, the special touch that balances the acidity of the tomatoes and gives this soup its signature flavor.
- Stir everything together until well combined.
- Cover and cook on LOW for 2–3 hours, or until the potatoes are tender and the flavors are well blended.
Recipe Notes
- You may substitute fresh or frozen vegetables if desired. If you do, add 1–2 cups of beef broth to ensure there is enough liquid.
- No extra broth is needed when using canned vegetables, since they are added undrained.
- This soup tastes even better the next day and is perfect for leftovers or meal prep.
