👩🍳 Instructions
Step 1 — Brown the Beef 🥩
Cook the ground beef in a large skillet over medium heat until completely browned.
Break it into small pieces while cooking. Drain excess fat and set the beef aside.
Step 2 — Prepare the Vegetables 🥔
Peel and dice the potatoes into bite-sized pieces.
Dice the onion and mince the garlic.
Step 3 — Add Everything to the Crockpot 🍲
Place the browned beef into the slow cooker.
Add:
- Potatoes
- Diced tomatoes
- Tomato sauce
- Onion
- Garlic
- Kidney beans
- Corn
- Green beans
Pour in the beef broth.
Step 4 — Season 🌶️
Add the salt, pepper, paprika, chili powder, oregano, thyme, Worcestershire sauce, and bay leaf.
Give everything a good stir.
Step 5 — Slow Cook ⏰
Cover and cook:
LOW: 7–8 hours
HIGH: 3–4 hours
The soup is ready when the potatoes are tender and the flavors have blended together.
Remove the bay leaf before serving.
🍲 Cooking Method
The slow-cooker method is what makes this cowboy soup special.
As the soup cooks slowly, the beef, tomatoes, potatoes, vegetables, and seasonings have plenty of time to combine. The potatoes become tender while the tomato-based broth becomes rich and savory.
For a thicker soup, remove the lid during the final 20–30 minutes of cooking.
For a thinner soup, simply add a little more beef broth.
