Why You’ll Love This Recipe

• It is loaded with hearty ingredients: Ground beef, potatoes, kidney beans and vegetables make this a substantial soup.
• The slow cooker handles most of the cooking: Once the beef is browned and the ingredients are assembled, everything simmers together in the crockpot.
• It has a rich tomato base: Undrained diced tomatoes and tomato sauce combine with beef broth.
• There are plenty of vegetables: Potatoes, corn, green beans, onion, garlic and tomatoes all go into the soup.
• The seasoning is straightforward: Chili powder, smoked paprika and Italian seasoning join Worcestershire sauce, salt and black pepper.
• Two cooking schedules are supplied: Choose LOW for 6–7 hours or HIGH for 3–4 hours.
• You can naturally thicken it: Mashing a few of the cooked potatoes gives the broth a thicker consistency without introducing another ingredient.
• Serving is flexible: The recipe suggests crusty bread, shredded cheddar cheese or sour cream alongside the hot soup.

Ingredients

• 1 lb ground beef, browned and drained
• 3–4 medium potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

Ingredient Notes

Ground Beef

The recipe uses 1 pound of ground beef. Brown it in a skillet over medium-high heat until no longer pink, then drain the excess grease before transferring the beef to the slow cooker.

Potatoes

Use 3–4 medium potatoes, peeled and diced. Their tenderness is the main doneness cue in the supplied recipe. They also provide an easy way to thicken the soup if you mash a few pieces before serving.

Diced Tomatoes

Add one 14.5-ounce can of diced tomatoes without draining it. Both the tomatoes and their liquid go into the slow cooker.

Tomato Sauce

One 15-ounce can of tomato sauce joins the diced tomatoes and beef broth to create the tomato-rich soup base.

Kidney Beans

Use one 15-ounce can of kidney beans. Unlike the diced tomatoes, the beans should be drained and rinsed before they go into the slow cooker.

Corn and Green Beans

The recipe uses 1 cup each of frozen corn and frozen green beans. Both go into the slow cooker during the initial assembly.

Onion and Garlic

One small diced yellow onion and two minced garlic cloves add another savory layer. The supplied method places both directly in the slow cooker rather than sautéing them with the beef.

Beef Broth and Worcestershire Sauce

Three cups of beef broth provide the primary liquid, while 1 tablespoon of Worcestershire sauce adds to the savory seasoning mixture.

Chili Powder and Smoked Paprika

The soup uses 1 teaspoon each of chili powder and smoked paprika. The final tasting step also allows additional chili powder if desired.

Italian Seasoning

One teaspoon of Italian seasoning joins the chili powder and paprika before the soup begins slow cooking.

Salt and Black Pepper

Start with ½ teaspoon each of salt and black pepper. After cooking, taste the soup and add more salt or pepper if desired.

Equipment

• 6-quart slow cooker
• Skillet
• Wooden spoon or spatula for browning the beef
• Knife and cutting board
• Measuring cups and spoons
• Large spoon for stirring
• Ladle for serving

How to Make Slow Cooker Cowboy Beef Soup

1. Brown the Beef

   Cook the ground beef in a skillet over medium-high heat until no longer pink. Drain the excess grease.

2. Load the Slow Cooker

   Add the browned beef, diced potatoes, tomatoes, tomato sauce, kidney beans, corn, green beans, onion, and garlic to a 6-quart slow cooker.

3. Add the Seasoning

   Pour in the beef broth and Worcestershire sauce. Sprinkle in the chili powder, smoked paprika, Italian seasoning, salt, and pepper. Stir everything together.

4. Slow Cook

   Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.

5. Taste and Adjust

   Give the soup a good stir and taste. Add additional salt, pepper, or chili powder if desired.

6. Serve

   Ladle into bowls and serve hot with crusty bread, shredded cheddar cheese, or a dollop of sour cream.

Tips for the Best Results

• Brown the beef first: Cook the ground beef over medium-high heat until it is no longer pink before adding it to the slow cooker.
• Drain the excess grease: The browned beef is specifically drained before it joins the remaining soup ingredients.
• Prepare the canned ingredients correctly: Keep the liquid with the diced tomatoes, but drain and rinse the kidney beans.
• Use the supplied 6-quart slow cooker: This is the slow-cooker size specified in the directions.
• Stir after adding the broth and seasonings: This distributes the tomato ingredients, broth, vegetables and seasonings before cooking.
• Check the potatoes for doneness: Tender potatoes are the supplied cue that the soup is ready.
• Season after tasting: The recipe starts with measured salt, pepper and chili powder, then lets you adjust them at the end if desired.
• Mash a few potatoes for thicker soup: Press a few cooked potato pieces against the side of the slow cooker and stir them into the broth for the thicker variation supplied with the recipe.

Common Mistakes to Avoid

Adding Raw Ground Beef to the Slow Cooker

This recipe specifically calls for browning the ground beef in a skillet first. Cook it until no longer pink and drain the excess grease before assembling the soup.

Draining the Diced Tomatoes

The 14.5-ounce can of diced tomatoes is explicitly listed as undrained, so its liquid belongs in the soup.

Forgetting to Drain and Rinse the Kidney Beans

The kidney beans have different preparation instructions from the tomatoes. Drain and rinse the beans before adding them.

Using Time as the Only Doneness Test

The recipe provides cooking ranges rather than a single exact time. Check that the potatoes are tender before considering the soup finished.

Over-Seasoning Before the Final Taste

Start with the measured seasonings in the ingredient list. After cooking, taste the soup and then add additional salt, pepper or chili powder if desired.

Adding Unmeasured Toppings to the Soup Itself

Crusty bread, shredded cheddar and sour cream are supplied serving options rather than measured ingredients in the soup. Add them according to preference when serving.

Substitutions and Variations

Extra-Thick Cowboy Beef Soup

For the thicker variation included with the recipe, lightly mash a few of the cooked potatoes against the side of the slow cooker before serving. Stir them back into the tomato-rich broth to naturally increase its thickness.

Adjust the Seasoning

After the soup has finished cooking, taste it and add extra salt, black pepper or chili powder if desired. This adjustment is specifically included in the supplied directions.

No substitutions for the ground beef, kidney beans, vegetables or broth were included in the original recipe. Changes to those ingredients would therefore be editorial variations rather than part of the supplied Slow Cooker Cowboy Beef Soup recipe.

Serving Suggestions

Ladle the Cowboy Beef Soup into bowls and serve it hot. Make sure each bowl gets a mixture of seasoned ground beef, tender potatoes, kidney beans, corn, green beans and tomato-rich broth.

The supplied recipe suggests three serving options: crusty bread, shredded cheddar cheese or a dollop of sour cream. These are serving suggestions rather than measured ingredients, so use whichever option suits your meal.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

What is in Slow Cooker Cowboy Beef Soup?

This version combines ground beef, potatoes, diced tomatoes, tomato sauce, kidney beans, corn, green beans, onion and garlic with beef broth and savory seasonings.

Do I need to brown the ground beef first?

Yes. Brown the ground beef in a skillet over medium-high heat until no longer pink, then drain the excess grease before adding it to the slow cooker.

What size slow cooker should I use?

The supplied directions specifically call for a 6-quart slow cooker.

Should I drain the diced tomatoes?

No. The recipe calls for one 14.5-ounce can of diced tomatoes, undrained.

Should I drain the kidney beans?

Yes. Drain and rinse the 15-ounce can of kidney beans before adding them to the soup.

How long does Cowboy Beef Soup cook on LOW?

Cook the covered soup on LOW for 6–7 hours, until the potatoes are tender.

How long does Cowboy Beef Soup cook on HIGH?

Cook it on HIGH for 3–4 hours, again using tender potatoes as the doneness cue.

How can I make Cowboy Beef Soup thicker?

Lightly mash a few cooked potatoes against the side of the slow cooker before serving. Stir them into the broth to naturally thicken it.

Can I make the soup spicier?

The final seasoning step specifically allows additional chili powder if desired. Taste the finished soup first, then adjust it to your preference.

What can I serve with Cowboy Beef Soup?

The supplied recipe suggests crusty bread, shredded cheddar cheese or a dollop of sour cream.

How many potatoes do I need?

Use 3–4 medium potatoes, peeled and diced.

How many servings does this recipe make?

A serving yield was not included with the supplied recipe, so an exact number of portions has not been assigned.

Related Recipes

• Cowboy Soup Recipes
• Slow Cooker Beef Recipes
• Ground Beef Soup Recipes
• Beef and Potato Recipes
• Easy Slow Cooker Dinners

Recipe Card: Slow Cooker Cowboy Beef Soup

Ingredients

• 1 lb ground beef, browned and drained
• 3–4 medium potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Cook the ground beef in a skillet over medium-high heat until no longer pink. Drain the excess grease.
2. Add the browned beef, diced potatoes, tomatoes, tomato sauce, kidney beans, corn, green beans, onion, and garlic to a 6-quart slow cooker.
3. Pour in the beef broth and Worcestershire sauce. Sprinkle in the chili powder, smoked paprika, Italian seasoning, salt, and pepper. Stir everything together.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
5. Give the soup a good stir and taste. Add additional salt, pepper, or chili powder if desired.
6. Ladle into bowls and serve hot with crusty bread, shredded cheddar cheese, or a dollop of sour cream.

Recipe Notes

• Brown the ground beef until no longer pink and drain the excess grease before adding it to the slow cooker.
• Use a 6-quart slow cooker as specified in the supplied directions.
• Add the diced tomatoes undrained.
• Drain and rinse the kidney beans before adding them.
• Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
• The potatoes should be tender when the soup is ready.
• Taste before adding extra salt, black pepper or chili powder.
• For an extra-thick soup, lightly mash a few cooked potatoes against the side of the slow cooker before serving.
• Crusty bread, shredded cheddar and sour cream are optional serving suggestions supplied with the recipe.
• No prep time, serving yield or nutrition information was supplied.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe.