Cowboy Soup
A hearty slow cooker soup with ground beef, potatoes, vegetables, and a rich tomato broth.
Equipment
- 1 large skillet for browning the beef
- 1 Slow cooker 5 to 6 quart
- 1 Cutting board
- 1 knife
- 1 wooden spoon for stirring
Ingredients
Soup Base
- 1 pound ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups beef broth
- 15 ounces diced tomatoes 1 can
- 15 ounces tomato sauce 1 can
- 1 tablespoon Worcestershire sauce
Vegetables and Seasonings
- 3 medium potatoes peeled and cut into bite-size chunks
- 3 carrots sliced
- 2 stalks celery chopped
- 2 cups green beans cut
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
Instructions
Prepare the beef
- In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink, breaking it up as it cooks. Drain excess grease if needed.
- Add the diced onion to the skillet and cook for 3 to 4 minutes until it begins to soften. Stir in the garlic and cook for 30 seconds more.
Assemble and cook
- Transfer the beef mixture to the slow cooker.
- Add the beef broth, diced tomatoes, tomato sauce, and Worcestershire sauce.
- Add the potatoes, carrots, celery, green beans, salt, black pepper, chili powder, smoked paprika, and oregano. Stir well to combine.
- Cover and cook on low for 6 hours, or until the potatoes and carrots are tender.
- Taste and adjust seasoning if needed. Add a little more broth if you prefer a thinner soup.
- Ladle into bowls and serve hot.
Notes
Brown the beef first for the best flavor. Yukon Gold or red potatoes hold their shape well. Frozen green beans can be used in place of fresh. Add extra broth at the end if the soup is thicker than you like.