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Cowboy Soup

A hearty slow cooker soup made with ground beef, potatoes, vegetables, and a savory tomato broth.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the soup base
  • 1 pound ground beef
  • 1 medium yellow onion diced
  • 3 stalks celery sliced
  • 3 medium carrots sliced
  • 3 medium potatoes peeled and cubed
  • 2 cups green beans cut
  • 1 can diced tomatoes 14.5 ounces
  • 1 can tomato sauce 15 ounces
  • 4 cups beef broth
Seasonings
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf

Equipment

  • 1 slow cooker 6-quart works well
  • 1 large skillet for browning the beef
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon for stirring

Method
 

Prepare the soup
  1. In a large skillet over medium heat, cook the ground beef until fully browned and broken into crumbles. Drain excess grease if needed.
  2. Transfer the browned beef to the slow cooker.
  3. Add the diced onion, sliced celery, carrots, cubed potatoes, green beans, diced tomatoes, tomato sauce, and beef broth.
  4. Stir in the minced garlic, salt, black pepper, chili powder, Italian seasoning, Worcestershire sauce, and bay leaf.
  5. Cover and cook on low for 6 hours, or until the potatoes and carrots are tender.
  6. Taste and adjust seasoning if needed. Remove the bay leaf before serving.
  7. Ladle into bowls and serve hot.

Notes

Brown the beef first for the best flavor. Cut vegetables into even pieces for consistent cooking. Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.