Description
This Crockpot Cowboy Soup recipe offers a warm and cozy experience, perfect for chilly evenings. It features hearty ingredients mingling to create a symphony of flavors. This easy-to-prepare soup is a crowd-pleaser, ideal for busy weeknights, family gatherings, or cold winter nights.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 4 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
- Place the beef stew meat in your crockpot.
- Add the chopped onion, bell peppers, and minced garlic to the crockpot.
- Pour in the undrained diced tomatoes, rinsed and drained kidney beans, black beans, and drained corn.
- Add the beef broth.
- Stir in the chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
- Stir well before serving.
- Serve hot, with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño.
- You can substitute other types of beans, like pinto beans, if desired.
- This crockpot cowboy soup is great for meal prep; leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4-10 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg