Hearty Crock Pot Cowboy Soup (hamburger soup)

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The “High Noon” Crock Pot Cowboy Soup

This soup is famous for its “everything but the kitchen sink” approach. It’s savory, slightly smoky, and perfect for feeding a crowd.

CategoryDetails
Prep Time15 minutes
Cook Time6–7 hours (Low)
Total Time~7 hours
Yield8 hearty servings

🍴 Ingredients

  • 1.5 lbs Ground Beef (Hamburger)
  • 1 Medium yellow onion, diced
  • 3 Medium potatoes (Russet or Yukon Gold), cubed small
  • 2 cans (14.5 oz each) Diced tomatoes (do not drain)
  • 1 can (15 oz) Pinto beans or Kidney beans, rinsed
  • 4 cups Beef broth
  • 1 cup Frozen corn (add at the end)
  • 2 tbsp Tomato paste
  • 1 tbsp Chili powder (for that “Cowboy” kick)
  • 1 tsp Smoked paprika
  • Salt and Pepper to taste

👩‍🍳 Instructions

1. The Skillet Start

  • In a large skillet, brown the ground beef with the diced onion until the meat is fully cooked. Drain the grease thoroughly.
  • Note: Don’t skip the drain! Cowboy soup should be hearty, not oily.

2. The Crock Pot Load

  • Transfer the beef and onions to the slow cooker.
  • Add the cubed potatoes, diced tomatoes, beans, beef broth, tomato paste, and spices. Stir until the tomato paste is fully incorporated into the broth.

3. The Low and Slow

  • Cover and cook on Low for 6 to 7 hours (or High for 3–4 hours). You want the potatoes to be tender but not falling apart.

4. The “Fresh” Finish

  • About 30 minutes before you’re ready to eat, stir in the frozen corn. This cools the soup slightly but ensures the corn stays crisp and sweet.

5. The Plating

  • Ladle into big bowls. This soup practically begs for a topping of shredded cheddar cheese or a dollop of sour cream.

The “Cornbread” Companion: In true Cowboy tradition, this soup should never be eaten alone. It is legally required (in the kitchen of my heart, at least) to be served alongside a thick slice of Honey Butter Cornbread.

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