Saddle up for flavor with Crock Pot cowboy soup! Savory stew meat, zesty spices, and hearty veggies slow-cooked to perfection. It’s a breeze to make—just season and brown the meat, sauté some onion and garlic, toss it all in the Crock Pot, and let the magic happen! Easy meal prep!
Our Crock Pot cowboy soup is a hearty, soul-warming dish that effortlessly blends the bold flavors of seasoned stew meat, vibrant vegetables, and savory beans. This recipe is a celebration of simplicity and comfort, allowing you to savor every moment while your slow cooker works its magic.
With just a bit of prep and the convenience of a slow cooker, you’ll be rewarded with a bowl of rich, flavorful goodness that’s as easy on your schedule as it is on your palate.
Love the convenience of the slow cooker? Try our Crock Pot shredded beef, and slow cooker potato soup.
Table of Contents
Why You’ll Love This Recipe
❤️ Ease of preparation. This recipe is a breeze to prepare. With simple seasoning, browning, and chopping, followed by the convenience of a slow cooker, it’s perfect for those seeking a delicious meal without a lot of fuss.
❤️ Hearty and comforting. The combination of stew meat, vegetables, beans, and savory spices creates a soup that’s incredibly hearty and comforting. It’s the ideal dish for warming up on a chilly day or for providing a satisfying, substantial meal.
❤️ Leftover potential. This soup often tastes even better the next day, making it an excellent candidate for leftovers. The flavors continue to meld, providing a delicious option for subsequent meals.
❤️ Balanced Nutrition: Packed with protein from the stew meat and beans, along with the vitamins and minerals from the vegetables, this soup offers a balanced and nutritious meal that can be enjoyed as a wholesome lunch or dinner.
Detailed Ingredient Notes
- Stew meat. Opt for a well-marbled cut of stew meat, such as chuck or round, for rich flavor and tenderness after slow cooking. You can also use beef or pork stew meat based on your preference.
- Chili powder. Adjust the amount of chili powder to control the level of spiciness. If you prefer a milder flavor, start with a smaller amount and add more to taste.
- Smoked paprika. Smoked paprika adds a distinctive smoky flavor. If you don’t have smoked paprika, regular paprika can be used as a substitute, though it will alter the smokiness of the dish.
- Vegetables. Feel free to customize the vegetable mix. You can add other favorites like bell peppers, zucchini, or potatoes. The recipe is versatile, so adapt it to suit your taste.
- Canned ingredients. Use good-quality canned diced tomatoes, pinto beans, and corn for convenience. Make sure to drain and rinse the beans and corn to control the sodium content.
- Beef broth. Choose a low-sodium beef broth to have better control over the saltiness of the soup. You can also use homemade beef broth for a more personalized touch.
- Toppings. The optional toppings (shredded cheddar cheese, chopped green onions, sour cream) add extra flavor and texture. Customize based on personal preferences or dietary restrictions.
Step-By-Step Instructions With Photos
If you don’t have a slow cooker, no problem! Please see the recipe card below for modified instructions for the stove top.
Substitution Suggestions
- Stew meat. If you prefer a leaner option, you can use boneless, skinless chicken thighs or breasts as a substitute for beef or pork stew meat. Adjust the cooking time accordingly.
- Chili powder. For a milder option, you can use a combination of paprika, cumin, and a touch of cayenne pepper. Adjust the quantities to suit your spice preference.
- Smoked paprika. If you don’t have smoked paprika, regular paprika can be used. To maintain a smoky flavor, you can add a small amount of liquid smoke or omit it altogether.
- Vegetables. Customize the vegetable mix based on what you have on hand or personal preferences. Consider adding bell peppers, potatoes, or green beans for variation.
- Canned ingredients. If you don’t have diced tomatoes, pinto beans, or corn, you can use other canned vegetables or beans. Just ensure they complement the overall flavor profile.
- Beef broth. Substitute beef broth with vegetable broth or chicken broth if you prefer a different flavor. Use low-sodium options to control the saltiness.
- Toppings. Experiment with different toppings based on your taste. Avocado slices, cilantro, or a squeeze of lime juice can be refreshing alternatives.
- Grains. Add a bit of cooked rice, quinoa, or pasta to make the soup more substantial and filling.
Storage
- Refrigeration. Allow the soup to cool to room temperature before transferring it to airtight containers. Refrigerate within two hours of cooking. The soup can be stored in the refrigerator for up to 3-4 days.
- Freezing. If you want to store the soup for a longer period, consider freezing it. Cool the soup completely and transfer it to freezer-safe containers or resealable plastic bags. Leave some space at the top to allow for expansion. Label with the date. The soup can be frozen for 2-3 months.
- Thawing. When ready to enjoy the frozen soup, transfer it to the refrigerator the night before to thaw gradually. Alternatively, you can thaw it using the defrost function on the microwave.
- Reheating. Reheat the refrigerated or thawed soup on the stovetop over medium heat, stirring occasionally, until it reaches the desired temperature. If reheating from frozen, you can thaw in the microwave before transferring to a pot for stovetop reheating.
- Storage tips. For easier portioning, consider freezing the soup in individual servings leaving a bit of space at the top of the container to allow for expansion. Make sure containers are sealed tightly to prevent freezer burn. It’s a good idea to separate any toppings (like cheese or sour cream) and add them fresh when reheating to maintain their texture.
- Quality check. Before consuming reheated or thawed soup, check for any changes in color, texture, or odor. If the soup has an off smell or appears spoiled, it’s best not to consume it.
Tips for Success
- Choose quality ingredients. Use fresh and high-quality ingredients for the best flavor. Select well-marbled stew meat, fresh vegetables, and good-quality canned goods.
- Seasoning balance. Taste the soup before serving and adjust the seasoning as needed. Everyone’s preference for salt and pepper can differ, so it’s essential to find the right balance for your taste buds.
- Searing for flavor. Take the time to sear the stew meat before adding it to the slow cooker. This step enhances the flavor by creating a caramelized crust on the meat.
- Vegetable size consistency. Aim for uniformity in vegetable size to ensure even cooking. This helps prevent some vegetables from becoming overly soft while others remain too crunchy.
- Customize the vegetables. Feel free to customize the vegetable mix based on your preferences or what you have available. Add veggies like bell peppers, potatoes, or green beans to make the soup your own.
- Use low-sodium broth. If using store-bought broth, opt for low-sodium varieties to have better control over the saltiness of the soup.
- Experiment with toppings. Get creative with toppings to enhance the flavor and texture of the soup. Try avocado slices, fresh cilantro, or a squeeze of lime juice for a refreshing twist.
- Don’t overcrowd the slow cooker. Ensure your slow cooker isn’t too full, leaving some space for ingredients to cook evenly. If needed, adjust the recipe quantities based on the size of your slow cooker.
- Patience with cooking time. Allow the soup to cook for the recommended time. This slow-cooking process is crucial for melding flavors and achieving tender meat and vegetables.
- Leftovers flavor boost. Don’t hesitate to make extra – Crock Pot cowboy soup often tastes even better the next day as the flavors continue to develop.
FAQ
Searing the meat first will give your soup more flavor. While you can make this soup without searing the meat, I highly recommend that you take the time for this step!
No need to soak the beans in this recipe since they are canned and already cooked. Just make sure to drain and rinse them before adding to the soup.
Yes, cowboy soup is great for meal prep. You can prepare it a day in advance, store it in the refrigerator, and reheat it when you’re ready to serve.
If you don’t have a crock pot, you can use a large pot on the stove. Just ensure you adjust the cooking times accordingly. We have full instructions for how to modify this recipe for the stove top in the recipe card below.
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Recipe
Saddle up for flavor with Crock Pot cowboy soup! Savory stew meat, zesty spices, and hearty veggies slow-cooked to perfection. It’s a breeze to make—just season and brown the meat, sauté some onion and garlic, toss it all in the Crock Pot, and let the magic happen! Easy meal prep!
Ingredients
- 1 tablespoon chili powder See Note 1.
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika Note 2.
- Salt and pepper To taste
- 1 pound stew meat Cubed, Note 3.
- 1 tablespoon olive oil Or vegetable oil
- 1 medium onion chopped
- 3 tablespoons garlic minced
- 2 large carrots peeled and chopped
- 15 ounces diced tomatoes
- 15 ounces pinto beans Drained and rinsed
- 15 ounces corn kernels Drained
- 4 cups beef broth
- Optional toppings: shredded cheddar cheese chopped green onions, sour cream
Instructions
Crock Pot
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In a small bowl, mix the chili powder, ground cumin, smoked paprika, salt, and pepper. Rub this seasoning mix over the stew meat cubes.
1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, Salt and pepper, 1 pound stew meat
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Heat a skillet over medium-high heat. Add 1 tablespoon of oil (such as vegetable or olive oil) to the skillet.
1 tablespoon olive oil
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Brown the seasoned stew meat on all sides until it’s nicely seared. Transfer the meat to the slow cooker.
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In the same skillet, sauté the chopped onion and minced garlic until they’re translucent and fragrant. Add them to the slow cooker.
1 medium onion, 3 tablespoons garlic
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Add the chopped carrots, diced tomatoes (with their juices), drained pinto beans, and drained corn to the slow cooker.
2 large carrots, 15 ounces diced tomatoes, 15 ounces pinto beans, 15 ounces corn kernels
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Pour the beef broth into the crock pot and give everything a good stir to combine.
4 cups beef broth
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Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. This will allow the flavors to meld and the meat and vegetables to become tender.
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Before serving, taste and adjust the seasoning as needed.
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Ladle the cowboy soup into bowls and top with optional toppings such as shredded cheddar cheese, chopped green onions, and sour cream.
Optional toppings: shredded cheddar cheese
Stove Top
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In a small bowl, mix the chili powder, ground cumin, smoked paprika, salt, and pepper. Rub this seasoning mix over the stew meat cubes.
1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, Salt and pepper, 1 pound stew meat
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Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of oil (vegetable or olive oil) to the pot.
1 tablespoon olive oil
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Add chopped onion and minced garlic. Sauté until they’re translucent and fragrant. Push them to the side of the pot.
1 medium onion, 3 tablespoons garlic
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In the same pot, add the seasoned stew meat and brown it on all sides until it’s nicely seared.
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Add chopped carrots, diced tomatoes (with their juices), drained pinto beans, and drained corn.
2 large carrots, 15 ounces diced tomatoes, 15 ounces pinto beans, 15 ounces corn kernels
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Pour in the beef broth and give everything a good stir to combine.
4 cups beef broth
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Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the meat and vegetables are tender. Stir occasionally. Before serving, taste and adjust the seasoning as needed.
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Ladle the cowboy soup into bowls and top with optional toppings such as shredded cheddar cheese, chopped green onions, and sour cream.
Notes
- You can adjust the amount of chili powder to taste. Bear in mind that the slow cooker does tend to dilute flavors, so more is usually more. 🙂
- If you don’t have smoked paprika, it’s perfectly fine to substitute regular paprika.
- Either beef or pork will work. We used beef.
Nutrition
Calories: 246kcal | Carbohydrates: 28g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 623mg | Potassium: 779mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3517IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 4mg
