Hearty Crockpot Cowboy Soup
A filling, flavorful, and effortless slow cooker soup packed with ground beef, potatoes, and a medley of vegetables. A touch of sugar from Grandma Hazel’s secret recipe sets this apart from your average soup!
Ingredients:
2 lbs ground beef
4 Yukon Gold potatoes, peeled and cubed
2 cans (14.5 oz each) mixed vegetables, undrained
1 can (15 oz) sweet corn, undrained
1 can (10.5 oz) condensed tomato soup
1 can (14.5 oz) petite diced tomatoes, undrained
1 can (14.5 oz) cut green beans, undrained
Pinch of salt
Dash of black pepper
2 tablespoons granulated sugar
Instructions:
1. Peel the potatoes and cut them into small cubes.
2. In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess grease.
3. Place the cooked beef and cubed potatoes in a large slow cooker (6-quart or larger).
4. Add all the canned vegetables (mixed vegetables, corn, green beans) with their liquids, the tomato soup, and the diced tomatoes.
5. Season with salt and pepper to taste.
6. Add the sugar and stir everything together until well combined.
7. Cover and cook on LOW for 2-3 hours, until the potatoes are tender.
8. Serve hot with crusty bread or cornbread.
Recipe Notes: You can substitute fresh or frozen vegetables, but you will need to add 1-2 cans of beef stock for liquid since canned vegetables provide their own juices.
Prep Time: 15 minutes | Cook Time: 2-3 hours (on Low) | Total Time: 2 hours 15 minutes – 3 hours 15 minutes | Yield: 8-10 servings
Nutrition Facts (per serving, based on 10 servings):
Calories: 410 kcal | Protein: 24g | Carbohydrates: 38g | Fat: 19g | Fiber: 6g | Sugar: 12g | Sodium: 780mg
