Description
Cowboy soup delivers a robust western-style meal packed with ground beef, vegetables, and rich flavors simmering slowly in a crockpot. Hungry souls will savor this comforting one-pot wonder that brings ranch-style warmth straight to your dinner table.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) ground beef
Vegetables:
- 4 Yukon Gold potatoes, peeled and cubed
- 2 cans mixed vegetables, undrained
- 1 can sweet corn, undrained
- 1 can cut green beans, undrained
- 1 can petite diced tomatoes
Seasonings and Other Ingredients:
- 1 can condensed tomato soup
- 2 tablespoons sugar
- 1 pinch salt
- 1 dash pepper
Instructions
- Dice Yukon Gold potatoes into uniform, bite-sized cubes to ensure consistent cooking and texture throughout the soup.
- Heat a skillet over medium flame and thoroughly brown ground beef, ensuring no pink remains. Carefully drain away excess rendered fat to prevent greasiness.
- Transfer the browned meat into the crockpot, creating the protein base for the rustic soup.
- Layer the cubed potatoes directly over the ground beef, creating the first vegetable foundation.
- Pour in undrained mixed vegetables, sweet corn, petite diced tomatoes, and green beans, allowing their natural juices to enhance the soup’s depth.
- Incorporate tomato soup as the liquid binding agent, which will provide richness and velvety consistency.
- Sprinkle salt and black pepper strategically, balancing the seasoning with a subtle hint of sugar to round out the flavor profile.
- Gently fold all ingredients together, ensuring an even distribution of components throughout the crockpot.
- Cover and set the slow cooker to low, allowing the soup to simmer and meld flavors for 2-3 hours until potatoes reach perfect tenderness.
- Once cooking is complete, ladle the steaming soup into warm bowls, presenting a comforting one-pot meal perfect for chilly evenings.
Notes
- Potato Perfection: Choose Yukon Gold potatoes for their creamy texture and ability to hold shape during slow cooking.
- Fat Management: Thoroughly drain ground beef to prevent excess grease in the final soup, ensuring a cleaner, lighter dish.
- Veggie Versatility: Swap canned vegetables with fresh or frozen options for a more vibrant and nutritional profile.
- Salt-Smart Seasoning: Adjust salt carefully since canned vegetables and tomato soup already contain sodium, preventing an overly salty result.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner, Lunch, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg