Crock Pot Cowboy Soup Recipe

Cowboy soup garnished with shredded cheddar cheese and sliced green onions in a large soup mug

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!

Prep Time20

Total Time8 20

Servings: servings

Calories: 246kcal

Author: Sandra

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

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
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
Brown the seasoned stew meat on all sides until it's nicely seared. Transfer the meat to the slow cooker.
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
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
Pour the beef broth into the crock pot and give everything a good stir to combine.
4 cups beef broth
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.
Before serving, taste and adjust the seasoning as needed.
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

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
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
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
In the same pot, add the seasoned stew meat and brown it on all sides until it's nicely seared.
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
Pour in the beef broth and give everything a good stir to combine.
4 cups beef broth
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.
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