🍲 Hearty Crock Pot Cowboy Soup (Hamburger Soup)
A stick-to-your-ribs, one-pot wonder loaded with ground beef, vegetables, beans, and potatoes in a rich, savory tomato broth. This classic “cowboy soup” is the ultimate easy, comforting meal that simmers all day in your slow cooker.
📝 INGREDIENTS
For the Soup
· 1 ½ lbs lean ground beef (or ground turkey)
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 4 cups beef broth (low sodium preferred)
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 (15 oz) can tomato sauce
· 3 medium potatoes, peeled and diced (Russet or Yukon Gold)
· 2 large carrots, sliced into rounds
· 2 celery stalks, diced
· 1 (15 oz) can kidney beans, drained and rinsed
· 1 (15 oz) can corn, drained (or 1 cup frozen corn)
· 1 (15 oz) can green beans, drained
Seasonings
· 2 tsp Worcestershire sauce
· 1 tbsp Italian seasoning
· 1 tsp smoked paprika (or regular paprika)
· ½ tsp dried thyme
· 1 bay leaf
· 1 tsp salt (adjust to taste)
· ½ tsp black pepper
· Optional: ¼ tsp red pepper flakes for a little heat
For Finishing
· 1 tbsp cornstarch + 2 tbsp water (optional, for thicker soup)
· 2 tbsp fresh parsley, chopped
For Serving
· Shredded cheddar cheese
· Sour cream
· Crusty bread or cornbread
👩🍳 INSTRUCTIONS
Step 1: Brown the Beef (Optional but Recommended)
- In a skillet over medium-high heat, cook ground beef and onion until beef is browned and onion is tender. Drain excess fat. Add garlic and cook for 1 more minute. (You can skip this and add raw beef directly to the slow cooker, but browning adds depth of flavor.)
Step 2: Slow Cooker Assembly
- Transfer the beef mixture to a 6-quart or larger slow cooker.
- Add all remaining soup ingredients: broth, diced tomatoes, tomato sauce, potatoes, carrots, celery, kidney beans, corn, green beans, and all seasonings.
- Stir well to combine.
Step 3: Cook
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until potatoes and carrots are tender.
Step 4: Thicken & Serve
- If a thicker soup is desired, mix cornstarch with water to make a slurry. Stir into the soup during the last 30 minutes of cooking.
- Discard the bay leaf. Stir in fresh parsley.
- Ladle into bowls and top with cheddar cheese and a dollop of sour cream. Serve with crusty bread or cornbread.
⏱️ TOTAL TIME
· Prep: 20 minutes
· Cook: 4-8 hours (slow cooker)
· Total: 4 hours 20 minutes to 8 hours 20 minutes
💡 PRO TIPS & VARIATIONS
· Browning Matters: Taking 10 minutes to brown the beef and onions unlocks a richer, deeper flavor compared to adding raw beef directly to the pot.
· Vegetable Swaps: Use what you have! Diced bell peppers, peas, or even a handful of spinach (added at the end) work great.
· Bean Variety: Swap kidney beans for pinto beans, black beans, or great northern beans.
· Make it Cheesy: Stir in 1 cup of shredded cheddar or Velveeta during the last 30 minutes for a “cheeseburger” soup.
· Instant Pot Method: Use sauté function to brown beef. Add all ingredients except cornstarch. Cook on HIGH pressure for 10 minutes, then quick release. Thicken if desired.
· Stovetop Method: Brown beef in a large pot. Add all ingredients and simmer for 45-60 minutes until vegetables are tender.
🥡 STORAGE & REHEATING
· Fridge: Store in an airtight container for up to 4 days.
· Freeze: Cool completely and freeze for up to 3 months. Thaw overnight in fridge before reheating.
· Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
This soup is the definition of hearty comfort food—minimal effort for maximum flavor. Perfect for feeding a crowd or for easy weekday meals! 🤠🍲