Crockpot Cowboy Soup

There’s something undeniably comforting about a hearty bowl of soup, especially when it’s packed with flavors that remind you of home. Recently, I tried the Hearty Crockpot Cowboy Soup, and it was an instant hit with my family. The blend of beans, beef, and spices created a rich, satisfying meal that was perfect for a chilly evening. The ease of preparation in a crockpot made it even more appealing, letting the flavors meld together beautifully over several hours. What truly set this dish apart was its versatility – it was just as delicious when reheated the next day, making it a practical choice for busy weekdays.


  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1 can (4 ounces) diced green chilies
  • 1 packet taco seasoning mix
  • 1 packet ranch dressing mix
  • 4 cups beef broth
  • Salt and pepper to taste
  • Shredded cheddar cheese, sour cream, and chopped green onions for garnish


  1. In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat.
  2. Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onion becomes translucent.
  3. Transfer the cooked beef, onion, and garlic to a crockpot.
  4. Add the diced tomatoes, kidney beans, pinto beans, black beans, corn kernels, diced tomatoes with green chilies, diced green chilies, taco seasoning mix, and ranch dressing mix to the crockpot.
  5. Pour in the beef broth and stir to combine all the ingredients.
  6. Season with salt and pepper to taste.
  7. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
  8. Serve hot, garnished with shredded cheddar cheese, sour cream, and chopped green onions.

Nutrition Facts

  • Calories per serving: Approximately 350

Additional Tips

  • This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat thoroughly before serving.
  • Feel free to customize the recipe by adding other vegetables or using different types of beans.


  1. Can I make this soup vegetarian? Yes, simply omit the ground beef and use vegetable broth instead of beef broth.
  2. Is this soup gluten-free? While the ingredients are primarily gluten-free, always check the labels of packaged products like taco seasoning and ranch dressing mix to ensure they don’t contain gluten.
  3. Can I cook this soup on the stovetop? Absolutely! Just simmer everything in a large pot for about an hour.
  4. How can I make the soup spicier? Add extra diced green chilies or a pinch of cayenne pepper.
  5. Can I use fresh tomatoes instead of canned? Yes, fresh tomatoes can be used, though the soup might have a lighter tomato flavor.