Crockpot Cowboy Soup

Crockpot Cowboy Soup

Ingredients:

• 1 pound (450 g) ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz / 425 g) diced tomatoes
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) pinto beans, drained and rinsed
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 can (15 oz / 425 g) corn kernels, drained
• 1 can (10 oz / 284 g) diced tomatoes with green chilies (like Rotel)
• 1 can (4 oz / 113 g) diced green chilies
• 1 packet taco seasoning mix
• 1 packet ranch dressing mix
• 4 cups (1 liter) beef broth
• Salt and pepper to taste

For garnish:

• Shredded cheddar cheese
• Sour cream
• Chopped green onions

Instructions:

1. Brown the beef:
   In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain off any excess fat.
2. Sauté aromatics:
   Add the chopped onion and minced garlic to the skillet. Sauté for 2–3 minutes, until the onion becomes translucent.
3. Transfer to the crockpot:
   Move the cooked beef mixture to your slow cooker.
4. Add remaining ingredients:
   Stir in the diced tomatoes, kidney beans, pinto beans, black beans, corn, diced tomatoes with green chilies, diced green chilies, taco seasoning, ranch dressing mix, and beef broth. Mix well to combine.
5. Season:
   Add salt and pepper to taste.
6. Cook:
   • On LOW for 6–8 hours
   • Or on HIGH for 3–4 hours
7. Serve:
   Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions.

Tip: This hearty soup is even better the next day—perfect for meal prep or freezing in portions!