Ben Kenwood January 8, 2026

This post may contain affiliate links, please see our Disclosure for details.

Crockpot Cowboy Soup

Name: Crockpot Cowboy Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 can black beans, drained and rinsed; 1 can kidney beans, drained and rinsed; 1 can corn, drained; 1 can diced tomatoes with green chilies; 1 can tomato soup; 1 onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 2 cups beef broth; 1 tsp chili powder; 1 tsp cumin; Salt and pepper to taste

Jump to Recipe·Print Recipe

A slow simmer fills the kitchen with a warm, savory scent, a hint of cumin and roasted garlic rising as the sun dips low. Crockpot Cowboy Soup is the kind of dish that feels like a worn blanket, comforting on chilly evenings and easy enough for busy weeknights. Ladling thick, bean-studded soup into bowls, you get a satisfying mix of tender beans, slightly caramelized onion, and rich, meaty bites, all rounded by tomato and a gentle spice. If you like one-pot slow-cooked meals, you might also enjoy the silky, comforting notes of a creamy Parmesan Italian sausage ditalini soup for a change of pace on another night.

Why This Crockpot Cowboy Soup Works

This recipe is a celebration of contrast, it marries creamy legumes with bold tomatoes, and a lightly spiced broth that tastes like it has been coaxed for hours. The slow heat lets flavors mingle so the garlic and onion soften into a sweet background, while the ground beef gives a deep, savory backbone without weighing the soup down. The result is familiar, hearty comfort that still feels fresh.

Reasons to reach for this Crockpot Cowboy Soup

Hands off, set-it-and-forget-it cooking that still tastes complex
Texture contrast, with tender beans, crisp bell pepper, and meaty bites
Easily adaptable for milder or bolder heat without losing the core flavor

What You’ll Need

Ingredients each play a clear role, from the ground beef for savory depth, to beans and corn for body and texture, and diced tomatoes with green chilies for a gentle kick. If you prefer a lighter protein, swap in ground turkey or ground chicken without changing the technique. Brown the meat first for added caramelized flavor before it goes into the crockpot.

1 lb ground beef
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes with green chilies
1 can tomato soup
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 cups beef broth
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste

How to Cook Crockpot Cowboy Soup

In a skillet over medium heat, brown the ground beef until fully cooked, stirring to break it into small pieces, then drain excess fat. You should smell a toasted, meaty aroma and see little browned bits that add real depth to the soup.
In a crockpot, combine the cooked ground beef, black beans, kidney beans, corn, diced tomatoes, tomato soup, onion, garlic, bell pepper, beef broth, chili powder, and cumin. The colors will be vibrant, with the red tomatoes, golden corn, and flecks of green chilies standing out.
Stir to combine and season with salt and pepper, tasting a spoonful of the broth to adjust heat and saltiness, the garlic should be noticeable but not sharp. The mixture should look saucy rather than watery, with ingredients suspended evenly.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, during which the onions will turn translucent and the beans will plump, releasing starch that slightly thickens the broth. Expect the kitchen to fill with a comforting, slow-cooked aroma that signals the flavors are marrying nicely.
Serve hot and enjoy the flavors, garnish with chopped fresh cilantro, a squeeze of lime, or a few thin slices of avocado for creaminess, the texture should be hearty yet spoonable, with each bite offering a mix of beans, beef, and vegetables.

Prep ~ 15 minutes, Cook ~ 6 hours low or 3 hours high, Total ~ 6 hours 15 minutes, Servings ~ 6, Kcal ~ 300 per serving

Make-Ahead and Prep Tips

You can streamline weeknight cooking by doing several tasks ahead of time. Chop the onion, bell pepper, and mince the garlic a day or two in advance and store in an airtight container in the refrigerator. Beans that come in cans are convenient, but if you prefer dried beans, soak and cook them ahead, and add to the crockpot when everything else goes in. Browning the ground beef the night before and refrigerating it gives you just one quick step on the day you want the soup.

If you plan to prepare this entirely ahead, assemble everything in the crockpot insert, cover tightly, and refrigerate for up to 24 hours before turning on. This lets the flavors develop in the cold period and finishes cooking the next day. For gatherings, make the soup earlier in the day and keep it on the warm setting for up to two hours before serving to maintain the ideal temperature and texture.

Storing and Reheating

Refrigerate leftovers in airtight containers for three to four days, the soup keeps well and often tastes even better the next day as the flavors meld further. For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to three months, leaving an inch of headspace as the soup will expand slightly.

To reheat from the fridge, warm gently in a saucepan over low to medium heat, stirring occasionally until the soup comes to a low simmer, which helps preserve bean texture and prevents the dairy-free broth from separating. From frozen, thaw in the refrigerator overnight, then rewarm slowly on the stove, or microwave in intervals, stirring every minute until steaming. A freshness cue is bright tomato aroma and plump, tender beans, if the smell turns sour or off, discard.

What Goes Well with Crockpot Cowboy Soup

Warm cornbread with a pat of butter
A crisp green salad to cut the richness
Toasted baguette slices or crusty rolls
A simple baked potato for extra heartiness
A side of steamed rice for soaking up the broth
For a complementary slow cooker meal, try pairing with Crockpot Garlic Parmesan Chicken Pasta if you want a pasta side that shares the same homey vibe

Make It Your Own

Swap the beef, use ground turkey or ground chicken for a lighter version, the cooking time stays the same and the dish maintains its comforting character.
Add turkey bacon, crisped and crumbled on top, for a smoky note without pork, it brings a different texture and pleasant saltiness.
Increase the heat by adding diced jalapeño or a teaspoon of chipotle in adobo, which will add a smoky, layered heat.
Stir in a handful of chopped fresh cilantro and a squeeze of lime just before serving, brightening the bowl and lifting the flavors.
For a creamier finish, stir in a quarter cup of plain Greek yogurt or a spoonful of sour cream into individual bowls, adding richness without overpowering the base flavors.
Introduce more vegetables like diced zucchini or carrots in the morning, they will soften through the slow cook and add color and nutrients.
Make it a chili-style meal by omitting the tomato soup and adding an extra can of diced tomatoes plus a tablespoon of chili powder and a teaspoon of smoked paprika.

Cook’s Notes and Secrets

Brown the ground beef well, let it develop brown bits, that browning is where much of the flavor comes from.
Use low and slow for the most melded flavors, high heat will cook faster but yields a less integrated taste.
If the soup seems thin, remove the lid during the last 30 to 60 minutes to concentrate the broth, the surface will gently bubble as it reduces.
Taste for salt late in the cooking process, as the flavors intensify and too much salt early can be hard to correct.
Use a shallow spoon to skim any excess fat after cooking if you prefer a cleaner, less greasy finish.

Frequently Asked Questions

What can I substitute for ground beef?
You can swap in ground turkey or ground chicken for a leaner option, or use ground beef labeled 90 percent lean if you prefer less fat. The cooking method and times remain the same, brown the meat first to preserve the richest flavor.

Can I make this gluten free?
Yes, the recipe is naturally gluten free if you use a gluten-free tomato soup and check canned goods for additives. Always read labels, especially on canned or packaged items.

How do I thicken the soup if it is too thin?
To thicken, mash a small cup of the beans with a fork and stir back into the pot, or simmer uncovered for the last 20 to 30 minutes to reduce liquid. For a creamier option, stir in a little heavy cream or Greek yogurt at the end.

Can I use dried beans instead of canned?
Yes, if using dried beans, soak them overnight and cook them until tender before adding, or use a pressure cooker to speed up the process. Add them to the crockpot already cooked, because adding dried beans directly may result in uneven cooking.

Is it safe to cook the soup all day in a slow cooker?
Yes, as long as your crockpot maintains a steady low heat, cooking on low for 6 to 8 hours is safe and ideal for flavor development. For serving beyond six to eight hours, switch to the warm setting for up to two hours to maintain quality.

Final Thoughts

Crockpot Cowboy Soup is the kind of recipe that rewards patience, it turns a handful of pantry staples and a little hands-on prep into a bowl that feels like home. Its adaptable nature means you can nudge it toward leaner proteins, add vegetables, or make it spicier without losing the comforting core. Give it a try on a cozy evening, and enjoy the way slow cooking draws the best from simple ingredients, turning them into something warming and reliably delicious.

Crockpot Cowboy Soup

Author: anastasia-rice
Total Time: 375 minutes
Yield: 6 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A hearty and comforting slow cooker soup with ground beef, beans, corn, and tomatoes, perfect for chilly evenings.

Instructions

In a skillet over medium heat, brown the ground beef until fully cooked, then drain excess fat.
In a crockpot, combine the cooked ground beef with black beans, kidney beans, corn, diced tomatoes, tomato soup, onion, garlic, bell pepper, beef broth, chili powder, and cumin.
Stir to combine and season with salt and pepper, adjusting the heat and saltiness as needed.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Serve hot and enjoy the flavors, garnishing with fresh cilantro or lime.