This hearty cowboy soup is loaded with beef, beans, and veggies, and topped with cheddar cheese for a rich, comforting meal that’s perfect for chilly days.
Ingredients:
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
Directions:
1. In a skillet, brown the ground beef over medium heat, breaking it into crumbles as it cooks. Drain excess fat and transfer the beef to the crockpot.
2. Add the chopped onion, minced garlic, diced tomatoes, kidney beans, pinto beans, black beans, corn, diced tomatoes with green chilies, green chilies, taco seasoning, and ranch dressing mix to the crockpot.
3. Pour in the beef broth, and season with salt and pepper. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors meld together.
5. Serve hot, topped with shredded cheddar cheese, sour cream, and chopped green onions as desired.
Prep Time: 15 minutes | Cooking Time: 6 hours (low) or 3 hours (high) | Total Time: 6 hours 15 minutes
Servings: 8 servings | Kcal: 350 kcal per serving
