Hearty Crock Pot Cowboy Soup

This Cowboy Soup sounds like the perfect dish to conjure up the spirit of the American West, particularly the Tex-Mex flavors that are so integral to its culinary tradition. This hearty soup is not only a delightful way to warm up on a cold winter day, but it’s also an excellent choice for game-day gatherings, providing a filling and satisfying meal.

The beauty of this recipe lies in its simplicity and the use of pantry staples, making it both convenient and accessible. The combination of flavors and ingredients typical of Tex-Mex cuisine results in a soup that’s robust and packed with flavor.

Your mention of cowboys and their significant role in the settlement of the western United States adds a historical context to the recipe. Cowboys were indeed vital in cattle drives, often enduring long, hard days herding cattle from Texas to railway points in Kansas. Their lifestyle demanded nutritious, hearty meals to sustain them, which is where dishes like this Cowboy Soup come into play.

Imagine the cowboys gathering around the campfire after a long day, enjoying a similar kind of soup prepared by the camp cook. It’s recipes like these that not only fill our stomachs but also connect us to a rich and adventurous part of American history. This Cowboy Soup is more than just a meal; it’s a nod to the past, a tribute to the enduring spirit of the cowboys who helped shape the American West.


2 Lbs Ground beef
4 Yukon Gold Potatoes
2 Cans Mixed vegetables undrained
1 Can Sweet corn undrained
1 Can Condensed tomato soup
1 Can diced tomatoes
1 Can Cut green beans undrained
Pinch Salt
Dash Pepper
2 Tablespoons Sugar


Peel potatoes and cut into small cubes. Brown and drain ground beef. Place beef and potatoes in large slow cooker.
Add all cans of vegetables, can of tomato soup, and diced tomatoes. Salt and pepper to taste.

Finally, add the secret ingredient that sets this apart from your average soup- sugar!! Mix together well and cook on low for 2-3 hours in slow cooker.

Recipe Notes
Of course you can substitute fresh or frozen veggies, but would need to add a can or two of beef stock to this. No need to add this if using canned veggies, as you will be adding the cans undrained-which provides both liquid and flavor. 

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