Cowboy Crockpot Soup
Ingredients:
minced meat; I used 2 lbs.
2 large onions, chopped.
minced garlic; You will need 3 cloves.
2 teaspoons of chili powder.
2 teaspoons cumin.
1/2 teaspoon salt.
1/2 teaspoon black pepper.
2 boxes of ranch beans.
Frozen mixed vegetables I used a 15 oz can.
2 large cans whole corn – drained
A large can of chopped tomatoes – a strainer.
Ro-tel medium 10-ounce can.
4 cubes of vintage potatoes.
beef broth; I used 4 cups.
Instructions:
Brown the ground beef in a large pot or Dutch oven (9.5 quarts) over medium-high heat. Drain if you want to.
In a large bowl, mix the chopped onion, garlic and spices. While stirring to combine the ingredients, begin to bring the onions to a soft state by cooking for about 5 minutes.
Add the chopped tomatoes, corn and veggies along with the ranch beans and corn. To combine, stir.
Put some chopped potatoes, some roux-talle and some beef stock. To combine, stir. Bring to a boil, then lower the heat to maintain a gentle simmer.
Simmer for twenty minutes, or until the potatoes reach the softness you desire.
Turn off the heat, and the dish is ready to be served! I hope you enjoy it!
Notes:
Customizable Ingredients: Feel free to swap out the minced meat with alternatives like ground turkey, shredded or cubed beef, or pork for different flavors.
Vegetable Options: You can add a variety of vegetables to this soup such as bell peppers, corn, or diced tomatoes to enhance the flavor and nutritional content.
Versatility in Beans: Experiment with different types of beans to add unique flavors and boost the nutritional profile of the soup.
Make Ahead and Reheating: This soup can be prepared ahead of time and reheated later. Store it in an airtight container in the refrigerator and reheat on the stove or in a crockpot.
Stovetop Cooking: If you prefer, you can make this soup on the stovetop instead of using a slow cooker. Simply brown the meat, add the rest of the ingredients, and simmer until the vegetables are tender and the flavors have melded.
Freezing for Future Meals: This soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating.
Adjust Seasonings: Feel free to adjust the amount of chili powder, cumin, salt, and pepper based on your taste preferences. Add more or less to suit your desired level of spice and flavor.
Serve with Toppings: Garnish this soup with toppings like shredded cheese, sour cream, chopped cilantro, or avocado slices for added texture and flavor.
Nutritional Considerations: To make this soup healthier, opt for lean meats and low-sodium broth and canned goods. Increase the proportion of vegetables for added fiber and nutrients.
Enjoy Variations: This recipe is versatile, so don’t hesitate to customize it with your favorite ingredients and flavors. It’s a hearty and satisfying dish perfect for cooler weather or gatherings.
Nutrition Information:
Calories: 350 | Protein: 20 grams | Carbohydrates: 30 grams | Fat: 15 grams
Frequently Asked Questions:
Can I use a different type of meat in this recipe?
Yes, you can use a different type of meat in this recipe.
Ground beef or turkey would work well as a substitute for the ground sausage.
You can also use shredded or cubed beef or pork if you prefer a heartier meat.
Can I add other vegetables to this soup?
Yes, you can add other vegetables to this soup if you like.
Chopped bell peppers, corn, or diced tomatoes would all be delicious in this recipe.
You can also experiment with different types of beans to add more flavor and nutrition.
Can I make this recipe ahead of time and reheat it later?
Yes, you can make this recipe ahead of time and reheat it later.
After the initial cooking, let the soup cool to room temperature, then store it in an airtight container in the refrigerator.
When you’re ready to serve, reheat the soup in the crockpot or on the stovetop until warmed through.
Can I make this recipe on the stovetop instead of the slow cooker?
Yes, you can make this recipe on the stovetop if you prefer.
Simply brown the meat in a large pot over medium heat, then add the remaining ingredients and bring the soup to a simmer.
Cook for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
Can I freeze this soup for later?
Yes, you can freeze this soup for later.
Let the soup cool to room temperature, then transfer it to a freezer-safe container or plastic bag.
When you’re ready to eat, let the soup thaw in the refrigerator overnight, then reheat it in the crockpot or on the stovetop.
Is it possible to freeze this soup for later use?
Yes, you can freeze this soup.
Allow it to cool completely, then transfer it to a freezer-safe container or plastic bag.
Thaw in the refrigerator overnight before reheating.
What other types of beans can I use in this soup?
Experiment with different types of beans like kidney beans, black beans, or pinto beans to add variety and nutrition to the soup.
How can I adjust the seasoning to my taste?
Adjust the amount of chili powder, cumin, salt, and pepper based on your preferred level of spiciness and flavor.
What are some optional toppings for serving this soup?
Serve this soup with toppings such as shredded cheese, sour cream, chopped cilantro, or sliced avocado for added texture and flavor.
Can I use fresh vegetables instead of frozen ones?
Yes, fresh vegetables can be used.
Adjust cooking time accordingly to ensure they are tender.
How long can I store leftovers of this soup?
Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container.
Reheat before serving.