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!
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.