Hearty Cowboy Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 onion, chopped
03 -
2 cloves garlic, minced
04 -
1 can (15 ounces) diced tomatoes
05 -
1 can (15 ounces) kidney beans, drained and rinsed
06 -
1 can (15 ounces) pinto beans, drained and rinsed
07 -
1 can (15 ounces) black beans, drained and rinsed
08 -
1 can (15 ounces) corn kernels, drained
09 -
1 can (10 ounces) diced tomatoes with green chilies
10 -
1 can (4 ounces) diced green chilies
11 -
1 packet taco seasoning mix
12 -
1 packet ranch dressing mix
13 -
4 cups beef broth
14 -
Salt and pepper to taste
→ For Garnish
15 -
Shredded cheddar cheese
16 -
Sour cream
17 -
Chopped green onions
# Instructions:
01 -
In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat
02 -
Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onion becomes translucent
03 -
Transfer the cooked beef, onion, and garlic to a crockpot. Add all canned ingredients, taco seasoning, and ranch dressing mix
04 -
Pour in the beef broth and stir to combine all ingredients. Season with salt and pepper to taste
05 -
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours
06 -
Serve hot, garnished with shredded cheddar cheese, sour cream, and chopped green onions
# Notes:
01 -
Serve with cornbread for a complete meal
02 -
Adjust spiciness with mild or hot diced tomatoes with green chilies
03 -
Leftovers keep in refrigerator for up to 3 days