Step-by-Step Directions
Step 1: Brown the Ground Beef
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat. Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent, about 5 minutes.
Step 2: Combine Ingredients in the Crockpot
Transfer the cooked ground beef, onions, and garlic to the crockpot. Add the kidney beans, pinto beans, corn, diced tomatoes, Rotel, beef broth, taco seasoning, and ranch dressing mix. Stir well to combine.
Step 3: Cook the Soup
Cover the crockpot with its lid and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally to ensure even cooking and to prevent any ingredients from sticking to the sides.
Step 4: Serve and Enjoy
Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with your choice of toppings such as diced jalapeños, shredded cheese, sour cream, and chopped cilantro. Serve hot and enjoy!
Tips and Variations
Vegetarian Option: Omit the ground beef and use vegetable broth instead of beef broth. Add more beans or vegetables like zucchini and bell peppers for added texture and flavor.
Spicy Kick: If you like your soup extra spicy, add some diced jalapeños or a dash of hot sauce.
Bean Variety: Feel free to mix up the beans. Black beans or navy beans work well in this recipe too.
Cheese Lovers: Stir in some shredded cheddar or Monterey Jack cheese during the last 30 minutes of cooking for a creamy, cheesy version.
Storing Leftovers
Leftover Cowboy Soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat or in the microwave until heated through. This soup also freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
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