If you are looking for a simple recipe that delivers lots of flavor, try this Slow Cooker Cowboy Soup! It combines ground beef, kielbasa, potatoes, and beans in a flavorful beef broth, enhanced with tomatoes, jalapeños, and spices. Then, a beer slurry helps thicken the soup and adds a unique depth of flavor. (I think the slurry really does make a difference!) Not only is it deliciously hearty, but the slow cooker does most of the work, so you can come home to a satisfying meal! I plan on putting this recipe on repeat, especially during the cooler months. If you love how hearty and satisfying this cowboy soup is, you will definitely want to try my Cowboy Stew, too!

Ingredients & Substitutions

Ground Beef: Before adding the ground beef to the slow cooker, brown it in a skillet and season with salt and pepper. If you don’t have ground beef, try ground turkey or chicken.
Kielbasa: Kielbasa (sometimes also called ring sausage) is a flavorful, lightly smoked sausage that is pre-cooked. Although it is pre-cooked, I do like to brown it before adding it to the slow cooker. (But, that is optional!) I love using it in recipes and have a collection of Kielbasa recipes you may want to check out! You could also use Andouille sausage, Mexican Chorizo, or other sausages as substitutes.
Potatoes: I peeled and cut the Russet potatoes into cubes before adding them to the slow cooker. You can certainly leave the skins on, too! (I like the extra texture from the skins.) Yukon gold or sweet potatoes would be a couple of other options.
Jalapeno Pepper: I like a little kick from a jalapeno pepper. But, you can certainly leave it out if preferred. On the other hand, if you want even more heat, dice the pepper with the seeds and membrane intact!
Tomatoes: Look for two cans of diced tomatoes. Do not drain them–the juices will help make the beef broth extra flavorful!
Beans: I added kidney beans to the soup, but it’s easy to substitute with your favorite kind of beans. Canned black beans or pinto beans would also be delicious.
Corn: I like the pop of color and sweetness the corn adds to the soup. Frozen corn or fresh corn (right off of the cob) would also work.
Beer Slurry: I think what makes this recipe special is the beer slurry! Mix 1/2 cup beer (we used Pabst Blue Ribbon, but any light lager would work) and 2 tablespoons cornstarch. Then, add the slurry to the soup to simmer for a few minutes. This thickens the soup and adds flavor! If possible, do not skip it!

Can I Make Cowboy Soup Without The Beer Slurry?

Yes, you can make the soup without the slurry (we tested it with and without). The soup will still be flavorful, but the beer slurry adds depth that helps it stand out. If you want to thicken the soup without using beer, you can substitute it with beef broth or water.

Can I Cook Cowboy Soup On The Stovetop?

Yes! You can get the soup made in about 30-45 minutes if making it on the stovetop (without a slow cooker). Brown the beef in a large pot. Then, add the kielbasa (which is already cooked), diced onions, jalapenos, and minced garlic. Stir in diced potatoes, tomatoes, kidney beans, sweet corn, chili powder, salt, and pepper, along with broth to cover. Bring to a boil, then simmer for 25-30 minutes until the potatoes are tender. Finally, don’t forget to add the beer slurry to thicken the soup and enhance its flavor!

How To Store Slow Cooker Cowboy Soup

To store cowboy soup, first, let it cool to room temperature. Next, keep it in an airtight container (or divide it into smaller portions) in the refrigerator. It will last up to 3-4 days. Reheat it on the stovetop or microwave. For longer storage, freeze the soup.

Freezing Cowboy Soup

To freeze cowboy soup, first, let it cool to room temperature. Next, place it in freezer-safe containers or bags. (I like to freeze it in individual or family-sized portions for easier reheating later.) Label and date the containers; it will last up to 3 months. Let it thaw in the refrigerator before reheating.