Slow Cooker Cowboy Soup
Looking for a flavorful and easy recipe? Try Slow Cooker Cowboy Soup! A hearty combination of beef, kielbasa, potatoes, beans, corn, and jalapeno peppers in a tasty tomato broth.
Servings: 8 people
Calories: 557kcal
Ingredients
- 1 pound ground beef
- 1 ring (13.9 ounces) kielbasa, sliced into ¼-inch rounds
- 2 medium russet potatoes, rinsed, peeled, diced to about ½-inch cubes
- 1 small yellow onion, diced (approximately 1 cup)
- 1 large jalapeno pepper, seeded, finely diced
- 1 teaspoon garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 2 cans (15.25 ounces each) kidney beans, rinsed, drained
- 1 can (15.25 ounces) sweet corn, undrained
- 1 tablespoon chili powder
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 4 cups (32 ounces / 960 g) beef broth
Beer Slurry
- 2 tablespoons cornstarch
- ½ cup light lager beer, we used Pabst Blue Ribbon (PBR)
- parsley, chopped for garnish
Instructions
- In a skillet over medium heat, cook the ground beef until browned (8-10 minutes), breaking it up as it cooks. Drain any excess grease.
- Season beef with 1 teaspoon salt and ½ teaspoon pepper. Transfer the beef to the bowl of a slow cooker.
- To the same skillet you cooked the ground beef, add the kielbasa. Heat until browned, about 2-3 minutes per side.
- To the bowl of the slow cooker, add kielbasa, potatoes, onion, jalapeno, garlic, tomatoes, beans, corn, chili powder, the remaining salt and pepper, and beef broth.
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are fork-tender.
- At the end of the cooking time, make the beer slurry. To a small bowl, add cornstarch and beer. Stir to combine.
- Add the slurry to the soup. Stir and let simmer on low for about 10 minutes, or until the soup thickens slightly.
- Serve hot, garnished with freshly chopped parsley.
Video
Nutrition
Serving: 1portion | Calories: 557kcal