Crock Pot Cowboy Bean Soup Recipe Cowboy beans, Bean soup

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1. Cook the meat and onions. The first thing you do once your pot is hot is cook the ground beef and onions. Break the meat into smaller chunks while you're cooking it. Once the meat browns, add the garlic, as well. These ingredients form a flavorsome base for everything else to build on. 2. Add everything else.

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Step 2: Add in the Vegetables. Drain off the fat and add the onion, garlic, potatoes, carrots, celery, tomatoes, and black beans to the pot. Sautee until the vegetables have softened, about 5 minutes. You'll know when they are done when you can easily pierce them with a fork.

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Brown and drain ground beef. Place beef and potatoes in large slow cooker. Add all cans of vegetables, can of tomato soup, and diced tomatoes. Salt and pepper to taste. Finally, add the secret ingredient that sets this apart from your average soup- sugar!! Mix together well and cook on low for 2-3 hours in slow cooker. Recipe Notes.

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Use a wooden spatula to break the ground beef into small pieces. Cook the ground beef for 4-5 minutes, until browned. Drain the fat if needed, and then stir in ½ teaspoon kosher salt, 1 teaspoon of chili powder and 1 teaspoon cumin. Step Two: Add all the remaining ingredients to the pot, and bring the soup to a simmer.

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Place the ground meat into the crock pot. Step 3. Add chopped onion, minced garlic, beef broth, pinto beans, tomatoes, potatoes, green chiles, frozen mixed vegetables, frozen corn, cumin, chili pepper, salt and pepper to the crock pot. Step 4. Cover the crockpot and cook on low for 2-3 hours or on high for 1-2 hours.

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Add the garlic, chili powder, cumin, paprika, salt and pepper. 5. Add the tomatoes, all the beans, corn, potatoes and broth. 6. Bring the soup to a boil over high heat, and then reduce it to a simmer. Simmer the soup for approximately 30 - 40 minutes or until the potatoes are tender. 7.

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2 large carrots, 15 ounces diced tomatoes, 15 ounces pinto beans, 15 ounces corn kernels. Pour the beef broth into the crock pot and give everything a good stir to combine. 4 cups beef broth. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.

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Instructions. Heat a skillet over medium heat and add the ground beef. Season it with a pinch of salt and pepper. Brown the ground beef until cooked through, then drain the excess fat. Place the cooked ground beef and cubed potatoes into a large slow cooker.

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Add the ground beef and cook until no longer pink. Next, add garlic, cumin, chili powder, oregano, salt, and pepper. Stir and cook for 1-2 minutes. Stir in the canned tomatoes, chili beans, corn, green beans, and potatoes in the pot, then cover with the beef broth. Bring to a boil, then reduce to a simmer.

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3. Place beef and potatoes in large slow cooker. 4. Add all cans of vegetables, can of tomato soup, and diced tomatoes. 5. Salt and pepper to taste. 6. Finally, add the secret ingredient that sets this apart from your average soup- sugar (thanks to my grandma Hazel)!! Mix together well and cook on low for 2-3 hours in slow cooker.

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Pour the beef broth or chicken broth over the ingredients in the slow cooker. The broth helps to create a flavorful base for the soup. 6. Cook the Cowboy Soup: Cover the slow cooker with the lid and cook the soup on low heat for 6-8 hours or on high heat for 3-4 hours. The longer cooking time allows the flavors to meld and develop fully. 7.

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Place the lid on top and set your crockpot on low heat for 6-8 hours or high for 3-4. I always prefer to go with low and slow, but you can let your schedule guide you. Add all veggie and spices to slow cooker. squeeze some fresh lime juice overtop. add in liquid and stir to combine.

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Step 1: Brown the Meats. In a skillet over medium heat, brown the beef stew meat and smoked sausage until nicely seared. Transfer to the crockpot. Step 2: Crockpot Assembly. Add diced onions, minced garlic, diced tomatoes, black beans, kidney beans, corn, beef broth, water, bay leaves, thyme, smoked paprika, salt, and pepper to the crockpot.

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If you accidentally drained them, no worries; just add extra broth or water. Bring the soup to a boil before reducing the heat to a simmer. Cover the pot with a lid and cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes. Serve the soup along with cowboy lasagna.

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Brown ground beef, breaking it into small pieces. Drain any excess grease and transfer the meat to the crockpot. Add chopped onion, minced garlic, beef broth, pinto beans, tomatoes, potatoes, green chiles, frozen mixed vegetables, frozen corn, cumin, chili powder, salt, and pepper to the crockpot. Cover and cook on low for 2-3 hours or on high.

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Drain if needed. Add Garlic to the pan with the beef, and cook for just 30 seconds. Fill the Soup Pot: Add diced tomatoes, Rotel, beans, corn, mixed vegetables, and potatoes to the dutch oven, then cover with beef broth. Season: Stir in chili powder, cumin, sugar, salt, and pepper.