Hearty Crock Pot Cowboy Soup

Prep Time: 15 minutes
Cook Time: 2-3 hours (Slow Cooker)
Total Time: 2 hours 15 minutes
Yield: 6-8 servings
Category: Soup, Tex-Mex
Cuisine: American

Ingredients:

• 2 lbs ground beef
• 4 Yukon Gold potatoes, peeled and cubed
• 2 cans mixed vegetables, undrained
• 1 can sweet corn, undrained
• 1 can condensed tomato soup
• 1 can diced tomatoes
• 1 can cut green beans, undrained
• Pinch of salt
• Dash of pepper
• 2 tablespoons sugar

Instructions:

1. Prepare Ingredients:
   • Peel and cut Yukon Gold potatoes into small cubes.
   • Brown and drain ground beef.
2. Combine Ingredients in Slow Cooker:
   • Place the browned ground beef and cubed potatoes in a large slow cooker.
3. Add Canned Vegetables:
   • Add the cans of mixed vegetables, sweet corn, condensed tomato soup, diced tomatoes, and cut green beans to the slow cooker. Do not drain the cans; add the contents directly to the slow cooker.
4. Season:
   • Season with a pinch of salt and a dash of pepper.
5. Add Sugar:
   • Add 2 tablespoons of sugar. This secret ingredient enhances the flavor of the soup.
6. Mix and Cook:
   • Mix all the ingredients together well.
   • Cook on low for 2-3 hours in the slow cooker.
7. Serve:
   • Once the soup is cooked, serve this hearty Cowboy Soup on a cold winter day or enjoy it during game-day events.

Note: Feel free to substitute fresh or frozen veggies, but if using those, consider adding a can or two of beef stock for additional liquid and flavor. When using canned vegetables, adding them undrained provides both liquid and flavor to the soup. Adjust salt and pepper to taste