Ingredients:
° 2 pounds ground beef
° 2 packages (16 ounces) kielbasa sausage, cut into 1/2-inch pieces
° 2 garlic cloves, minced
° 1 onion, chopped
° 2 cans (14.5 ounces) peeled and diced tomatoes, drained
° 4 medium baked potatoes, peeled and diced
° 2 (15 ounce) cans pinto beans, with liquid
° 2 cans (15.2 ounces) whole kernel corn, with liquid
° 1 can (14.5 ounces) diced tomatoes with green chiles, with liquid
° 1 package (10 ounces) frozen mixed vegetables
° 4 cups of water
° 2 teaspoons ground cumin
° 2 teaspoons chili powder
° salt and pepper to taste
Methods:
Crumble the ground beef into a large skillet over medium-high heat. Add sausage, garlic and onion; cook and stir until meat is no longer pink. Drain the fat and transfer the contents of the pan to a large saucepan.
Pour the tomatoes into the pot with the meat and stir in the potatoes, pinto beans, corn, diced tomatoes with the chiles, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better.
FAQs for Crockpot Cowboy Soup Recipe
Q1: Can I use a different type of meat instead of ground beef?
A1: Absolutely! You can substitute ground beef with ground turkey, chicken, or even a meatless alternative if you prefer.
Q2: Can I skip the kielbasa sausage or use a different type of sausage?
A2: Yes, you can omit the kielbasa or choose another type of sausage that suits your taste. The recipe is flexible, so feel free to customize it.
Q3: How do I adjust the spice level of the soup?
A3: To control the spiciness, you can adjust the amount of chili powder or choose a mild or hot variation of diced tomatoes with green chiles.
Q4: Can I use fresh vegetables instead of frozen mixed vegetables?
A4: Certainly! You can use fresh vegetables, but keep in mind that the cooking time may vary. Add them during the last hour of cooking to ensure they’re tender.
Q5: Is it necessary to peel the baked potatoes?
A5: While you can leave the potato skins on for added texture and nutrients, peeling them is a personal preference. Feel free to adjust based on your liking.
Q6: Can I make this soup ahead of time and reheat it?
A6: Yes, this soup reheats well. In fact, the flavors tend to develop even more when reheated, making it a great option for meal prepping.
Q7: How can I store leftovers?
A7: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for longer storage; just ensure the soup is completely cooled before freezing.
Q8: Can I use low-sodium versions of canned ingredients to reduce the salt content?
A8: Absolutely! If you’re watching your sodium intake, opt for low-sodium or no-salt-added versions of canned tomatoes, beans, and corn.
Q9: Can I cook this recipe on the stovetop instead of using a crockpot?
A9: Yes, you can adapt this recipe for stovetop cooking. Simmer the soup in a large pot over low heat, stirring occasionally, until all the flavors meld together.
Q10: Can I add additional spices or herbs to enhance the flavor?
A10: Certainly! Feel free to experiment with additional herbs and spices to suit your taste. Thyme, oregano, or paprika could be excellent additions. Adjust according to your preferences.