Hearty Crockpot Cowboy Soup

INGREDIENTS:

For the Soup:

Ground beef (1 lb)

Olive oil (1 tbsp)

Onion (1 medium, diced)

Garlic (3 cloves, minced)

Potatoes (3 medium, diced)

Carrots (2, peeled and sliced)

Celery (2 stalks, chopped)

Canned diced tomatoes (2 cans, 14.5 oz each)

Canned whole kernel corn (1 can, 15 oz, drained)

Canned kidney beans (1 can, 15 oz, drained and rinsed)

Canned pinto beans (1 can, 15 oz, drained and rinsed)

Tomato sauce (1 can, 15 oz)

Beef broth (4 cups)

Frozen mixed vegetables (1 ½ cups)

Worcestershire sauce (1 tbsp)

Chili powder (1 tsp)

Paprika (1 tsp)

Ground cumin (1 tsp)

Salt (1 tsp)

Black pepper (½ tsp)

Bay leaves (2)

DIRECTIONS:

Step 1: Brown the Ground Beef
In a large skillet over medium heat, add the olive oil and brown the ground beef until fully cooked, breaking it up with a spoon as it cooks (about 5-7 minutes). Add the diced onion and minced garlic to the skillet, and cook for an additional 2-3 minutes until the onion is softened. Drain any excess fat and transfer the beef mixture to the slow cooker.

Step 2: Add the Vegetables and Broth
Add the diced potatoes, sliced carrots, chopped celery, canned diced tomatoes (with juice), corn, kidney beans, pinto beans, tomato sauce, and beef broth to the slow cooker.

Step 3: Season the Soup
Stir in the frozen mixed vegetables, Worcestershire sauce, chili powder, paprika, ground cumin, salt, black pepper, and bay leaves. Mix well to combine all the ingredients.

Step 4: Cook the Soup
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors are well combined.

Step 5: Serve and Enjoy
Remove the bay leaves before serving. Ladle the soup into bowls and garnish with fresh herbs, shredded cheese, or a dollop of sour cream if desired. Serve with crusty bread or cornbread for a complete meal. Enjoy this hearty and delicious soup!