Part 6/7:
The hubbub of this dish lies in its medley of ingredients: chopped Yukon Gold potatoes, frozen corn, and a combination of different beans (green beans, kidney, and pinto beans) all converge in the slow cooker alongside fire-roasted tomatoes and beef stock. Various spices such as chili powder, cumin, and oregano infuse deep flavors, creating a warmth synonymous with cowboy cooking.
Once everything is mixed together, it can be cooked on high for about three to five hours, producing a thick yet broth-like soup that’s simply delightful. A hearty meal like this is ideal for those cold, wintry evenings, particularly when paired with warm biscuits for dipping.