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Slow Cooker Beef and Bean Soup Recipe

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★★★★★

4.6 from 135 reviews

A hearty and comforting Slow Cooker Beef and Bean Soup, packed with ground beef, vegetables, beans, and tomatoes, slow simmered to perfection for rich flavor and tender texture. Perfect for an easy, nutritious weeknight meal that requires minimal hands-on time.

Ingredients

Scale

Meat and Aromatics

  • 1 tablespoon olive oil
  • 2 pounds ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced

Vegetables

  • 4 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups frozen corn

Liquids and Beans

  • 1 28-ounce can crushed tomatoes
  • 2 cups vegetable or chicken stock
  • 1 can cannellini beans, drained and rinsed

Seasonings

  • 1 tablespoon salt (divided)
  • ½ teaspoon fresh cracked pepper (divided)
  • ¼ teaspoon dried thyme

Instructions

  1. Brown the ground beef and onions: Heat olive oil in a large skillet over medium heat. Add ground beef and chopped onion. Season with half of the salt, pepper, and minced garlic. Cook, stirring occasionally, until the beef is fully browned and onions are softened, about 8-10 minutes. Drain excess fat if necessary.
  2. Combine ingredients in slow cooker: Transfer the cooked beef and onion mixture to the slow cooker. Add chopped carrots and celery, stir to combine. Pour in crushed tomatoes and stock evenly. Add cannellini beans along with remaining salt, pepper, and dried thyme. Stir thoroughly.
  3. Cook soup on low: Cover the slow cooker and cook on low heat for 5 hours to allow flavors to develop and ingredients to tenderize.
  4. Add corn and continue cooking: Remove lid and stir in frozen corn. Recover and cook for an additional 1 hour on low to heat and soften the corn.
  5. Finish and serve: Uncover the soup, stir well, and adjust seasoning to taste if needed. Serve hot, optionally garnished with fresh herbs or with crusty bread for a complete meal.

Notes

  • For a thicker soup, mash some of the beans before adding or reduce the liquid slightly.
  • To add heat, include crushed red pepper flakes with the thyme.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Using vegetable stock makes this recipe suitable for those avoiding meat-based broths.

Keywords: slow cooker beef soup, beef and bean soup, easy slow cooker recipes, hearty beef soup, crockpot soup, ground beef soup

Find it online: https://busyrecipe.com/slow-cooker-beef-and-bean-soup-recipe/