Looking for a delicious, hearty meal that practically cooks itself? Look no further than this Slow Cooker Beef and Bean Soup recipe! Packed with flavorful ingredients and easy to prepare, this soup is perfect for cozy family dinners or meal prepping for the week ahead.
Why You’ll Love This Recipe?
- Great Flavors: The combination of ground beef, beans, and vegetables creates a rich and satisfying flavor profile.
- Quick Prep Time: With just a few simple steps, you can have this soup cooking in your slow cooker in no time.
- Perfect for Meal Prep: Make a big batch of this soup and enjoy it throughout the week for a convenient and nutritious meal option.
Ingredient Notes:
- Olive oil: Adds richness and helps to brown the beef.
- Ground beef: Provides protein and a hearty texture.
- Onion and garlic: Aromatic ingredients that enhance the overall flavor.
- Carrots and celery: Add sweetness and crunch to the soup.
- Frozen corn: Adds a pop of sweetness and color.
- Crushed tomatoes: Provides a rich, tomatoey base for the soup.
- Vegetable or chicken stock: Adds depth of flavor and liquid to the soup.
- Cannellini beans: Creamy beans that add protein and fiber.
- Salt, pepper, and dried thyme: Seasonings that enhance the overall taste of the soup.
Step-by-Step Instructions:
- Heat olive oil in a large skillet and brown the ground beef with onion, garlic, salt, and pepper.
- Transfer the beef mixture to the slow cooker and add carrots, celery, tomatoes, stock, beans, and thyme.
- Cook on low for hours, then add corn and cook for an additional hour.
- Adjust seasoning if needed and serve hot with your favorite herbs or bread.
Helpful Tips:
- For a thicker soup, mash some of the beans before adding.
- Add a pinch of crushed red pepper flakes for a spicier kick.
- Store leftovers in the fridge for up to days or freeze for up to months.
Expert Tips for the Best Results:
- Browning the beef before adding it to the slow cooker adds depth of flavor.
- Stirring in the corn towards the end ensures it stays crisp and sweet.
- Garnish with fresh herbs like parsley or cilantro for a burst of freshness.
Serving Suggestions:
This soup pairs perfectly with a side of crusty bread for dipping or a simple green salad. For drinks, try a glass of red wine or a refreshing iced tea.
Storage and Reheating Tips:
To store, let the soup cool completely before transferring it to an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock to thin it out if needed.
Frequently Asked Questions:
- Can I use ground turkey instead of beef?
Yes, ground turkey can be substituted for beef for a leaner option. - Can I use dried beans instead of canned?
If using dried beans, they will need to be cooked before adding to the soup. - Can I add other vegetables to this soup?
Feel free to customize the soup with your favorite veggies like bell peppers or zucchini.
Conclusion:
Warm, comforting, and packed with flavor, this Slow Cooker Beef and Bean Soup is sure to become a family favorite. Give it a try and let us know how it turns out! Enjoy!
Print
Slow Cooker Beef and Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Beef and Bean Soup is a hearty and flavorful dish perfect for a cozy meal. Packed with ground beef, vegetables, beans, and savory seasonings, this soup is easy to make and even better the next day.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 2 pounds ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, chopped
- 2 celery stalks, chopped
- 2 cups frozen corn
- 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
- Brown Beef and Onions: Heat olive oil in a skillet, brown beef with onions, garlic, salt, and pepper.
- Prepare Slow Cooker: Transfer meat mixture to slow cooker, add carrots, celery, tomatoes, stock, beans, remaining seasonings, and stir.
- Cook: Cover and cook on low for 5 hours. Add corn and cook for an additional 1 hour.
- Serve: Adjust seasoning if needed, garnish, and serve hot.
Notes
- For a thicker soup, mash some beans or reduce liquid.
- For a spicier kick, add crushed red pepper flakes.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Suitable for vegetarians with vegetable stock.