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
Scale
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.