Crock Pot Beef And Bean Soup with creamy white beans, and hearty beef is the perfect winter soup. It’s incredibly easy to make and packed with tons of filling ingredients so it will keep you fueled through busy winter days and warm on lazy weekends.
While this soup is the whole package, if you want to serve it with some accompaniments, try my Crispy Oven Roasted Brussels Sprouts, Fresh Tomato Salad, and Homemade Croutons!
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Crock Pot Beef And Bean Soup: Homestyle Goodness
Soup is a must-make when the temperature drops and my craving for comfort food kicks in. This soup (my grandmother’s vegetable soup recipe inspires that) is the first on my menu when planning for a cold week. It truly is one of my family’s favorite soup recipes because it keeps you full, and it’s so easy for me to make!
Beef And Bean Slow Cooker Soup Ingredients
This slow-cooker ground beef and bean soup takes pantry staple ingredients and elevates them into a delicious meal!
- For the base – the base of this delicious soup starts with vegetable stock or beef broth, garlic, onion, carrots, and celery.
- The hearty add-ins – next, I add crushed tomatoes, cannellini beans, frozen corn, and beef.
- The seasonings – salt, fresh cracked pepper, and dried thyme.
Variations And Additions
- If you don’t have cannellini beans, you can use white navy beans, or you can try adding cooked barley to make beef barley soup.
- This recipe is sometimes called “hamburger soup,” but you can change out the beef for ground sausage or ground turkey.
- Add a Mexican flare by adding black beans and using green chilies in place of dried thyme.
- Vegetables, like green beans, bell pepper, and peas are great additions.
- Dried oregano, basil, bay leaf, or chili powder are great seasonings to add.
How To Make White Bean And Beef Soup
- Brown the beef with the onion, half of the salt, pepper, and garlic in a hot skillet with oil.
- Once the beef is cooked, place it in the slow cooker.
- Add the carrots and celery then mix.
- Add the tomatoes, stock, beans, and seasonings.
- Stir to combine, then cover and cook on low for 5 hours.
- Once the time is up, add the corn and continue to cook for 1 hour covered. Stir, and taste to adjust any seasonings.
Tips For Making This Recipe
Using a crock pot for cooking bean and beef soup is a great way to achieve a rich, flavorful dish with minimal effort, and using a slow cooker is the ultimate hack for busy people.
- Cook the beef before adding it to the crock pot. Then layer in the other ingredients.
- Slow cooking allows the flavors in the soup to develop and meld together, creating a more complex and rich taste, so make sure to use good-quality ingredients.
- Use low sodium beef broth or vegetable stock.
- Avoid overcrowding. The crock pot should be about two-thirds full to allow for proper cooking.
Recipe Questions And Answers
Yes, the slow cooker does not brown the beef which helps to caramelize the outside and add texture. It also won’t cook it completely through in 5 hours.
No, you don’t need to drain the fat. You can if you want but if you use leaner ground beef (like 90/10) you are fine to leave the fat.
Absolutely! This soup makes a great freezer meal. Make the soup according to the instructions, let it cool then store it in freezer-safe containers. Just reheat on the stovetop when you’re ready to enjoy it.
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove top or in the microwave.
Serving Ideas
Serve a warm bowl of this hearty soup with Cornbread Muffins or Garlic Knots. It’s so good on game day or movie night with Spicy Ranch Crackers and Crescent Roll Pigs In A Blanket. And, I love topping it with Pickled Red Onions and a side of Southern Corn Fritters.
Try More Warm And Cozy Soup Recipes
If you tried this Crock Pot Beef And Bean Soup Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground beef
- 1 onion – chopped
- 2 cloves garlic – minced
- 4 carrots – chopped
- 2 celery stalks – chopped
- 1 28 ounce can crushed tomatoes
- 2 cups vegetable or chicken stock
- 1 can cannellini beans – drained and rinsed
- 2 cups frozen corn
- 1 tablespoon salt
- ½ teaspoon fresh cracked pepper
- ¼ teaspoon dried thyme
Instructions
- Heat olive oil in a large skillet. Add the ground beef and onion. Add half of salt, pepper and garlic. Cook until the meat is done.
- Place meat and onion mixture in the bottom of slow cooker. Add chopped carrot and celery and mix together. Gently pour in tomatoes and stock. Add beans, salt, pepper and thyme. Stir to blend all ingredients.
- Cover and cook soup on low for 5 hours.
- Uncover and add corn. Cook for 1 additional hour.
- Stir soup, taste to adjust seasoning and serve.
Notes
- Use low sodium beef broth or vegetable stock.
- Avoid overcrowding. The crock pot should be about two-thirds full to allow for proper cooking.
- This soup makes a great freezer meal. Make the soup according to the instructions, let it cool then store it in freezer-safe containers. Just reheat on the stovetop when you’re ready to enjoy it.
- Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove top or in the microwave.
Nutrition
Want To Know More About Slow Cooking?
If you are new to cooking with a Crock Pot or just don’t know where to start, I’ve got something to help. I’ve put together a helpful guide with tips and recipes to get you using a slow cooker like a pro!
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