Crock Pot Beef And Bean Soup
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.
Servings: 8
Calories: 380kcal
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
Calories: 380kcal | Carbohydrates: 15g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1059mg | Potassium: 600mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5120IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 3mg