Description
This hearty Crock Pot Beef and Bean Soup is a comforting and nutritious meal perfect for any day. Featuring tender ground beef, cannellini beans, and a medley of vegetables slowly simmered in crushed tomatoes and stock, it’s packed with flavor and easy to prepare. Simply brown the meat and onions, combine all ingredients in a slow cooker, and let it cook to perfection over several hours for a rich, satisfying soup ideal for family dinners or meal prep.
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 Canned Goods
- 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 the Meat and Onions: Heat olive oil in a large skillet over medium heat. Add ground beef and chopped onion to the skillet. Season with half of the salt, pepper, and minced garlic. Cook, stirring occasionally, until the beef is fully browned and the onions are softened, about 8-10 minutes. Drain excess fat if necessary.
- Combine Ingredients in Slow Cooker: Transfer the cooked meat and onion mixture to the bottom of your slow cooker. Add the chopped carrots and celery, then stir to combine. Gently pour in the crushed tomatoes and stock, making sure to distribute evenly. Add the drained cannellini beans along with the remaining salt, pepper, and dried thyme. Stir all ingredients together thoroughly.
- Cook on Low: Cover the slow cooker with its lid and cook the soup on low heat for 5 hours. This slow simmer will infuse the flavors and tenderize all the ingredients beautifully.
- Add Corn and Continue Cooking: After 5 hours, remove the lid and stir in the frozen corn. Recover the slow cooker and cook for an additional 1 hour on low to allow the corn to heat through and soften slightly.
- Final Seasoning and Serve: Uncover the soup, stir well, and taste to adjust any seasoning if needed. Serve hot, garnished with your favorite fresh herbs or alongside crusty bread for a complete meal.
Notes
- For a thicker soup, you can mash some of the beans before adding or reduce the liquid slightly.
- If you prefer a spicier kick, add a pinch of crushed red pepper flakes along with the thyme.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Using vegetable stock makes this soup suitable for those avoiding meat-based broths.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
