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Donna R. Luis

Crock Pot Beef Bean Soup

This cozy slow cooker soup brings together savory ground beef, creamy cannellini beans, sweet corn, tender vegetables, and crushed tomatoes in one hearty bowl. It takes just 15 minutes to prepare before the slow cooker does most of the work, making it an easy option for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 people
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

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 freshly cracked black pepper
  • ¼ teaspoon dried thyme

Equipment

  • Large skillet
  • Slow cooker
  • Wooden spoon or sturdy spatula
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Colander or fine-mesh strainer for rinsing the beans
  • Ladle for serving

Method
 

  1. Brown the Beef: Heat the olive oil in a large skillet. Add the ground beef and chopped onion, then season with half of the salt, pepper, and minced garlic.
    Cook until the beef is done.
  2. Build the Soup: Transfer the cooked beef and onion mixture to the bottom of the slow cooker.
    Add the chopped carrots and celery, stirring them together with the beef mixture.
  3. Add the Liquid: Gently pour the crushed tomatoes and stock into the slow cooker. Add the drained cannellini beans, remaining salt and pepper, and dried thyme.
  4. Combine the Ingredients: Stir everything together gently until the beef, vegetables, beans, tomatoes, stock, and seasonings are evenly distributed.
  5. Slow Cook the Soup: Cover the slow cooker and cook on low for 5 hours, allowing the vegetables and other ingredients to develop their flavors.
  6. Add the Corn: Remove the lid and stir in the frozen corn.
    Continue cooking for 1 additional hour.
  7. Finish and Serve: Stir the finished soup thoroughly, taste and adjust the seasoning as needed, then serve hot.

Notes

  • Use low-sodium beef broth or vegetable stock if you want more control over the soup’s saltiness.
  • Keep the slow cooker from becoming overcrowded; it should be about two-thirds full for proper cooking.
  • For a freezer meal, allow the finished soup to cool completely before transferring it to freezer-safe containers.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftovers on the stovetop or in the microwave until heated through.