Slow Cooker Beef and Bean Soup Recipe
| |

Slow Cooker Beef and Bean Soup Recipe

ByLily Carter
Jump to Recipe·Print Recipe

If you’ve been hunting for a hearty, comforting meal that practically cooks itself, then you’re going to love this Slow Cooker Beef and Bean Soup Recipe. It’s one of those dishes where you toss everything into the slow cooker in the morning, and by dinner, you’ve got a rich, flavorful soup that warms you from the inside out. I find it perfect for busy weeknights or cozy weekends when you just want to relax without fussing over dinner.

What makes this Slow Cooker Beef and Bean Soup Recipe truly special is how the flavors meld beautifully with slow, gentle heat. The beef gets tender, the beans soak up all that savory goodness, and the veggies add just the right texture and sweetness. Plus, it’s incredibly flexible—you can customize it to suit your mood, making it a reliable staple I’ll happily turn to all year long.

Ingredients You’ll Need

These ingredients come together to create a wholesome, balanced soup that’s rich in flavor and nutrition. When shopping, look for fresh vegetables and quality ground beef, and don’t hesitate to pick your favorite brand of beans for that extra comfort touch.

  • Olive oil: A good-quality olive oil adds depth and helps brown the beef beautifully.
  • Ground beef: I use lean ground beef to keep it hearty without too much grease. Browning it well adds tons of flavor.
  • Onion: Chopped onion adds natural sweetness and a foundation of savory aroma.
  • Garlic: Fresh minced garlic is a must—it wakes up all the flavors.
  • Carrots: They add a gentle sweetness and a lovely texture to the soup.
  • Celery stalks: Celery gives that classic soup flavor and a subtle crunch.
  • Frozen corn: Adding it near the end keeps the kernels sweet and tender, without getting mushy.
  • Crushed tomatoes (canned): The base for a tangy, vibrant broth.
  • Vegetable or chicken stock: Choose your preference for a richer or lighter flavor profile.
  • Cannellini beans (canned, drained, rinsed): These creamy beans soak up all those lovely flavors and add protein and fiber.
  • Salt and fresh cracked pepper: Seasoning is key, and I recommend adjusting to taste during cooking.
  • Dried thyme: This subtle herb ties the whole soup together with an earthy hint.

Variations

I like to change things up depending on what I have on hand or the season, and you should absolutely feel free to do the same. This Slow Cooker Beef and Bean Soup Recipe invites personalization, which is why I think it’s such a keeper.

  • Spicy twist: Adding crushed red pepper flakes gives the soup a lively kick—perfect if you enjoy a little heat. I tried this last winter, and it instantly brightened up those chilly evenings.
  • Vegetarian version: Swap out beef for extra beans or lentils and use vegetable stock to keep things meat-free but still packed with flavor.
  • Thicker soup: For a heartier, stew-like feel, I often mash some of the beans before adding them—a simple trick that makes a big difference.
  • Seasonal veggies: In the fall, I add some diced butternut squash or sweet potatoes. It adds sweetness and a lovely texture.

How to Make Slow Cooker Beef and Bean Soup Recipe

Step 1: Brown the Beef and Build Flavor

Start by heating olive oil in a large skillet over medium heat. Add the ground beef and chopped onion, seasoning with half the salt, pepper, and the minced garlic. The key here is patience—let the beef brown fully without stirring too often so it develops those delicious caramelized bits. It usually takes about 8 to 10 minutes, and when the onions turn translucent and soft, you’re good to go. Don’t forget to drain any excess fat to keep your soup from getting greasy.

Step 2: Layer Ingredients in the Slow Cooker

Transfer your browned beef and onion mixture into the slow cooker. Add the chopped carrots and celery, spreading them evenly. Pour in the crushed tomatoes and stock gently to keep the layers balanced. Add your rinsed cannellini beans along with the remaining salt, pepper, and dried thyme. Give everything a good stir so the flavors start mingling early on.

Step 3: Slow Cook and Finish with Corn

Put the lid on your slow cooker and set it to low for 5 hours. This slow simmer lets all the flavors develop deeply while tenderizing every ingredient just right. After 5 hours, add the frozen corn, cover again, and cook for one more hour on low. This last step keeps the corn fresh-tasting and just tender enough without getting mushy or overcooked.

Step 4: Final Taste and Serve

Once done, give your soup a good stir and taste for seasoning—adjust salt and pepper if needed. Now you’re ready to dish it out and enjoy the fruits of your slow cooker labor!

How to Serve Slow Cooker Beef and Bean Soup Recipe

The image shows seven separate white bowls and an onion arranged on a white marbled surface. In the largest bowl to the right center, there is a layer of raw ground meat, pink with a slightly coarse texture. To its left, five smaller bowls hold various ingredients: the top bowl contains light green olive oil with a smooth liquid texture, below it is a bowl of white beans with a shiny, firm appearance, and at the bottom left is a bowl of red tomato sauce with visible chunks of orange carrots. Next to the ground meat bowl on the lower right is a bowl filled with pale green chopped celery, and above it is a small bowl of dry dried thyme with a fine texture. An unpeeled golden-brown onion and sprigs of fresh green thyme rest above and to the right of the main bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bowl with a sprinkle of fresh parsley or chopped cilantro—that little pop of green adds brightness and freshness. Sometimes, a dollop of sour cream or a few shreds of sharp cheddar cheese work wonders too, especially on cold evenings.

Side Dishes

Some crusty bread or warm cornbread pairs perfectly with this soup, making it a full, hearty meal. When I want something lighter, a simple green salad on the side balances the richness beautifully.

Creative Ways to Present

For a special family dinner, I like to serve this Slow Cooker Beef and Bean Soup Recipe in individual bread bowls. It’s fun, cozy, and a real crowd-pleaser that makes an everyday meal feel festive.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover soup in airtight containers in the fridge where it stays fresh for up to 4 days. Reheating just a portion at a time ensures the texture and flavor remain lovely.

Freezing

This Slow Cooker Beef and Bean Soup Recipe freezes like a dream. I portion it into freezer-safe containers or heavy-duty freezer bags, and it keeps well up to 3 months. When I’m ready for a quick meal, just thaw overnight in the fridge.

Reheating

To warm it back up, I prefer reheating on the stove over low to medium heat—it keeps the beans intact and the beef tender without drying out the soup. A splash of water or stock can help loosen it if it’s thickened too much in the fridge.

FAQs

  1. Can I use different types of beans in this soup?

    Absolutely! While cannellini beans give a creamy texture, you can swap in kidney beans, black beans, or pinto beans depending on what you have. Just make sure to rinse canned beans well before adding.

  2. Is it necessary to brown the beef before adding it to the slow cooker?

    Browning the beef is highly recommended because it builds more flavor and improves texture. Plus, it helps render some fat that can be drained so the soup isn’t greasy. If you’re really pressed for time, you can skip it, but the end result won’t be quite as rich.

  3. How do I make this soup thicker?

    To thicken the soup, mash some of the cannellini beans before adding them in, or reduce the amount of stock slightly. Another trick is to let the soup simmer uncovered for the last 15-20 minutes to let some liquid evaporate.

  4. Can I prepare this soup in advance?

    Yes! You can chop the veggies and brown the beef the day before, then refrigerate everything separately. When you’re ready, layer the ingredients in the slow cooker and start cooking. This saves time on busy days.

  5. Can I double this recipe in a larger slow cooker?

    Doubling works well if you have a large enough slow cooker. Just keep the cooking time the same but check the soup towards the end to make sure the veggies are tender and flavors are well developed.

Final Thoughts

This Slow Cooker Beef and Bean Soup Recipe holds a special place in my kitchen routine because it’s so reliably delicious and easy. Whether it’s a busy weekday or a lazy weekend, I know this soup will fill the house with the kind of warm, inviting aromas that make everyone smile. Give it a try—you might just find it becomes your new go-to comfort food.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow Cooker Beef and Bean Soup Recipe

Slow Cooker Beef and Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 98 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

A hearty and comforting Slow Cooker Beef and Bean Soup packed with ground beef, vegetables, cannellini beans, and a rich tomato base, perfect for an easy, hands-off meal that simmers all day to meld flavors beautifully.

Ingredients

Scale

Meat and Vegetables

  • 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

Liquids and Beans

  • 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

  1. Brown the Beef 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.
  2. 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.
  3. Cook Soup 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.
  4. 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.
  5. 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.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

Similar Posts