Slow Cooker Beef Soup

Crock Pot Beef and Bean Soup
Crock Pot Beef and Bean Soup. Diana Rattray
Ratings (4)
  • Total: 5 hrs 15 mins
  • Prep: 15 mins
  • Cook: 5 hrs
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
548 Calories
13g Fat
68g Carbs
42g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 548
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 20%
Cholesterol 67mg 22%
Sodium 292mg 13%
Total Carbohydrate 68g 25%
Dietary Fiber 16g 58%
Protein 42g
Calcium 160mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This great tasting beef soup is made with lean ground beef, canned red beans, and optional rice. I added some shredded cabbage (actually slaw mix with some shredded carrot) to the soup pictured, along with the rice. The tomato juice or V-8 and beef broth flavor it nicely, along with a little garlic powder.

Feel free to add diced celery and shredded carrots along with the onion and bell pepper when you're browning the beef. It's a versatile soup, and can easily be made low carb by eliminating rice or pasta, and the beans. You could add extra ground beef and veggies to the mixture. 

Cook the rice or pasta separately or use the convenient pre-cooked "Ready Rice."

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1/2 cup chopped onions
  • 1/4 cup green bell pepper
  • 1 cup corn kernels
  • 1 1/2 cups shredded cabbage, optional
  • 1 can (15 ounces) pinto beans or small red beans, undrained
  • 1 can (10 3/4 ounces) condensed beef broth* 
  • 1 can (14.5 ounces) diced tomatoes
  • 1 1/4 cups tomato juice or V-8
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper, to taste
  • 1/2 to 1 cup of cooked rice or small pasta, such as ditalini or alphabet, optional

Steps to Make It

  1. Heat the olive oil in a large skillet or saute pan over medium heat. Add the ground beef and cook, breaking up with a spatula, for about 5 minutes. Add the chopped onions and bell pepper and cook, stirring, until the ground beef is no longer pink.

  2. Transfer the ground beef mixture to a 4- to 5-quart slow cooker with a slotted spoon.

  3. To the slow cooker add the corn, cabbage, if using, the diced tomatoes, beef broth, tomato juice or V-8, and garlic powder.

  4. Cover and cook on LOW for 4 to 6 hours. Add cooked rice or pasta about 5 to 10 minutes before serving time.

  5. Taste and add kosher salt and freshly ground black pepper, as needed

Serve the soup with crusty bread, crackers, or biscuits, or with a tossed salad or half sandwich. 

* Use about 1 1/2 cups of homemade concentrated beef broth (double strength) in place of the condensed soup.