Slow Cooker Beef and Bean Soup Recipe

Ingredients

• 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
• 1 28-ounce can crushed tomatoes
• 2 cups vegetable or chicken stock
• 1 can cannellini beans, drained and rinsed
• 1 tablespoon salt (divided)
• 1/2 teaspoon fresh cracked pepper (divided)
• 1/4 teaspoon dried thyme

Instructions

1. 1

   Brown the ground beef and onions: Heat olive oil in a large skillet over medium heat. Add ground beef and chopped onion. Season with half of the salt, pepper, and minced garlic. Cook, stirring occasionally, until the beef is fully browned and onions are softened, about 8-10 minutes. Drain excess fat if necessary.

2. 2

   Combine ingredients in slow cooker: Transfer the cooked beef and onion mixture to the slow cooker. Add chopped carrots and celery, stir to combine. Pour in crushed tomatoes and stock evenly. Add cannellini beans along with remaining salt, pepper, and dried thyme. Stir thoroughly.

3. 3

   Cook soup on low: Cover the slow cooker and cook on low heat for 5 hours to allow flavors to develop and ingredients to tenderize.

4. 4

   Add corn and continue cooking: Remove lid and stir in frozen corn. Recover and cook for an additional 1 hour on low to heat and soften the corn.

5. 5

   Finish and serve: Uncover the soup, stir well, and adjust seasoning to taste if needed. Serve hot, optionally garnished with fresh herbs or with crusty bread for a complete meal.