Slow Cooker Beef and Bean

This Slow Cooker Beef and Bean Soup has become one of my must makes during chilly evenings when I want big comfort with very little fuss. You get tender beef hearty beans and a medley of vegetables all simmered together into something you want to eat all week. The slow cooker does most of the work so you can relax while rich flavors mingle.

I first tried this for a family Sunday dinner and the kitchen smelled incredible all afternoon. Since then it is the recipe I bring out when the craving for cozy homestyle food hits.

What You'll Need

• Ground beef: for a rich meaty base try to pick beef with good marbling for more flavor
• Onion and garlic: for an aromatic kick yellow onions hold up best
• Carrots and celery: these build sweetness and body choose firm produce
• Can of cannellini beans: add creaminess and protein go for no salt added if you can
• Crushed tomatoes: for tang and depth Italian or San Marzano varieties deliver great taste
• Frozen corn: adds a little sweetness and color straight from the freezer is fine
• Olive oil: to brown and boost flavor extra virgin gives a richer result
• Vegetable or chicken stock: the quality matters use low sodium
• Salt fresh cracked pepper and dried thyme: well balanced seasoning choose freshly ground pepper and quality dried thyme if possible

How to Make It

Brown the Beef and Onions:

In a large skillet heat olive oil over medium high. Add ground beef breaking it up and cook until mostly browned with some crispy edges about 5 to 7 minutes. Add chopped onion and minced garlic. Sprinkle in half the salt and pepper. Keep cooking until onions are translucent and the garlic fragrant which takes about 3 minutes longer. This early browning step brings out deep savoriness you just cannot get later in the slow cooker.

Build the Soup Base in the Slow Cooker:

Scrape the beef onion garlic mix into your slow cooker. Add chopped carrots chopped celery can of drained beans can of crushed tomatoes and stock. Sprinkle in all remaining salt pepper and dried thyme. Give everything a thorough stir so beans and vegetables are mixed well with the meat. This blending ensures every spoonful gets balanced flavor.

Cook Long and Slow:

Cover the slow cooker and set to LOW. Let it work for 5 hours. This allows the flavors to meld and vegetables to tenderize gently without losing their shape. It is worth the wait

Add the Corn and Finish Cooking:

After 5 hours lift the lid and pour in the frozen corn. Stir well so corn nestles into the broth. Re cover and cook on LOW for 1 more hour. The corn stays crisp and sweet this way. Stir the soup gently before serving.

Taste and Serve:

Taste for seasoning. Adjust salt or pepper as needed. Serve hot right from the slow cooker and top with your favorite garnish like fresh herbs or a little grated cheese. This step lets the cook put their stamp on things.

My favorite moment is watching my family pile up around the table still in their sweaters each person adding their own toppings. I love how the canned tomatoes brighten the soup you get tang in every bite and it never fails to remind me of winter dinners growing up.

Storing and Reheating

Cool leftovers fully before sealing in airtight containers. The soup holds up in the refrigerator for four days. Gently reheat in a saucepan over medium low until steamy stirring occasionally. If it thickens add a splash of chicken stock or water to loosen. For longer storage freeze in individual portions. I leave an inch at the top of each container for expansion.

Versatile Ingredient Swaps

Use ground turkey or chicken for a lighter soup or swap in Italian sausage for more spice. No cannellini beans on hand Kidney beans and navy beans both work beautifully. Try adding sweet potatoes or green beans with the carrots. Experiment with your favorite seasoning blend or add a pinch of smoked paprika for more depth.

Creative Serving Suggestions

Serve this soup with crusty bread or over a scoop of cooked rice for extra comfort. Top bowls with fresh parsley a swirl of yogurt or grated sharp cheese. For a Tex Mex twist scatter on a few tortilla strips and a little chopped cilantro.

The History and Tradition

Hearty slow cooked soups like this have deep roots in many cultures as a way to stretch affordable ingredients into filling meals. My own family has always gravitated toward simple one pot dishes that make the most of pantry and fridge staples especially through the winter months.

Serving in Every Season

In spring swap in asparagus and baby spinach for a fresher note Autumn is perfect for adding diced squash or parsnip for earthiness Use fresh tomatoes in summer and reduce the stock slightly to account for the extra juice

Helpful Recipe Notes

If soup is too thick just add extra stock and stir Leftover soup can be frozen up to three months Add greens like kale or chard in the last hour for more color and nutrients

Success Stories

A friend once told me this soup became her go to new mama meal because everything gets tossed in one pot and leftovers mean a lunch you look forward to. Another neighbor made a double batch and brought it to a family in need. Everyone always mentions how kid friendly and filling it is.

Freezer Meal Conversion

To freeze assemble and brown beef with onions and garlic then let cool completely. Mix with all other ingredients but hold the corn aside. Freeze tightly sealed for up to two months. Thaw overnight and finish cooking in the slow cooker as directed adding corn in the last hour.

This soup is the kind of comfort recipe that warms you well beyond your bowl. Make plenty because it always has folks coming back for seconds.

Recipe FAQs

→ Do I need to brown the beef first?

Yes, browning the beef with onions and garlic enhances the flavor and creates a richer base for the soup.

→ Can I use different types of beans?

Absolutely! While cannellini beans are suggested, feel free to substitute with kidney or black beans for variety.

→ What toppings work well for serving?

Try fresh herbs, a sprinkle of cheese, chopped scallions, or a side of crusty bread for a complete meal.

→ Can I freeze leftovers?

Yes, this dish freezes well. Let it cool, portion into airtight containers, and freeze for up to three months.

→ How can I adjust the texture?

Add more stock for a thinner consistency or mash some beans for extra creaminess.

→ What vegetables can be added?

Try adding bell peppers, zucchini, or spinach for extra nutrition and flavor.