Slow Cooker Beef and Bean Soup
31 Comments Mar 31, 2024
Updated Jun 10, 2024
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Slow Cooker Beef and Bean Soup combines the richness of beef and the creaminess of beans in a delightful blend of Italian-inspired flavors. It’s a wholesome, hearty soup that’s not only packed with flavor but also easy to prepare.
Other great soups we love that have a similar flavor profile are Slow Cooker Beef and Barley Soup and Slow Cooker Minestrone Soup.
Table of Contents
Why This Recipe Works
This is a recipe I got from a coworker! She made it for lunch for all of us along with dinner rolls. The rolls are meant to be dipped into the rich tomato soup.
This slow cooker beef and bean soup not only has tender beef but also white beans and a very flavorful thick tomato broth. The soup is perfectly flavored with Italian-based seasonings and plenty of broth for dipping bread into. We love to make this soup for potlucks! You may also like my slow cooker baked potato soup for serving at a potluck.
Recipe Ingredients
- Beef Stew Meat: You’ll want to use cubed beef for this recipe. You can also use leftover prime rib, with no need to brown.
- Cooking Oil: This will be used for browning the stew meat.
- Vegetables: Diced white onion, carrots, celery, and a couple of cans of Italian seasoned diced tomatoes provide the perfect amount of heartiness and a touch of garden-style flavor.
- Great Northern Beans: Also known as white beans, you’ll only need a can of drained beans for this delicious recipe.
- Beef Broth: Contributes to the soup base and enhances the beefy flavor.
- Tomato Paste: Adds a slight tomato flavor without being overbearing and this also thickens the soup a bit.
- Seasonings: Salt, ground black pepper, onion powder, and dried oregano are the only seasonings you need to finish off the tasty flavor of this soup dish.
- For serving: We love to serve this with parmesan cheese and bread!
Step-by-Step Directions
Step One – Add enough cooking oil to coat the bottom of the pan and add the stew meat.
Step Two – Brown the stew meat on all sides
Step Three – Add meat to slow cooker.
Step Four – Then add the carrots, onion, celery, diced tomatoes, beans, beef broth, tomato paste, salt, pepper, onion powder and oregano.
Step Five – Stir everything together until well combined.
Step Six – Cover and cook on LOW for 9 hours without opening the lid during the cooking time. Serve and enjoy!
What to serve with this soup?
- Serve the beef and bean soup topped with parmesan cheese and French crusty bread for dipping. It also goes great with butter swim biscuits.
- If you’re looking to add some extra flair, consider topping it with a dollop of sour cream or a sprinkle of grated cheese.
Recipe FAQs
After allowing the soup to cool, store it in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup in freezer-safe containers.
Absolutely! While this recipe calls for ground beef, you can easily substitute it with ground turkey for a leaner option or Italian sausage or short ribs.
Yes, you can! Simply follow the same steps but instead of using a slow cooker, simmer the soup in a large pot on the stove for 1-2 hours until the beef is tender and the flavors have melded together.
Yes. In addition to the hearty beef pieces, diced onion, carrots, and sliced celery, you can add black beans, dried bay leaves, and minced garlic. Play around with the flavors until you find a taste you like.
More slow cooker soup recipes
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Slow Cooker Beef and Bean Soup
Ingredients
- 2 lbs. beef stew meat, cubed (can use leftover prime rib, no need to brown).
- 2 Tbsp. cooking oil
- ½ cup White Onion, diced
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 29 oz. Italian seasoned diced tomatoes, (two 14.5 oz. cans)
- 15 oz. great northern beans, drained
- 30 oz. beef broth, (two 15 oz. cans)
- 8 oz. can tomato paste
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. onion powder
- 1 ½ tsp. dried oregano
for serving
- french bread
- parmesan cheese
Instructions
- Set a skillet over medium high heat. Add enough cooking oil to coat the bottom of the pan. Brown the stew meat on all sides
- Add meat to slow cooker.
- Add the carrots, onion, celery, diced tomatoes, beans, beef broth, tomato paste, salt, pepper, onion powder and oregano, stir.
- Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
- Serve topped with parmesan cheese and with french bread for dipping.
How to Video
Sarah’s Notes
- cooked ground beef
- cooked Italian sausage
- short ribs (degrease the soup before serving)
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This sounds so yum! I really enjoy your recipes and can’t wait to add this one to my stack of soup options. There’s no such thing as too many soups!!
Damn right!
By the way can wine be added with the recipe?
Yes! I think a little would be great, about a half cup to a cup. I love red wine with beef.
How would I alter recipe for 15 people?
Hi Robert, I would make 1.5 of this recipe. That should be plenty.
Thanks, I will try that.
Could I half the recipe for a 4qt slow cooker?
I don’t see why not!
how many hours on high setting?
I would do 5 hours on high.
It looks good but the ads covered the last part of this recipe…..
What device are you on Mardell, I will look into that ASAP.
I just read Alicia’s question about not browning the meat (a question I was going to ask). In your reply, you mention splitting it into 2 freezer bags. I like that idea since it is just my husband and I. My question is “do I split the soup BEFORE or AFTER I cook it???? If I understand your comment above, I assume I would COOK the soup in 2 different batches??
Before cooking. Then you’ll have 2 meals to cook.
One of the best beef vegetable soup I have ever tasted. Perfect, thanks for sharing
I would love to make this during the week so dinner is ready when we get home. Since prepping meat in the morning is something I definitely don’t have time for, do you think I could skip browning it? I know I might lose some of the flavor, but do you think it would be just as good? It looks delicious!
Yes Alicia, I actually have made this for a freezer meal, skipped browning. And this recipe can be split into 2 freezer bags for 2 different meals, thaw completely before putting into the slow cooker. Still tastes great!
When you have time prepare several portions of the meat and freeze in separate bags. When needed, thaw a bag in the fridge one or two days ahead. In the morning proceed as you would.
Definitely going to try this one! For some reason, my family thinks soup needs meat all the time so this will be one for all of us…meat and veggies. This just might be on the menu this weekend! Thanks Sarah!
Good Lisa! This soup is soooo good! And thank you for sharing it on your Blog Facebook Page!
Sarah, the soup was amazing! I blogged it on Blogghetti and linked back to you as well.
Awesome Lisa! Love it!