Crock Pot Hamburger Bean Soup is a warm, hearty meal that’s perfect for chilly evenings or anytime you want a satisfying bowl of homemade soup.
Crock pot soup recipes are among the best comfort foods for cold weather, delivering rich flavor with minimal effort.
I enjoy a big bowl of homemade soup year-round. When temperatures drop, I often turn to a crock pot full of soup to warm up the house and make dinner simple.
Soup is one of the most comforting, flexible dishes to prepare—easy to adapt to what’s on hand and simple to scale for family meals or leftovers.
I’ve developed a few versions of hamburger soup over time, including southwestern variations and versions with pasta. This recipe swaps pasta for beans to create a filling, protein-rich Crock Pot Hamburger Bean Soup.
Each version has been guided by what ingredients I had available, and they all freeze well, making them convenient for meal planning.
How to Make Crock Pot Hamburger Bean Soup
Ingredients
- 3 cups browned ground beef, drained well
- 1 cup frozen pepper and onion mix or ½ cup each chopped onion and green pepper
- 14.5 oz can Italian-style tomatoes
- 15 oz can cannellini (cannelloni) beans, drained and rinsed
- 1½ tablespoons Worcestershire sauce
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 large bay leaf
- 1 teaspoon dried thyme
- 32 oz beef broth
Directions
- Place the browned ground beef, vegetables, and beans into a 4- or 6-quart crock pot.
- Add the tomatoes, Worcestershire sauce, garlic, salt, pepper, bay leaf, and thyme. Pour the beef broth over the ingredients and stir to combine.
- Slow cook on low for 6–8 hours or on high for 4–5 hours, until flavors meld and the vegetables are tender.
- Remove the bay leaf before serving. Serves about 6.
If you don’t have cannellini beans, substitute kidney beans, pinto beans, or garbanzo beans—any sturdy canned bean will work.
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Crock Pot Hamburger Bean Soup
Ingredients
- 3 cups browned ground beef, drained
- 1 cup frozen pepper and onion mix or ½ cup each chopped onion and green pepper
- 14.5 oz can Italian-style tomatoes
- 15 oz can cannellini beans, drained and rinsed
- 1½ tablespoons Worcestershire sauce
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 large bay leaf
- 1 teaspoon dried thyme
- 32 oz beef broth
Instructions
- Place the browned beef, vegetables, and beans into a 4- or 6-quart crock pot.
- Add the tomatoes, seasonings, and Worcestershire sauce. Pour the beef broth over everything and stir to combine.
- Cook on low for 6–8 hours or high for 4–5 hours. Remove the bay leaf and serve.