Description
This comforting and hearty Slow Cooker Beef and Bean Soup is the perfect solution for busy days. Tender cubes of beef stew meat are slow-cooked with aromatic vegetables, great northern beans, and Italian-seasoned tomatoes to create a rich, savory broth. It is a wholesome, protein-packed meal that requires minimal effort—just brown the beef, toss the ingredients into your slow cooker, and enjoy a restaurant-quality dinner waiting for you when you return home.
Ingredients
2 lbs. beef stew meat, cut into bite-sized cubes
2 Tbsp. cooking oil
1/2 cup white onion, finely 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 and rinsed
30 oz. beef broth (two 15 oz. cans)
8 oz. tomato paste
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1 1/2 tsp. dried oregano
Instructions
Heat cooking oil in a heavy skillet over medium-high heat.
Sear the beef stew meat in the skillet until browned on all sides, then remove from heat.
Place the browned beef, diced onion, carrots, and celery into the slow cooker.
Add the Italian seasoned tomatoes, great northern beans, beef broth, and tomato paste.
Stir in the salt, black pepper, onion powder, and dried oregano until well combined.
Cover and cook on low for 7-8 hours or on high for 3-4 hours until the beef is fork-tender.
Taste and adjust seasoning if necessary before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors often improve the next day. This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 7g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg