Whoever said soup isn't a meal? They apparently have never had this hearty, hunger-crushing beef and bean soup. That's right — hunger-crushing. Serve this soup up anytime during the week. It's the perfect after-school or post-practice meal, and your family will be ever grateful after eating this dish, made right in your slow cooker.
You first need to brown the ground beef in a skillet. Be sure to drain off any excess fat. Next just throw everything right into the slow cooker, let it go and take a break! Five hours later, you have a wonderful beefy stew filled with tomatoes, three kinds of plump beans and a touch of Cajun spice. Serve this wonderful soup with oven-roasted zucchini, served on the side or mixed right into the soup! Enjoy!
Slow cooker Beef and Bean Soup
4
15 minutes
5 hours
5 hours, 15 minutes
1 pound ground beef
2 carrots, small diced
1 onion, small diced
1 tablespoon minced garlic
1 15.5-ounce can kidney beans
1 15.5-ounce can cannellini beans
1 15.5-ounce can black beans
2 14.5-ounce cans diced tomatoes
1 to 2 quarts water
1 tablespoon Cajun seasoning
1 tablespoon salt
Set a medium skillet on medium-high heat, and brown and crumble up the ground beef. Drain.
Combine cooked ground beef with the remaining ingredients in a 6-quart slow cooker.
Cover and cook for 5 hours on high or 9 hours on low.
Serve with oven-roasted zucchini.
