Crock Pot Barbecued Beef and Bean Soup
Warm up with a bowl of hearty comfort food by trying this irresistible Crock Pot Barbecued Beef and Bean Soup! Packed with tender, slow-cooked beef chuck roast, three types of beans (kidney, black, and pinto), and a smoky-sweet kick from barbecue sauce, this recipe blends bold flavors with wholesome ingredients. A fragrant medley of smoked paprika, chili powder, and cumin enhances every spoonful, while diced tomatoes and savory beef broth create a robust, satisfying base. Simple to prepare with just 20 minutes of prep, this soup simmers to perfection over 8 hours in a crock pot, making it the ultimate make-ahead meal for busy weeknights. Serve it with crusty bread or cornbread for a filling, crowd-pleasing dinner that everyone will love. Perfect for meal prep or feeding a hungry family, this recipe is a hearty and flavorful addition to your slow cooker repertoire.
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Recipe Information
Ingredients
- 1.5 pounds Beef chuck roast
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 4 cups Beef broth
- 14.5 ounces Canned diced tomatoes
- 1 cup Barbecue sauce
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned pinto beans, drained and rinsed
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 3-4 minutes per side. Transfer the browned beef to the crock pot.
Reduce the heat to medium and add the diced onion and garlic to the same skillet. Sauté until softened and fragrant, about 3-4 minutes. Add the sautéed onion and garlic to the crock pot.
Pour the beef broth, diced tomatoes (with their juices), and barbecue sauce into the crock pot, stirring gently to combine.
Add the kidney beans, black beans, and pinto beans to the crock pot.
Sprinkle the smoked paprika, chili powder, ground cumin, salt, and black pepper evenly over the mixture in the crock pot.
Cover the crock pot and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
Once cooked, remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the crock pot and stir well to combine.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side of cornbread for a complete meal.
Nutrition Facts
Calories |
3668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 10449 mg | 454% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 78.8 g | 281% | |
| Total Sugars | 113.6 g | ||
| Protein | 209.5 g | 419% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 45.4 mg | 252% | |
| Potassium | 7440 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
