Crock Pot Beef Bean Bacon Soup
Cozy up with a hearty bowl of Crock Pot Beef Bean Bacon Soup, a comforting slow-cooked masterpiece that combines rich ground beef, smoky bacon, and a medley of beans in a deeply flavorful broth. Packed with tender bites of kidney, black, and navy beans, this soup is infused with the warmth of paprika, cumin, and sautéed garlic for a robust, savory profile. The addition of crispy bacon stirred in just before serving enhances its smoky richness, while diced tomatoes and a splash of beef broth create the perfect base. Ideal for busy weeknights, this one-pot wonder requires just 20 minutes of prep before the crock pot does all the work, making it a stress-free yet satisfying dinner option. Garnish with fresh parsley and pair with crusty bread for a crowd-pleasing meal that's as wholesome as it is flavorful.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 6 slices Bacon
- 1 medium Yellow onion
- 3 Garlic cloves
- 2 14.5-ounce cans Canned diced tomatoes
- 1 15-ounce can Canned kidney beans
- 1 15-ounce can Canned black beans
- 1 15-ounce can Canned navy beans
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart into crumbles as it cooks. Drain any excess grease and transfer the browned beef to the crock pot.
In the same skillet, cook the bacon slices until crispy. Remove them from the skillet, crumble them into small pieces, and set aside. Reserve about 1 tablespoon of the bacon grease.
In the reserved bacon grease, sauté the diced onion until it becomes translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently. Transfer the onion and garlic mixture to the crock pot.
To the crock pot, add the diced tomatoes (with their juices), kidney beans, black beans, and navy beans (drained and rinsed).
Stir in the beef broth, tomato paste, paprika, cumin, salt, and black pepper. Mix well to combine all ingredients.
Cover the crock pot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
Thirty minutes before serving, stir in the crumbled bacon to allow its smoky flavor to meld into the soup.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1875 mg | 82% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 8.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1539 mg | 33% | |
*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.
