Crock Pot Beef, Bean & Bacon Soup
photo by FLKeysJen
- Ready In:
- 4hrs 15mins
- Ingredients:
- 28
- Serves:
-
8-10
ingredients
- 5 slices bacon, cooked, drained and chopped
- 1 lb ground sirloin or 1 lb lean ground beef
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 celery ribs, finely chopped
- 1 cup lager beer
- 1 (14 1/2 ounce) can beef broth
- 1 (10 ounce) can enchilada sauce
- 1 (12 ounce) bottle chili sauce
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 (15 1/2 ounce) can kidney beans, rinsed and drained
- 1 (15 1/2 ounce) can black beans, rinsed and drained
- 1 (15 1/2 ounce) can pinto beans, drained
- 1 (15 1/4 ounce) can niblet corn, drained
- 2 tablespoons chili powder
- 1⁄2 - 1 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon paprika
- 2 -3 teaspoons cumin
- 1⁄4 teaspoon black pepper
- cayenne, pinch (optional)
- 1 bay leaf
- 1 teaspoon salt
- tortilla chips or corn chips, garnish
- shredded cheddar cheese, garnish
- sour cream, garnish
- green onion, chopped, garnish
directions
- In large nonstick skillet, saute ground sirloin, onion, garlic and celery over medium to medium-high heat until beef is browned and crumbles (be sure not to have heat too high so you don't burn the garlic); drain fat.
- Add ground beef mixture to a 5-quart or large slow cooker.
- Add the bacon and the rest of the ingredients to the crock pot, except for the garnishes; mix well.
- Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours.
- To serve, garnish with any of the following: fresh tortilla strips, tortilla chips, corn chips, shredded cheese, sour cream and green onions.
- Don't forget to remove the bay leaf.
- Enjoy!
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Reviews
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Lainey, my husband and I loved this soup, it was so good!! I wish I could of given this recipe more than 5 stars. Yes it was a bit spicy, but my husband and I love spicy dishes. I think one could decrease the amount of heat, by decreasing the amount of chili powder and paprika. I made the recipe pretty much as is, except I didn't have lager beer, and a (14.5 ounce) can of the broth, so I subbed it with Milwaukee's Best Light Beer, as well as 1-(14 oz.) can of beef broth, plus 1/8 cup of water, and added a 1/4 teaspoon beef bouillon granules. Also, I only added 1/2 a teaspoon of salt. I made this in a 5-1/2 quart size slow-cooker, and cooked it on high for 3 hours. Boy did this smell wonderful while cooking. Thank you Lainey for this delicious soup recipe, it's a keeper!!
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This had a very good flavor, was hearty, and easy to make. The long list of ingredients make it seem more involved than it is. My batch came out fairly thick, but with a nice spicy flavor. I did add a chipotle pepper & used frozen corn rather than canned. Served with the suggested garnishes & chips. It didn't need another thing. Made for Craze-E Crockpot Contest.
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This soup came out more like a chili for me. It could be because I had a little trouble finding some of the ingredients in the sizes listed. The sizes of the enchilada sauce and chili sauce were both larger at my grocery store, so I kind of eyeballed how much to put in, which may have given it a thicker consistency. That's fine with me, though, because I love chili with lots of beans, and this really fit the bill.
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This was very spicy - not sure if because of the chili powder and cayenne or the "HOT" chili sauce that I used. We thought it was a great basic soup and look forward to defrosting the leftovers soon. We would love it more with more tomatoes; one or two more cans of Rotel would be a nice addition. Thank you for creating this delicious dinner!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!