Crock Pot Cowboy Bean Soup with Ground Beef and Bacon
A hearty slow-cooked soup combining tender cowboy beans with ground beef, crispy bacon, and vegetables in a rich beef broth. The dried beans break down slightly during the long cooking time, creating a thick, satisfying texture that's perfect for cold days. The smoky bacon and savory beef create layers of flavor, while bell peppers and onions add sweetness. This one-pot meal feeds a crowd and pairs beautifully with cornbread or crusty bread for dipping.
Ingredients
- 1 lb Hurst's HamBeens Brand BBQ Style Cowboy Beans
- 1 lb ground beef, browned and drained well
- 8 oz bacon, diced, fried crispy and drained on a paper towel
- 1 medium onion, diced
- 1 cup bell pepper, diced
- 3 cloves fresh garlic, minced
- 15 ½ oz can stewed tomatoes
- 1 teaspoon ground pepper
- ½ teaspoon salt
- 64 oz beef broth, two 32 oz cartons
Instructions
- 1
Brown the ground beef and fry the bacon and set aside
- 2
Prep the dried beans by rinsing in a colander and picking out any debris
- 3
Put the rinsed beans into a 7 quart or larger crock pot
- 4
Add the drained ground beef, bacon, diced onion, bell peppers, minced garlic and stewed tomatoes to the crock pot
- 5
Add the salt, pepper and the seasoning pack that came with the beans to the crock pot
- 6
Pour the beef broth into the crock pot and stir to mix the soup ingredients
- 7
Place the lid on the crock pot and cook on high for 6 hours or on low for 8 to 10 hours or until the beans are tender
- 8
Serve the soup with corn bread or crusty Italian bread
Tips
Use a 7-quart or larger slow cooker to accommodate all ingredients and prevent overflow as beans expand during cooking.
Drain bacon on paper towels after frying to remove excess grease and maintain the proper soup consistency.
Pick through dried beans carefully before rinsing to remove any small stones or debris that could damage teeth.
Good to Know
Refrigerate leftovers up to 4 days in airtight containers. Freezes well for up to 3 months.
Can be assembled the night before and refrigerated, then cooked the next day. Add 30 minutes to cooking time if starting cold.
Serve hot with cornbread, crusty bread, or crackers for dipping.
Common Mistakes
Don't skip draining the ground beef well to avoid greasy soup.
Pick through beans carefully to remove debris before cooking.
Substitutions
FAQ
Can I use canned beans instead of dried beans?
Yes, use 3-4 cans of pinto or navy beans, drained and rinsed. Reduce cooking time to 2-3 hours on low since canned beans are already cooked.
What if I don't have the seasoning packet?
Use 1 teaspoon each of chili powder, cumin, and paprika, plus 1/2 teaspoon garlic powder as a substitute for the bean seasoning packet.
How long will this soup keep in the refrigerator?
The soup will keep for up to 4 days refrigerated in airtight containers. It actually tastes better the next day as flavors meld together.