Ground Beef and Bean Soup Crock Pot
This Crock Pot Turkey Bean Soup is an easy and delicious recipe that will fill your family up and have them asking you to make it again and again!
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Aunt Lou here.
This soup has it all! You have meat (you can choose beef or turkey!), beans, peppers, delicious seasonings, an amazing broth and shells! We absolutely love this flavorful soup, and I'm sure you will too!
Crock Pot Turkey Bean Soup
Note: Scroll to the bottom for the printable recipe.
Ingredients for Crock Pot Turkey Bean Soup
- 1 lb ground turkey (or ground beef if you prefer), browned and drained
- 1 tablespoon butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green pepper, chopped
- 1 oz pkg onion soup mix
- 16 oz can navy beans, drained and rinsed
- 28 oz can crushed tomatoes, undrained
- 28 oz ca diced tomatoes, drained
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 4 cups water
- salt and pepper to taste
- small pasta shells, cooked
- Garnish: fresh grated parmesan
How to Make Turkey Bean Soup in a Crock Pot
- Melt your butter in a large skillet over medium heat
- Add your onion, garlic and green pepper to your skillet and saute until tender
- Put everything in your 6-quart crock pot (I used my 6 Quart Crock Pot with Ceramic Coated Pot), except your pasta shells and garnish, and mix well
- Cover and cook on low for 4-6 hours
- Stir in cooked pasta about 15 minutes before serving
- Sprinkle with fresh grated parmesan, if desired, and serve
Crock Pot Turkey Bean Soup Notes
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Turkey Bean Soup
- 1 lb ground turkey or ground beef if you prefer, browned and drained
- 1 tablespoon butter
- 1 onion chopped
- 3 cloves garlic minced
- 1 green pepper chopped
- 1 oz pkg onion soup mix
- 16 oz can navy beans drained and rinsed
- 28 oz can crushed tomatoes undrained
- 28 oz can diced tomatoes drained
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 4 cups water
- salt and pepper to taste
- small pasta shells cooked
- Garnish: fresh grated parmesan
-
Melt your butter in a large skillet over medium heat
-
Add your onion, garlic and green pepper to your skillet and saute until tender
-
Put everything in your 6-quart crock pot, except your pasta shells and garnish, and mix well
-
Cover and cook on low for 4-6 hours
-
Stir in cooked pasta about 15 minutes before serving
-
Sprinkle with fresh grated parmesan, if desired, and serve
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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