Crock Pot Southwestern Hamburger Soup
Crock Pot Southwestern Hamburger Soup is a perfect crock pot recipe for any time of the year. This easy hamburger bean soup is one of my favorite crock pot soup recipes.
It has all your favorite flavors of a Mexican dish and is a tasty way to use up a couple of pounds of ground beef to stretch those food budget dollars to feed the family.
As you know I love crock pot recipes. They are so easy to make and is a great way to feed a family without having to spend time in the kitchen.
Crock Pot hamburger bean soup recipes are also a great way to stretch those meal planning dollars.
Dump those hamburger soup ingredients in the crock pot a couple of hours before dinner time and let the slow cooker do all the work for you.
If you buy hamburger in bulk you can even brown the hamburger meat ahead of time and freeze it in perfect soup portions so you can skip browning the hamburger meat the night you make this Crock Pot Southwestern Hamburger Soup recipe.
How to Make Crock Pot Southwestern Hamburger Soup Recipe
Ingredients
- 3 cups browned ground beef, drained well (about 2 pounds uncooked ground beef)
- 1 cup uncooked large elbow macaroni
- 2 cups beef broth
- 14.5 ounce can black beans
- 14.5 ounce can diced tomatoes with chiles
- 1 cup corn kernels
- 1 cup pinto beans, rinsed
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- ½ teaspoon black pepper
- 2 cups shredded Mexican blend cheese
Directions
- Place all the ingredients into a crock pot. Cook on high 3-4 hours or until the soup is piping hot.
Print the Crock Pot Southwestern Hamburger Soup recipe below
Crock Pot Southwestern Hamburger Soup
Ingredients
- 2 lbs. ground beef browned and drained well
- 14.5 ounce canned black beans drained and rinsed
- 1 cup pinto beans drained and rinsed
- 1 cup corn kernels drained
- 14.5 ounce can diced tomatoes with chiles undrained
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- ½ teaspoon ground black pepper
- 2 cups beef broth
- 1 cup uncooked large elbow macaroni
- 2 cups shredded Mexican blend cheese
Instructions
Prep
- Open the canned beans and drain then rinse in a colander.
- Brown the ground beef in a skillet and drain well.
Slow Cooking
- Place all the browned ground beef, drained beans and corn kernels into a 7 or 8 quart crock pot.
- Pour the can of undrained tomatoes into the slow cooker.
- Add the garlic, cumin, chili powder, and black pepper to the crock pot.
- Pour the beef broth in and mix the ingredients to combine.
- Heat the ingredients on high for one hour.
- After one hour add the uncooked elbow pasta to the crock pot and stir.
- Cook on high for 3-4 hours or until the pasta has cooked and the soup is piping hot.
- Top each serving with shredded cheddar cheese before serving.
- Makes 6 to 8 servings.
Notes
- Pasta: Cooked pasta can be substituted for the uncooked pasta in this recipe. If using cooked pasta stir the el dente pasta into the soup 30 minutes before serving.
- Topping suggestions: Top with shredded cheese, sour cream, sliced jalapeno peppers if desired.
Nutrition
Need more crock pot soup recipes like this Crock Pot Southwestern Hamburger Soup?
Head over to my crock pot recipe page where you will find all of my crock pot soup recipes perfect to feed the family.
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