Go Back Email Link
+ servings
A soup bowl filled with southwestern hamburger soup.

Crock Pot Southwestern Hamburger Soup

Arlene Mobley - Flour On My Face
Crock Pot Southwestern Hamburger Soup recipe is a perfect crock pot meal for dinner or lunch. It has all your favorite flavors of a Mexican dish with cumin, tomatoes with chilies and beans. Hamburger soup is a tasty way to use ground beef to stretch those food budget dollars to feed the family.
5 from 1 vote
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine Southwestern
Servings 6 Servings
Calories 724 kcal

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
Follow Flour On My Face on Pinterest

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.

Recipe Expert Tips

  • 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

Serving: 1BowlCalories: 724kcalCarbohydrates: 46gProtein: 47gFat: 39gSaturated Fat: 16gTrans Fat: 2gCholesterol: 130mgSodium: 1018mgPotassium: 1069mgFiber: 10gSugar: 3gVitamin A: 424IUVitamin C: 9mgCalcium: 536mgIron: 7mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2