Crock Pot Barbecued Beef and Bean Soup

Warm up with a bowl of hearty comfort food by trying this irresistible Crock Pot Barbecued Beef and Bean Soup! Packed with tender, slow-cooked beef chuck roast, three types of beans (kidney, black, and pinto), and a smoky-sweet kick from barbecue sauce, this recipe blends bold flavors with wholesome ingredients. A fragrant medley of smoked paprika, chili powder, and cumin enhances every spoonful, while diced tomatoes and savory beef broth create a robust, satisfying base. Simple to prepare with just 20 minutes of prep, this soup simmers to perfection over 8 hours in a crock pot, making it the ultimate make-ahead meal for busy weeknights. Serve it with crusty bread or cornbread for a filling, crowd-pleasing dinner that everyone will love. Perfect for meal prep or feeding a hungry family, this recipe is a hearty and flavorful addition to your slow cooker repertoire.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 1.5 pounds Beef chuck roast
• 1 tablespoon Olive oil
• 1 large Yellow onion, diced
• 3 cloves Garlic, minced
• 4 cups Beef broth
• 14.5 ounces Canned diced tomatoes
• 1 cup Barbecue sauce
• 15 ounces Canned kidney beans, drained and rinsed
• 15 ounces Canned black beans, drained and rinsed
• 15 ounces Canned pinto beans, drained and rinsed
• 1 teaspoon Smoked paprika
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional garnish)

Directions

Step 1

Heat the olive oil in a large skillet over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 3-4 minutes per side. Transfer the browned beef to the crock pot.

Step 2

Reduce the heat to medium and add the diced onion and garlic to the same skillet. Sauté until softened and fragrant, about 3-4 minutes. Add the sautéed onion and garlic to the crock pot.

Step 3

Pour the beef broth, diced tomatoes (with their juices), and barbecue sauce into the crock pot, stirring gently to combine.

Step 4

Add the kidney beans, black beans, and pinto beans to the crock pot.

Step 5

Sprinkle the smoked paprika, chili powder, ground cumin, salt, and black pepper evenly over the mixture in the crock pot.

Step 6

Cover the crock pot and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.

Step 7

Once cooked, remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the crock pot and stir well to combine.

Step 8

Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Step 9

Serve the soup hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side of cornbread for a complete meal.

Nutrition Facts

Serving size	(3786.4g)

Amount per serving	% Daily Value*
Calories	3667.8

Total Fat 172.3g	0%
Saturated Fat 61.8g	0%
Polyunsaturated Fat 5.2g
Cholesterol 518.5mg	0%
Sodium 10448.6mg	0%
Total Carbohydrate 337.9g	0%
Dietary Fiber 78.8g	0%
Total Sugars 113.6g
Protein 209.5g	0%

Vitamin D 0IU	0%
Calcium 834.0mg	0%
Iron 45.4mg	0%
Potassium 7440.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 22.4%

Carbs: 36.1%