Description
An easy ground beef soup loaded with beans, corn, tomatoes, elbow macaroni, crispy bacon and cheddar cheese. Make it in the slow cooker or Instant Pot.
Ingredients
Scale
- 16 oz lean ground beef
- 2 Tbsp dry minced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/8 tsp smoked paprika
- 4 cups chicken or beef broth
- 1 (14.5 oz) can petite diced tomatoes or crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15.25 oz) can corn, drained
- 1 (15 oz) can ranch style beans, not drained
- 1/2 cup elbow macaroni
- 6 slices of cooked and crumbled bacon
- Shredded cheddar cheese, for topping
Instructions
Slow Cooker Instructions
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes, drain off excess grease. Stir in the salt, pepper, garlic powder, chili powder and smoked paprika. Transfer to the slow cooker.
- Stir in the broth, tomatoes, tomato sauce, corn and beans.
- Cover and cook on low for 3 hours. Add in the macaroni and cook for 30 more minutes.
- Stir in the bacon.
- Ladle into bowls and top each bowl with some shredded cheddar.
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the ground beef and onion and brown for 5 minutes. Drain off excess grease and then stir in the salt, pepper, garlic powder, chili powder and smoked paprika.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the tomatoes, tomato sauce, corn, beans and macaroni.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button (or low pressure) to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the bacon.
- Ladle into bowls and top each bowl with some shredded cheddar.
- Category: Beef, Pasta, Soup
- Method: Instant Pot or Slow Cooker