Description
This comforting slow cooker meatball soup with beans is a hearty and effortless dinner perfect for busy weeknights. Featuring savory meatballs, tender mixed beans, colorful carrots, and sweet corn in a rich tomato-based broth, this nourishing meal is sure to become a family favorite. It is budget-friendly, easy to assemble, and tastes even better as leftovers, making it the ideal solution for wholesome, stress-free dining without any complex preparation.
Ingredients
1 lb Frozen beef or turkey meatballs
19 oz Mixed beans, drained and rinsed
2 large Carrots, sliced into medallions
1 cup Frozen corn kernels
28 oz Diced tomatoes with juices
1 tsp Italian seasoning
6 cups Low-sodium beef broth
1/2 cup Parmesan cheese for garnish
Salt, pepper, and garlic powder to taste
Instructions
Place frozen meatballs in the bottom of a 5 or 6-quart slow cooker.
Add the drained beans, sliced carrots, frozen corn, diced tomatoes, Italian seasoning, and spices over the meatballs.
Pour the beef broth over the ingredients and stir gently to combine.
Cover the slow cooker and cook on low for 6 hours or high for 3-4 hours until carrots are tender and meatballs are heated through.
Adjust seasoning with salt and pepper before serving.
Ladle into bowls and garnish generously with Parmesan cheese.
Notes
This soup is excellent for meal prep and often tastes even better the next day after the flavors have melded. Ensure the meatballs remain submerged for even cooking. You can swap the mixed beans for kidney or cannellini beans if preferred.
- Prep Time: 10
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American