Aunt Em's Hearty Soup
Submitted by betty.riordan
Ground beef browns with onions, then simmers all day in the slow cooker with kidney beans, lima beans, stewed tomatoes, and creamed corn spiked with chili powder for a stick-to-your-ribs winter soup.
YIELD
4 servingsPREP
10 minCOOK
8 hrsREADY
8 hrsAunt Em knew what she was doing with this one. Ground beef adds protein, two kinds of beans bring heartiness, and creamed corn makes everything velvety without any cream. Chili powder and garlic wake up the whole pot. This is the kind of soup that shows up at church potlucks because it feeds a crowd and everyone goes back for seconds.
Pro Tips
- Don’t drain the cans: The liquid from the beans and tomatoes becomes part of the broth. Draining them makes the soup too thick and pasty.
- Brown beef thoroughly: Break up all the lumps as it browns so you don’t end up with giant chunks of meat floating around.
- Serve with cornbread: The sweetness of cornbread balances the savory, slightly spicy soup. Plus, you need something to soak up all that good broth.
Variations
- Add diced bell peppers with the onions for extra vegetable sweetness
- Use ground turkey instead of beef for a leaner version
- Stir in a can of diced green chiles for extra Southwestern heat
Ingredients
Directions
Brown and drain ground beef.
Sauté chopped onions and add to meat.
Do not drain canned foods.
Simmer in slow cooker all day. Add to ground beef and onions.
Serve with cornbread.
Submitted by a friend Virginia Louviere
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