Oh yes—this is one of those lazy-but-incredible slow cooker soups where the flavor builds while you do basically nothing. Here’s a recipe that matches exactly what you described:
Slow Cooker “5-Can Beef Soup”
Ingredients
- 1 lb ground beef, browned and drained
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (15 oz)
- 1 can corn (15 oz), drained
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can green beans (15 oz), drained
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Optional: 1 tsp Italian seasoning or chili powder for extra depth
Instructions
- Brown the beef
- In a skillet, brown ground beef over medium heat until no pink remains. Drain excess fat.
- Add to slow cooker
- Transfer beef to the slow cooker.
- Add all 5 canned ingredients.
- Season
- Sprinkle in garlic powder, onion powder, salt, pepper, and optional seasonings.
- Stir to combine.
- Cook
- Cover and cook 4–6 hours on low or 2–3 hours on high.
- Serve
- Ladle into bowls. Optional: top with shredded cheese, sour cream, or crushed crackers.
Why it works
- Browned beef adds depth—otherwise canned soups can taste flat.
- 5 cans = all flavor + texture—tomatoes for acidity, beans for protein, corn for sweetness, green beans for crunch.
- Slow cooking = melding magic—flavors intensify while you’re busy elsewhere.
💡 Pro tip: If you want it a bit thicker, add 1 cup of minute rice or small pasta in the last 30 minutes of cooking—it’ll soak up some broth and make it heartier.
If you want, I can give a spicy Tex-Mex variation of this exact 5-can soup that’s guaranteed to have everyone eating seconds (and maybe thirds) 😏.
Do you want me to do that?
