Brown the ground beef in a skillet over medium heat for 5–7 minutes until fully cooked, then drain excess fat.

Chop your vegetables into uniform pieces for even cooking.

Combine browned ground beef, chopped vegetables, canned beans, corn, and pasta in the crockpot. Add spices and beef broth, then stir well.

Cover and set the crockpot on low for 6–8 hours or on high for 3–4 hours.

For a thicker consistency, mash some tender potatoes against the side of the crockpot or blend a portion and reintegrate it.

Ladle the soup into bowls and garnish with fresh herbs, cheese, or sour cream before serving.