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Crock Pot Hamburger Soup Recipe

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4.1 from 4 reviews

This hearty Crock Pot Hamburger Soup is a comforting and filling meal perfect for any day. Packed with lean ground beef, fresh vegetables, and a rich tomato base, this slow-cooked soup delivers layers of flavor with minimal effort. Ideal for meal prep or cozy family dinners, this veggie-packed and protein-rich soup is sure to become a favorite.

Ingredients

Vegetables and Aromatics

  • 1 onion, diced
  • 4 carrots, chopped
  • 3 celery stalks, chopped
  • 2 Yukon potatoes, cut into bite-sized pieces (about 4 cups)
  • 3-4 garlic cloves, minced
  • 1 cup frozen corn
  • ½-1 cup frozen peas

Meat

  • 2 lb lean ground beef

Liquids & Canned Goods

  • 3 cans fire-roasted tomatoes (15 oz. each)
  • 1 cup tomato sauce
  • 6 oz tomato paste
  • 4 cups beef broth (plus more for thinner broth)

Seasonings & Oils

  • 1 T olive oil
  • 1 tsp Worcestershire sauce
  • 1 T Italian seasoning
  • ½ tsp onion powder
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes (optional)
  • 2 bay leaves

Instructions

  1. Prepare vegetables and combine: Add the diced potatoes, chopped carrots, celery, fire-roasted tomatoes, tomato sauce, Italian seasoning, onion powder, sea salt, pepper, red pepper flakes (if using), garlic, and bay leaves into the crock pot. Stir well to combine all ingredients evenly.
  2. Sauté onions and brown beef: Heat olive oil in a skillet over medium-high heat. Add the diced onion and sauté until translucent. Add the lean ground beef and cook until browned and no longer pink inside, breaking the meat apart as it cooks. Drain any excess grease. Transfer the cooked beef and onions into the crock pot on top of the vegetable mixture.
  3. Add broth and Worcestershire sauce: Pour in the beef broth and Worcestershire sauce into the crock pot. Stir gently to combine all ingredients evenly.
  4. Slow cook the soup: Cover the crock pot with the lid. Cook on low heat for 6-8 hours or on high heat for 3-5 hours, until the carrots and celery are soft and the potatoes are fork tender.
  5. Add finishing ingredients: About 15-20 minutes before serving, stir in the frozen peas, frozen corn, and tomato paste to the soup. The tomato paste will thicken the broth; adjust the quantity if you prefer a thinner consistency.
  6. Adjust and serve: Taste the soup and adjust seasoning as needed. If the soup is too thick, add more broth; if too thin, add more tomato paste. Serve hot with shredded cheese on top if desired.

Notes

  • Storage: Store leftover soup in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Always brown the ground beef before adding it to the slow cooker. Adding raw beef directly can result in a greasy texture and less flavorful meat with a rubbery consistency.
  • This soup is ideal when made a day ahead, as flavors meld and deepen. Reheat the next day in the slow cooker set to warm for 1-2 hours before serving.

Find it online: https://marthatasty.com/crock-pot-hamburger-soup-recipe/