Certain recipes belong in your cold-weather rotation — and this Crock Pot Hamburger Soup is absolutely one of them. Thick, satisfying, and packed with wholesome vegetables, it’s the kind of meal that makes the whole house smell incredible while you go about your day. Set it up in the morning and come home to dinner already done.
This is the soup we keep coming back to when the temperature drops and everyone needs something warm and filling on the table without a lot of fuss.
Table of Contents
Why You Will Love This Crock Pot Hamburger Soup:
- It genuinely couldn’t be easier. A little chopping, a quick browning of the beef, and then everything goes into the slow cooker. After that, you’re free. No standing over the stove, no stirring every few minutes — just let it do its thing.
- Your pantry probably already has everything you need. This recipe was built around ingredients most of us already keep stocked: canned tomatoes, broth, frozen peas, basic vegetables, and ground beef. It’s the perfect “clean out the fridge” dinner that never feels like a compromise.
- It’s endlessly flexible. Don’t have potatoes? Swap in cooked pasta or rice. Want it spicier? Toss in some diced jalapeños or a can of Rotel. Prefer turkey over beef? Go for it. This recipe welcomes your creativity rather than demanding strict loyalty.
- Leftovers are arguably even better. The flavors meld beautifully overnight, which makes this an ideal meal-prep recipe. Portion it into individual containers for grab-and-go lunches all week long — or freeze a batch for those nights when cooking just isn’t happening.
Ingredient Notes:
Find the full printable recipe with specific measurements below.
- Ground beef: Any fat percentage works here — just be thorough about draining the grease after browning. An 85–90% lean blend hits the sweet spot between flavor and not having a greasy soup. Ground sirloin, chuck, or a generic lean blend all perform well.
- Fire-roasted diced tomatoes: The slight smokiness from fire-roasting adds a quiet depth that regular canned tomatoes just can’t match. Three cans go into the pot, so the choice of tomato really does make a difference. That said, if regular diced tomatoes are what you have, the soup will still be very good.
- Broth: Beef broth is the natural choice here and gives the soup a rich, savory base. Chicken broth or vegetable broth can be substituted if needed without dramatically changing the final result.
Recipe Substitutions and Variations:
- Swap the beef for another protein like ground turkey, chicken, or any meat you enjoy using in soups.
- Change up the veggies to fit what you have on hand. Frozen mixed vegetables work great, and you can also toss in spinach, mushrooms, bell peppers, or green beans.
- Stir in a little red wine while the soup cooks for a deeper, richer flavor.
- Replace the fire-roasted tomatoes with Rotel tomatoes and green chilies for a slightly spicy twist. If you do, taco seasoning makes a great substitute for Italian seasoning.
- Leave out the potatoes and mix in 1½ to 2 cups of cooked pasta or rice right before serving for a heartier meal.
- Simmering the soup with a Parmesan rind adds incredible savory flavor and gives the broth extra richness.
Step-By-Step Instructions:
Step 1: Add the diced potatoes, sliced carrots, chopped celery, canned fire-roasted tomatoes, tomato sauce, Italian seasoning, minced garlic, and bay leaves to the slow cooker. Give everything a good stir to distribute the seasoning.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3–4 minutes. Add the ground beef and cook, breaking it apart, until fully browned. Drain the excess fat completely, then transfer the beef and onion mixture into the slow cooker.
Step 3: Pour in the beef broth and Worcestershire sauce. Stir everything together until well combined.
Step 4: Place the lid on the slow cooker and cook on LOW for 6–8 hours, or until the potatoes are fork-tender and the carrots and celery have softened completely.
Step 5: About 15–20 minutes before you’re ready to serve, stir in the tomato paste, frozen peas, and corn. Replace the lid and let the soup finish.
Step 6: Taste and adjust the seasoning. For a thicker soup, add a bit more tomato paste. For a thinner broth, add a splash of extra beef broth. Remove the bay leaves, ladle into bowls, and top with a handful of shredded cheddar cheese.
Recipe Tips
- Always brown the beef first — no shortcuts here. Adding raw ground beef straight into the slow cooker leads to a greasy, rubbery result with noticeably flat flavor. That quick browning step is what gives the beef its texture and savory depth.
- Make it ahead for even better results. This soup is genuinely tastier on day two. The vegetables absorb more of the seasoning and the broth becomes richer overnight. Cook it the day before, refrigerate it, then reheat it slowly in the slow cooker on warm for an hour or two before serving.
- Don’t skip draining the fat. No matter what fat percentage of beef you use, drain it well after browning. Excess grease sitting in the slow cooker all day makes for an unpleasantly oily soup.
Storage:
Transfer cooled leftover soup to an airtight container and refrigerate for up to 4 days. The soup reheats beautifully on the stovetop or in the microwave.
This recipe is also an excellent candidate for freezing. Once completely cooled, portion it into freezer-safe containers or heavy-duty zip-lock bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently over medium heat. The texture holds up remarkably well.
Common Questions:
Can I make this soup on the stovetop instead of a slow cooker?
Absolutely. Brown the beef and sauté the onions as directed, then add everything to a large Dutch oven or soup pot. Bring it to a boil, then reduce the heat and simmer covered for 30–40 minutes, or until the potatoes and carrots are tender. Add the peas, corn, and tomato paste in the last 10 minutes.
Can I use frozen vegetables instead of fresh?
Yes, and it actually saves quite a bit of prep time. Frozen diced carrots, green beans, corn, and peas all work well. Add the heartier frozen vegetables at the beginning along with everything else, and save the more delicate ones (like peas) to stir in near the end.
My soup turned out too thin. How do I fix it?
Stir in additional tomato paste, one tablespoon at a time, until you reach the consistency you prefer. You can also mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the hot soup — it will thicken within a few minutes.
Can I double this recipe?
Yes, as long as your slow cooker is large enough to hold it (a 7–8 quart model works well for a doubled batch). Keep the cook time the same and check for doneness around the 6-hour mark.
Do I have to peel the potatoes?
Not necessarily. If you’re using thin-skinned varieties like Yukon Gold or red potatoes, the skins are tender enough to leave on. Russet potato skins tend to get a bit tougher after slow cooking, so peeling them is recommended.
Is this soup gluten-free?
The base recipe is naturally gluten-free, but always check the labels on your beef broth, Worcestershire sauce, and tomato products to be sure, as some brands include gluten-containing additives.
Other Recipes
- Crock Pot Hamburger Soup
- Baked Orange Chicken Sheet Pan Dinner
- Air Fryer Fish Tacos with Cilantro Lime Slaw
- Mediterranean Steak Bites Recipe with Yogurt Sauce
- Simple Apple Sage Stuffing
Crock Pot Hamburger Soup
Equipment
- 6-Quart Slow Cooker / Crock Pot
Ingredients
- 1.5 lbs Ground beef 85–90% lean recommended
- 1 medium Yellow onion Diced
- 3 cloves Garlic Minced
- 3 medium Yukon Gold potatoes Peeled and diced into ½-inch cubes
- 3 medium Carrots Sliced into rounds
- 3 stalks Celery Sliced
- 3 cans (14.5 oz each) Fire-roasted diced tomatoes Do not drain
- 1 can (15 oz) Tomato sauce
- 3 tbsp Tomato paste Added near end of cooking
- 4 cups Beef broth Or beef stock
- 1 tbsp Worcestershire sauce
- 1.5 tsp Italian seasoning
- 1 tsp Salt Adjust to taste
- 0.5 tsp Black pepper Adjust to taste
- 2 Bay leaves Remove before serving
- 1 cup Frozen peas Added in last 15–20 minutes
- 1 cup Frozen corn Added in last 15–20 minutes
Instructions
- Prep the slow cooker base — Add the diced potatoes, sliced carrots, chopped celery, fire-roasted diced tomatoes, tomato sauce, Italian seasoning, minced garlic, salt, pepper, and bay leaves to the slow cooker. Stir to combine.2. Brown the beef — Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened. Add the ground beef and cook, breaking it apart with a spoon, until fully browned with no pink remaining. Drain all excess grease thoroughly.3. Add beef to the slow cooker — Transfer the drained beef and onion mixture into the slow cooker and stir to incorporate with the vegetables.4. Add the liquids — Pour in the beef broth and Worcestershire sauce. Stir everything together until well combined.5. Slow cook — Place the lid on the slow cooker and cook on LOW for 6–8 hours, or until the potatoes are fork-tender and the carrots and celery have fully softened.6. inish the soup — About 15–20 minutes before serving, stir in the tomato paste, frozen peas, and frozen corn. Replace the lid and let the soup finish cooking.7. Adjust and serve — Remove and discard the bay leaves. Taste and adjust salt and pepper as needed. For a thicker soup, add more tomato paste. For a thinner broth, stir in a splash of extra beef broth. Ladle into bowls and top with shredded cheddar cheese.
Notes
- Always brown the beef before slow cooking. Skipping this step results in greasy, rubbery meat with flat flavor. The browning step is what gives the beef its texture and savory depth.
- Make it a day ahead. This soup tastes even better on day two once the flavors have had time to meld. Reheat in the slow cooker on warm for 1–2 hours before serving.
- Drain the grease well. Regardless of the fat content of your beef, always drain it thoroughly after browning to avoid an oily soup.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Variations: Swap potatoes for 1½–2 cups cooked pasta or rice (add just before serving). Use Rotel tomatoes + taco seasoning for a Tex-Mex spin. Add a Parmesan rind while it slow cooks for extra depth. A splash of red wine added to the broth adds a richer flavor.
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