Crock Pot Hamburger Soup
Certain recipes just 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.
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.