This cozy Crockpot Hamburger Soup is a hearty, family-friendly meal packed with tender ground beef, colorful veggies, and comforting broth. Everything simmers low and slow in your slow cooker, making it perfect for busy weeknights or lazy weekends. Serve it with crusty bread for a complete, warming bowl of goodness.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped (any color)
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups beef broth (low-sodium preferred)
- 2 cups potatoes, diced (russet or Yukon gold)
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 cup frozen corn
- 1 cup green beans, chopped (fresh or frozen)
- Fresh parsley, chopped, for garnish
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon as it cooks, until no pink remains.
- Drain off any excess fat, then transfer the cooked beef to the crockpot/slow cooker.
- Add the chopped onion, minced garlic, diced carrots, diced celery, and chopped bell pepper to the crockpot.
- Stir in the diced tomatoes (with their juices), beef broth, diced potatoes, Italian seasoning, salt, and black pepper until everything is well combined.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, or until the vegetables are tender and the flavors have melded together.
- About 30 minutes before serving, stir in the frozen corn and chopped green beans. Cover and continue cooking until the vegetables are heated through and tender.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Variation
- Swap the protein: Replace ground beef with ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian-style version (use vegetable broth for vegetarian).
- Add grains or pasta: Stir in 1/2 cup of uncooked barley or small pasta (like ditalini or macaroni) during the last 30–45 minutes of cooking on HIGH until tender.
- Make it cheesy: Just before serving, top each bowl with shredded cheddar, mozzarella, or Parmesan for a creamy, cheesy finish.
Cooking Notes
- Slow cooker times can vary slightly; if your vegetables are still firm at the minimum time, continue to cook and check every 30 minutes.
- Cut the vegetables and potatoes into similar-sized pieces so they cook evenly and are tender at the same time.
- For extra flavor, you can sauté the onions, carrots, celery, and bell pepper in the beef drippings before adding them to the crockpot, then deglaze the skillet with a splash of broth.
Serving Suggestions
- Serve with crusty bread, garlic bread, or warm dinner rolls to soak up the flavorful broth.
- Top each bowl with shredded cheese, a dollop of sour cream, or a sprinkle of red pepper flakes for added richness and a touch of heat.
- Pair with a simple green salad or Caesar salad for a balanced, comforting meal.
Tips
- Prep ahead by chopping all vegetables and browning the beef the night before; refrigerate and dump everything into the crockpot in the morning.
- Skim any excess fat from the top of the soup before serving if you prefer a leaner bowl.
- If freezing leftovers, cool the soup completely, then store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
- Total Time: 6 hours 15 minutes (on LOW)
Nutritional Information
- Calories: 320 kcal
- Protein: 20 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I make this soup on the stovetop instead of in a crockpot?
Yes. Brown the beef in a large pot, add the remaining ingredients (except corn and green beans), bring to a boil, then simmer on low for about 45–60 minutes, adding the corn and green beans during the last 15–20 minutes. - Can I use fresh corn and green beans instead of frozen?
Absolutely. Add them at the same time as the other vegetables so they have enough time to become tender. - How do I store and reheat leftovers?
Store cooled soup in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. - Can I freeze Crockpot Hamburger Soup?
Yes. This soup freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
This Crockpot Hamburger Soup is the kind of cozy, stick-to-your-ribs meal that makes chilly nights feel a little warmer and easier. With simple ingredients, almost hands-off cooking, and plenty of hearty veggies and beef, it’s a reliable family favorite you’ll turn to again and again.
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Crockpot Hamburger Soup
- Total Time: 6 hours 15 minutes (on LOW)
- Yield: 6 servings 1x
- Diet: Omnivore, Dairy-Free (if served without cheese)
Description
This cozy Crockpot Hamburger Soup is a hearty, family-friendly meal packed with tender ground beef, colorful veggies, and comforting broth. Everything simmers low and slow in your slow cooker, making it perfect for busy weeknights or lazy weekends. Serve it with crusty bread for a complete, warming bowl of goodness.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped (any color)
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups beef broth (low-sodium preferred)
- 2 cups potatoes, diced (russet or Yukon gold)
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 cup frozen corn
- 1 cup green beans, chopped (fresh or frozen)
- Fresh parsley, chopped, for garnish
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon as it cooks, until no pink remains.
- Drain off any excess fat, then transfer the cooked beef to the crockpot/slow cooker.
- Add the chopped onion, minced garlic, diced carrots, diced celery, and chopped bell pepper to the crockpot.
- Stir in the diced tomatoes (with their juices), beef broth, diced potatoes, Italian seasoning, salt, and black pepper until everything is well combined.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, or until the vegetables are tender and the flavors have melded together.
- About 30 minutes before serving, stir in the frozen corn and chopped green beans. Cover and continue cooking until the vegetables are heated through and tender.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- For a thicker soup, mash some of the potatoes in the crockpot during the last 30 minutes of cooking.
- Use lean ground beef (90% or higher) if you prefer a lighter soup with less fat.
- Taste the soup after it has simmered; the flavors develop over time, so adjust salt and pepper at the end rather than the beginning.
- If using regular (not low-sodium) broth, start with less added salt and adjust just before serving.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (or 3–4 hours on HIGH)
- Category: Soup, Main Course
- Method: Slow Cooker, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 generous serving (about 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 6 g (approx.)
- Sodium: 780 mg (approx., using low-sodium broth)
- Fat: 14 g (approx.)
- Saturated Fat: 5 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 30 g (approx.)
- Fiber: 5 g (approx.)
- Protein: 20 g (approx.)
- Cholesterol: 65 mg (approx.)
Keywords: crockpot hamburger soup, slow cooker hamburger soup, ground beef vegetable soup, cozy soup, easy family dinner