Why You’ll Love This Recipe
This soup is easy to make, budget-friendly, and packed with nutrients from a variety of vegetables. The ground beef adds satisfying protein, and the slow cooker ensures everything becomes tender and flavorful with minimal effort. It’s also naturally gluten-free, and easy to adjust based on what you have in your pantry.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef
onion (chopped)
garlic (minced)
carrots (sliced)
celery (sliced)
potatoes (diced)
green beans (fresh or frozen)
diced tomatoes (canned)
tomato paste
beef broth
Italian seasoning
salt
black pepper
olive oil (for browning)
optional: corn, peas, or other mixed vegetables
Directions
- In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into crumbles.
- Add chopped onion and garlic and cook until soft and fragrant, about 2-3 minutes. Drain any excess fat.
- Transfer the beef mixture to the slow cooker.
- Add carrots, celery, potatoes, green beans, diced tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper.
- Stir everything to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
- Taste and adjust seasoning before serving.
- Serve hot with bread, crackers, or a side salad.
Servings and timing
This recipe serves 6 to 8 people.
Cooking time: 6-8 hours on low or 3-4 hours on high
Prep time: 15 minutes
Variations
- Use ground turkey or chicken for a lighter version.
- Add a handful of spinach or kale at the end for extra greens.
- Stir in cooked rice or pasta during the last 30 minutes for added texture.
- Make it spicy with red pepper flakes or a dash of hot sauce.
- Add beans (like kidney or black beans) for extra fiber and protein.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a pot over medium heat or in the microwave, stirring occasionally.
Freeze for up to 3 months. Let thaw in the refrigerator overnight before reheating.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work well and can be added directly to the slow cooker.
Do I need to brown the beef first?
Browning adds flavor and removes excess fat. It’s recommended, but you can skip it in a pinch.
What kind of potatoes work best?
Russet, Yukon Gold, or red potatoes all work well. Dice them evenly for even cooking.
Can I make this soup vegetarian?
Yes, use plant-based ground meat or lentils, and vegetable broth instead of beef broth.
Is this soup gluten-free?
Yes, as long as all canned ingredients and seasonings are certified gluten-free.
Can I cook this soup overnight?
Yes, set your slow cooker on low for 6-8 hours and store it in the fridge until ready to reheat.
Can I double this recipe?
Absolutely. Make sure your slow cooker is large enough to accommodate the extra volume.
How do I make it thicker?
Let the soup cook uncovered for the last 30 minutes or mash some of the potatoes into the broth.
What’s the best way to serve it?
Serve with crusty bread, a green salad, or topped with shredded cheese.
Does it freeze well?
Yes, it freezes beautifully. Portion it into containers and label for easy future meals.
Conclusion
Slow Cooker Hamburger Soup is a cozy, filling meal that’s simple, satisfying, and packed with real ingredients. With minimal prep and tons of flavor, it’s a great go-to recipe for weeknights, batch cooking, or feeding a hungry family. You’ll love how easy it is to make and how well it reheats—perfect for leftovers or freezing for later.
PrintSlow Cooker Hamburger Soup
Slow Cooker Hamburger Soup is a hearty, nutritious soup made with ground beef, vegetables, and a savory tomato-based broth. It’s easy to prepare, perfect for weeknight dinners, and ideal for meal prep or feeding a crowd.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 cups potatoes, diced (Yukon Gold, Russet, or red potatoes)
- 1 cup green beans (fresh or frozen)
- 1 (15 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 cup corn, peas, or mixed vegetables
Instructions
- In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into crumbles.
- Add onion and garlic, cooking until softened (2–3 minutes). Drain excess fat if necessary.
- Transfer the beef mixture to the slow cooker.
- Add carrots, celery, potatoes, green beans, diced tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper.
- Stir everything together until well combined.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until vegetables are tender.
- Taste and adjust seasoning as needed before serving.
- Serve hot with bread, crackers, or a side salad.
Notes
- Use ground turkey or chicken for a lighter version.
- Add spinach or kale during the last 10 minutes for extra greens.
- Stir in cooked pasta or rice for added texture and bulk.
- For a thicker soup, mash some of the potatoes or leave the lid off for the final 30 minutes of cooking.
- This soup freezes well and is perfect for batch cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 6g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
