This simple, hearty Crock Pot Hamburger Soup is perfect when you want a filling, cozy bowl of soup. It’s packed with vegetables, rich in flavor, and easy to prepare. The whole family will enjoy it and leftovers reheat wonderfully.
This crock pot hamburger soup is a comforting, classic recipe ideal for chilly days. A bit of browned beef boosts the flavor and adds protein so a bowl leaves you satisfied and warm.
Soup and chili recipes are favorites when the weather cools, and adding beef to a hearty soup brings extra depth. This recipe is versatile and easy to adapt to what you have on hand.
Why you’ll love this Crock Pot Hamburger Soup
- Easy to prepare. Once the beef is browned and the vegetables are prepped, everything goes into the slow cooker—stir and walk away.
- Uses common pantry staples. Most ingredients are likely already in your kitchen, making this a convenient weeknight dinner.
- Flexible. Swap vegetables, make it spicier, or substitute potatoes with pasta or rice to suit your tastes.
- Freezer-friendly. This soup freezes well; portion it for quick lunches or solo dinners.
Ingredient notes
See the recipe card below for full measurements. A few notes:
- Beef: Any ground beef will work. Drain excess fat after browning; lean ground sirloin or ground chuck are both fine.
- Fire-roasted tomatoes: They add more depth, but regular canned diced tomatoes also work.
- Broth: Beef broth is recommended for richness, though chicken or vegetable broth can be used in a pinch.
Substitutions and variations
- Different meat: Substitute ground turkey or chicken if you prefer.
- Change the veggies: Use frozen mixed vegetables, spinach, mushrooms, or bell pepper.
- Add wine: A splash of red wine enhances the flavor.
- Use Rotel: Swap the tomatoes for Rotel and use taco seasoning for a Tex-Mex twist.
- Omit potatoes: Add 1½–2 cups cooked pasta or rice before serving.
- Parmesan rind: Simmering a parmesan rind in the soup deepens the savory notes.
Step-by-step instructions
Step 1: Add diced potatoes, carrots, celery, tomatoes, tomato sauce, seasonings, garlic, and bay leaves to the slow cooker and stir to combine.
Step 2: Sauté the onion in olive oil over medium-high heat, add the ground beef, and cook until browned and no longer pink. Drain excess grease and add the beef to the crock pot.
Step 3: Pour in the beef broth and Worcestershire sauce, then stir to combine.
Step 4: Cover and cook on low for 6–8 hours (or 3–5 hours on high) until the carrots and celery are tender and potatoes are fork-soft.
Step 5: About 15–20 minutes before serving, stir in the tomato paste, peas, and corn. The tomato paste will thicken the broth; add less for a thinner soup.
Step 6: Taste and adjust seasoning as needed. Thin with extra broth or thicken with more tomato paste. Serve topped with shredded cheese if desired.
Recipe tips
- Always brown the ground beef first. Adding raw ground beef to the slow cooker can produce a greasy, less flavorful result with a rubbery texture.
- Make ahead: The soup often tastes better the next day. Reheat in the slow cooker on Warm an hour or two before serving.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days.
To freeze, cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Common questions
While safe if the meat reaches a proper temperature, browning the ground beef first improves flavor and texture and prevents excess greasiness. For best results, brown and drain the beef before adding it.
Adding frozen ground beef to a slow cooker is not recommended because it may not reach a safe temperature quickly enough, which can increase the risk of bacterial growth.
Draining excess grease prevents the soup from becoming overly oily. If you skip draining, you can skim some fat from the surface before serving.
Crock Pot Hamburger Soup
Equipment
- Crock Pot (6 quart)
Ingredients
- 1 T olive oil
- 1 onion, diced
- 2 lb lean ground beef
- 4 carrots, chopped
- 3 celery stalks, chopped
- 2 Yukon potatoes, cut into bite-sized pieces (about 4 cups)
- 3 cans fire-roasted diced tomatoes (15 oz each)
- 3–4 garlic cloves, minced
- 1 cup tomato sauce
- 1 tsp Worcestershire sauce
- 1 T Italian seasoning
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp pepper
- ¼ tsp red pepper flakes (optional)
- 4 cups beef broth (add more for thinner broth)
- 2 bay leaves
- 6 oz tomato paste
- 1 cup frozen corn
- ½–1 cup frozen peas
Instructions
- Add diced potatoes, carrots, celery, tomatoes, tomato sauce, seasonings, garlic, and bay leaves to the slow cooker and stir to combine.
- Sauté the onion in olive oil over medium-high heat, add the ground beef, and cook until browned and no longer pink. Drain excess grease and add the beef to the crock pot.
- Pour in the beef broth and Worcestershire sauce, then stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–5 hours, until vegetables are tender.
- About 15–20 minutes before serving, stir in the tomato paste, peas, and corn. Adjust tomato paste to reach your preferred thickness.
- Taste and adjust seasoning. Serve with shredded cheese if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. To freeze, cool completely, place in freezer-safe containers, and freeze up to 3 months. Thaw overnight before reheating.
Tip: Browning the ground beef before adding it to the slow cooker produces better flavor and texture and reduces excess fat in the finished soup.
Nutrition
Nutrition information is an approximation.
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