Crockpot Hamburger Vegetable Soup
This crockpot hamburger vegetable soup is a hearty, budget-friendly meal. Browned ground beef, potatoes, carrots and a tomato broth simmer all day, and the house smells great when you get home.
8
servings20
minutes7
hoursGround beef, potatoes and mixed vegetables cook in a flavorful tomato broth. It makes a big pot and freezes well.
Ingredients
1 1/2 lb lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
3 cups beef broth, low sodium
1 can (28 oz) crushed tomatoes
2 cups water
3 medium Yukon Gold potatoes, diced
3 carrots, sliced
2 celery stalks, sliced
1 cup frozen green beans
1 cup frozen corn
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1 bay leaf
1 tsp salt
1/2 tsp black pepper
Directions
- Brown the beef and onion in a skillet 7 to 8 minutes until no pink remains. Drain the fat.
- Add the garlic and cook 30 seconds.
- Transfer the beef mixture to a 6-quart slow cooker.
- Add the broth, tomatoes, water, potatoes, carrots, celery, Worcestershire, Italian seasoning, bay leaf, salt and pepper.
- Cover and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours.
- The potatoes and carrots should be fork-tender and the beef at 160°F or higher.
- Stir in the green beans and corn.
- Cook 30 minutes more on HIGH until the vegetables are hot.
- Remove the bay leaf and taste for salt.
- Ladle into bowls and serve with crackers or bread.
Notes
- Swap ground turkey for the beef. Add a can of drained kidney beans or a handful of macaroni for the last 30 minutes. Soup keeps 4 days refrigerated and freezes up to 3 months. It thickens when cold, so add broth when reheating.
Why a hamburger vegetable soup simmers well all day
Crockpot hamburger vegetable soup is the easy answer to a cold evening and a fridge full of odds and ends. Browned beef gives the broth body, and the potatoes, carrots and celery soften slowly into a thick, hearty soup. It tastes like it took all afternoon, but most of the time was spent hands-off.
The slow cooker is gentle on the vegetables. They hold their shape for hours without breaking down the way they can in a boiling pot, and the tomato broth takes on the sweetness of the carrots. The frozen vegetables go in near the end, so they stay bright. Because everything is chopped and dumped in, this is a good recipe to make with kids helping.
What to buy for this pot
Lean ground beef: 90 percent lean, browned with the onion and well drained. Fattier beef leaves oil floating on the soup.
Crushed tomatoes and broth: a 28-ounce can plus 3 cups of low-sodium beef broth and 2 cups of water make a rich but not heavy base.
Yukon Gold potatoes: dice them into 3/4 inch cubes. They are creamy and hold their shape. Russets fall apart and cloud the broth.
Carrots and celery: slice the carrots a bit thick, about 1/3 inch, so they do not turn to mush after seven hours.
Frozen green beans and corn: add them at the end. They are already blanched, so they only need to be hot, and they keep their color.
Onion, garlic and Italian seasoning: a diced onion and three cloves of garlic cooked with the beef give a rich start, and a teaspoon of Italian seasoning gives the broth a familiar, homey flavor.
Tips for a soup that is rich and clear
Brown the beef well: the most common mistake is skipping this step. Seven to eight minutes in a skillet gives deep flavor, and draining the fat keeps the broth clean. Drain on paper towels if the beef looks greasy.
Add Worcestershire: a tablespoon adds rich depth that tastes like long simmering. Together with the bay leaf, it is the secret of the broth.
Season at the end: broth, tomatoes and Worcestershire all contain salt, and the flavor concentrates over time. Remove the bay leaf, taste the soup, and then add salt if it needs it.
Variations that work
Ground turkey or sausage can replace the beef. Use a can of kidney beans or a cup of small pasta added in the last 30 minutes for a heartier soup. Swap the corn for peas, or add a handful of chopped cabbage for a vegetable-beef feel. A spoonful of tomato paste enriches the broth.
Adding the pasta at the start does not work. It overcooks and swallows the broth, so stir it in during the last half hour.
What goes with it
Crusty bread, buttered crackers or a grilled cheese sandwich are the natural partners. A simple green salad with a vinegar dressing adds freshness. Ladle the soup into deep bowls and put a little black pepper and some chopped parsley on top. A scoop of leftover rice or pasta added to a bowl makes it even heartier.
Make ahead and store
Soup keeps in the fridge for 4 days. The potatoes absorb broth overnight, so the soup is thicker the next day. Add a splash of water or broth when you reheat.
Freeze for up to 3 months in portion-size containers, leaving room at the top for expansion. Thaw overnight in the fridge, then reheat on the stove over medium heat until steaming at 165°F. The potatoes may soften a bit after freezing.
Crockpot Hamburger Vegetable Soup at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 8 servings
- Ingredients: 16, led by lean ground beef, yellow onion, garlic, beef broth
Tips for Crockpot Hamburger Vegetable Soup
Swap ground turkey for the beef. Add a can of drained kidney beans or a handful of macaroni for the last 30 minutes. Soup keeps 4 days refrigerated and freezes up to 3 months. It thickens when cold, so add broth when reheating.
Crockpot Hamburger Vegetable Soup FAQ
How long does Crockpot Hamburger Vegetable Soup take?
Crockpot Hamburger Vegetable Soup takes 7 hours of cooking after 20 minutes of prep.
How many people does Crockpot Hamburger Vegetable Soup serve?
This recipe makes 8 servings.
What do I need to make Crockpot Hamburger Vegetable Soup?
16 ingredients, led by lean ground beef, yellow onion, garlic, beef broth. Amounts are in the recipe card above.
