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Slow Cooker Hamburger Soup Recipe

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3.9 from 5 reviews

This hearty Slow Cooker Hamburger Soup is a comforting and flavorful meal perfect for busy days. Ground beef, fresh vegetables, and rich seasonings slow cook together to create a savory broth packed with tender potatoes, carrots, and corn. Simply brown the meat and vegetables, transfer everything to your slow cooker, and let it simmer to perfection for a nutritious, satisfying dinner that’s easy to prepare.

  • Total Time: 6 hours 16 minutes (LOW) or 3 hours 20 minutes (HIGH)
  • Yield: 8 servings

Ingredients

Meat & Oil

  • 2 pounds ground beef
  • 1 tablespoon olive oil

Vegetables

  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 2 large carrots, diced
  • 3 celery stalks, diced
  • 4 medium Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen corn

Tomatoes & Broth

  • 1 (28-ounce) can diced tomatoes
  • 3 tablespoons tomato paste
  • 3 cups beef broth

Seasonings

  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • 2 teaspoons vinegar (optional but recommended)

For Serving

  • Shredded cheese (optional)

Instructions

  1. Brown: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onions and cook until soft, about 3 to 4 minutes. Add the ground beef and cook thoroughly until browned and no longer pink. Stir in the minced garlic and cook for 30 seconds until fragrant. Drain any excess grease if necessary.
  2. Combine: Transfer the browned beef mixture to a 6 to 8-quart slow cooker. Add diced carrots, celery, potatoes, diced tomatoes, tomato paste, beef broth, Italian seasoning, paprika, sea salt, black pepper, and the bay leaf. Stir well until all ingredients are evenly combined.
  3. Cook: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the potatoes and carrots are tender when pierced with a fork. About 20 to 30 minutes before the end of cooking, stir in the frozen corn to heat through.
  4. Stir and taste: Once cooked, uncover and stir in the vinegar to brighten the flavors. Remove and discard the bay leaf. Taste the soup and adjust seasoning by adding more salt or pepper as needed.
  5. Serve: Ladle the soup into bowls and top with shredded cheese if desired. Serve hot for a warm and satisfying meal.

Notes

  • Using Yukon Gold potatoes helps them hold their shape during long cooking times.
  • Vinegar is optional but adds a nice tang to balance the richness of the soup.
  • You can substitute ground turkey or chicken for beef for a lighter version.
  • For a thicker soup, mash some of the potatoes before serving.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Author: Olivia
  • Prep Time: 16 minutes
  • Cook Time: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH)
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://iamstarved.com/slow-cooker-hamburger-soup-recipe/