Perfect for busy days, this slow cooker hamburger soup delivers cozy flavors in every bite. It's an easy meal that made with simple ingredients that cooks low and slow with minimal prep.
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I've made this meaty soup more times than I can count, especially on busy days when I don't have the energy to stand over the stove. It's one of those no-stress recipes that turns out rich, hearty, and full of flavor every time. I love how I can toss everything into the crockpot, go about my day, and come back to comfort food that tastes like it took way more effort than it did.
I usually adjust the veggies based on what I have on hand, like using celery and green bean, and it still tastes amazing. After testing it a few times, I found that letting it cook a little longer really deepens the flavor, making it even better the next day. A few other easy soup-based meals that I love are my yellow squash soup and tomato egg drop soup which also make often.
Ingredients
- Lean ground beef
- Canned diced tomatoes
- Canned beef broth
- Mixed vegetables (I used carrots, peas, cauliflower, broccoli, peas)
- Italian seasoning
- Salt and pepper
Scroll down to the recipe card for quantities used.
Instructions
Follow these simple steps to bring together a hearty, flavorful crock pot hamburger soup with minimal prep and hands-off cooking.
- Brown the beef first for better flavor. Cook the ground beef in a skillet with olive oil and Italian seasoning over medium heat until fully browned, breaking it into small crumbles. Drain off excess grease so the soup base stays balanced instead of heavy.
- Transfer everything to the slow cooker. Add the ground beef along with the diced tomatoes and their juice, beef broth, mixed vegetables, salt, and black pepper. Stir well so the meat and vegetables are evenly distributed in the broth.
- Let the slow cooker do the work. Cook on Low for 6 to 7 hours or High for 3 to 4 hours until the vegetables are tender and the broth has had time to develop flavor.
- Finish with a quick taste check. Before serving, taste the soup and adjust the salt or pepper if needed. Ladle into bowls and serve hot, especially good with bread or crackers on the side.
Tips
Top tip: Always brown the ground beef before adding it to the slow cooker. This boosts flavor and prevents excess grease in your soup.
- Drain excess fat after browning the beef for a cleaner, less oily broth.
- Add softer vegetables like frozen corn and peas later to avoid overcooking.
- Let the soup sit for a few minutes before serving to allow flavors to settle.
Variations
Here are some easy ways to customize this soup recipe:
- Swap ground beef with ground turkey or chicken for a lighter option.
- Use vegetable or chicken broth instead of beef broth for a slightly lighter, less rich base.
- Add pasta, beans, or cooked rice to make the soup heartier.
- Top with shredded cheddar cheese for a cheeseburger soup.
- Make it low-carb by skipping starchy veggies and using more leafy greens or cauliflower.
Storage
To store leftover hamburger soup, let it cool completely before transferring it to an airtight container and placing it in the refrigerator. It will keep well for up to 4 days. For longer storage, you can freeze it in freezer-safe containers or bags for up to 3 months, leaving a little space for expansion.
When reheating, warm it on the stovetop over medium heat, stirring occasionally until heated through, or microwave it in short intervals, stirring in between to ensure even heating; if the soup has thickened, simply add a splash of broth or water to reach your desired consistency.
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Recipe
Hamburger Soup
Ingredients
- ½ pound ground beef
- 14.5 oz canned diced tomatoes
- 14.5 oz canned beef broth
- 1 ½ cups fresh or frozen mixed vegetables we used broccoli, cauliflower, peas and carrots
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a skillet over medium heat, cook the ground beef with Italian seasoning in some olive oil until fully browned, breaking it up into small pieces. Drain any excess fat.
- Transfer the cooked beef into the slow cooker.
- Add the diced tomatoes (with their juice), beef broth, mixed vegetables, salt, and black pepper.
- Mix everything together so the seasoning is evenly distributed.
- Cook on Low for 6 to 7 hours, or High for 3 to 4 hours, until the vegetables are tender and flavors are combined.
- Taste and adjust salt or pepper if needed, then serve hot. Great with crusty bread or crackers.
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