Hamburger Soup Crockpot Recipe

There’s something about a big, warm bowl of hamburger soup that feels like a hug in a bowl. The tender ground beef, hearty potatoes, and colorful veggies all come together in a flavorful broth that makes your whole kitchen smell amazing. And the best part? It’s made in the crockpot, which means you can toss everything in and let it work its magic while you go about your day. Whether you’re cooking for a crowd or just meal-prepping for the week, this soup is one of those recipes that always delivers.

I first made this soup on a cold, rainy weekend when I needed something easy but comforting. The kind of dish that simmers all day and fills the house with that cozy “something good is cooking” aroma. I didn’t expect my family to rave about it as much as they did! My kids loved the tender beef and veggies, and my husband went back for seconds (and maybe thirds). It quickly became a go-to recipe for busy weeks, lazy Sundays, or anytime I need a little pick-me-up in a bowl.

this RECIPE

A little history on hamburger soup

Hamburger soup is a humble, old-school dish that’s been around for decades. It’s often thought of as a frugal meal that stretches simple ingredients into a satisfying, hearty dinner. Traditionally, it was a way to use up leftover ground beef and whatever vegetables were hanging around in the fridge or pantry. Over time, it became a comfort food classic, especially in the U.S. and Canada, where home cooks often swap in their own family twists. These days, you’ll find endless variations, from stovetop versions to slow-cooker adaptations like this one.

Let’s talk ingredients: Simple and satisfying

This crockpot hamburger soup keeps it classic with a few key ingredients that work together perfectly:

• Lean ground beef: The star of the show! Ground beef adds a savory depth to the soup. If you’re out of beef, ground turkey or chicken can work well as substitutes. Just make sure to brown it first for that rich flavor.
• Potatoes: Russet potatoes hold up well in the slow cooker, becoming tender without falling apart. If you prefer, Yukon Gold potatoes are a great substitute and add a buttery texture.
• Mixed vegetables: The frozen trio of corn, green beans, and carrots brings both convenience and vibrant color. Feel free to swap in fresh veggies if you have them on hand—zucchini or peas work great, too!
• Tomatoes: Both tomato sauce and petite diced tomatoes bring a rich, tangy base to the broth. If you like a chunkier soup, you can add an extra can of diced tomatoes.
• Beef broth: This is the backbone of the soup’s flavor. Use a high-quality store-bought broth or homemade if you’ve got it. For a lighter option, you could substitute chicken or vegetable broth.

A touch of Worcestershire sauce and Italian seasoning ties everything together, while the optional parsley garnish adds a fresh, herby note to finish things off.

Kitchen gear: What you need (and what you can skip)

The beauty of this recipe is how little equipment it requires. Here’s what you’ll need:

• Crockpot: A 6-quart slow cooker is ideal for this recipe. If yours is smaller, you might need to reduce the quantities slightly to avoid overfilling.
• Large skillet: For browning the ground beef and onions. While this step adds extra flavor, if you’re in a rush, you can technically skip it and add the raw beef directly to the crockpot (but trust me, the browning step is worth it).
• Slotted spoon: Helps transfer the browned beef to the crockpot without bringing along excess grease. If you don’t have one, a regular spoon will work—just tilt the pan slightly to drain.
• Sharp knife and cutting board: For chopping the onions, potatoes, and celery.

No fancy gadgets needed here—just your trusty slow cooker and a little prep time.

Step-by-step: How to make crockpot hamburger soup

1. Brown the beef

Start by heating olive oil in a large skillet over medium-high heat. Add the lean ground beef, diced onion, salt, and pepper. Cook for 4-5 minutes, breaking up the beef with a wooden spoon, until it’s fully browned with no pink left. The onions will soften and add a lovely sweetness to the beef. Don’t skip draining the grease—it keeps the soup from feeling too heavy.

2. Load up the crockpot

Transfer the cooked beef and onions to your crockpot. Then, add the celery, tomato paste, minced garlic, Worcestershire sauce, and Italian seasoning. These ingredients layer in so much flavor that the long cook time will only enhance.

3. Add the hearty stuff

Next, toss in the russet potatoes, tomato sauce, diced tomatoes, frozen vegetables, and beef broth. Give everything a good stir to combine. Your crockpot will look full, but it’s exactly how it should be.

4. Cook low and slow

Set your crockpot to LOW and let it cook for 7-8 hours. This long, slow simmer allows the flavors to meld beautifully and ensures the potatoes are fork-tender. If you’re short on time, you can cook it on HIGH for 4-5 hours, but the low-and-slow method really brings out the best in this dish.

5. Garnish and serve

Once the soup is ready, taste and adjust seasoning if needed. Ladle it into bowls and sprinkle with fresh parsley if desired. Pair it with some crusty bread, and you’ve got the ultimate comfort meal.

Variations and twists: Make it your own

There are so many ways to customize this soup to suit your taste or dietary needs:

• Gluten-free: This recipe is naturally gluten-free! Just double-check that your Worcestershire sauce and broth are gluten-free as well.
• Low-carb: Skip the potatoes and replace them with cauliflower florets. They’ll mimic the texture while keeping carbs in check.
• Vegan version: Swap the ground beef for plant-based crumbles and use vegetable broth instead of beef broth. The result is just as hearty and satisfying!
• Spicy kick: Add a diced jalapeño or a pinch of red pepper flakes for a bit of heat.
• Seasonal swaps: In summer, try fresh zucchini and bell peppers. In fall, you can add sweet potatoes or butternut squash for a touch of sweetness.

I’ve tried most of these, and honestly, they’re all delicious in their own way!

How to serve: Simple but satisfying

Presentation doesn’t have to be fancy here—this soup is all about rustic charm. Serve it in deep bowls with a sprinkle of fresh parsley for a pop of color. Pair it with a side of warm, crusty bread or buttery biscuits for dunking. For a more filling meal, you can serve it alongside a crisp green salad.

Beverage pairings

This hearty soup pairs beautifully with simple, refreshing drinks. A tall glass of iced tea with a squeeze of lemon cuts through the richness, while a sparkling water with a splash of cranberry juice adds a festive touch. If you’re serving this soup on a cold day, a warm apple cider or herbal tea makes the perfect cozy pairing.

Storing and reheating tips

Hamburger soup stores like a dream! Once cooled, transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers or bags for up to 3 months. Reheat on the stove over medium heat, adding a splash of broth or water if it’s thickened too much. If you’re in a rush, the microwave works well, too—just stir frequently to heat evenly.

Adjusting for different serving sizes

This recipe serves about 6 people, but it’s easy to adjust. For a smaller batch, simply halve the ingredients (you’ll still get plenty of flavor). To feed a larger crowd, double the recipe, but make sure your crockpot is large enough to handle the extra volume. Keep in mind that doubling the recipe might slightly extend the cooking time.

Troubleshooting: Avoiding common pitfalls

• Soup too thick? Add a little more broth or water to loosen it up.
• Potatoes undercooked? Make sure to cut them into even, 1½-inch pieces for consistent cooking.
• Flavor too mild? Add a pinch more salt or Worcestershire sauce to bring out the flavors.

Time to get cooking!

This crockpot hamburger soup is a winner for busy days, chilly evenings, or anytime you need a little comfort in a bowl. It’s hearty, full of flavor, and endlessly customizable. I hope it becomes as much of a favorite in your house as it is in mine. Don’t forget to experiment with the variations and make it your own. Happy cooking!

FAQs

1. Can I use fresh vegetables instead of frozen?
Absolutely! Just chop them into small, even pieces so they cook through properly.

2. Can I skip browning the beef?
Technically, yes, but browning adds so much flavor. If you’re short on time, you can skip it and add the beef raw, but I’d recommend the extra step!

3. What can I use instead of russet potatoes?
Yukon Gold potatoes or even sweet potatoes work well.

4. Can I freeze this soup?
Yes! It freezes beautifully. Just let it cool completely before transferring to freezer-safe containers.

5. How do I make it spicier?
Add red pepper flakes, hot sauce, or diced jalapeños for a kick of heat!

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