Hearty Hamburger Soup Crockpot

This hamburger soup made in the crockpot offers a comforting and nourishing meal that fills the house with a rich aroma all day. It blends lean ground beef with hearty potatoes and colorful vegetables for a well-rounded dish that stays warm and ready whenever you need it.

I first tried this soup on a chilly weekend and loved how it made the house smell inviting while freeing me up to relax. Now it’s a favorite in my meal rotation when I want something filling and fuss-free.

Ingredients

• Olive oil: adds a smooth base for browning meat and enhances flavor choose extra virgin for quality
• Lean ground beef: provides protein without too much fat look for fresh, bright red meat
• Diced yellow onion: builds a mildly sweet foundation pick firm, unblemished onions
• Salt and black pepper: balance and highlight the flavors sea salt works great here
• Celery stalk: adds subtle herbal notes and crunch choose firm, vibrant green stalks
• Tomato paste: thickens and deepens the tomato flavor a concentrated paste makes a huge difference
• Minced garlic: brings sharp, aromatic warmth fresh cloves release the best taste
• Worcestershire sauce: adds umami complexity and a touch of tang use a reputable brand
• Italian seasoning: combines herbs like oregano and basil for an earthy background fresh or dried can be used
• Russet potatoes: give hearty texture and soak up flavors pick large, firm potatoes
• Tomato sauce: delivers rich tomato essence opt for a low-sodium variety if preferred
• Petite diced tomatoes: contribute chunks and acidity whole peeled diced tomatoes work similarly
• Frozen mixed vegetables: add color, nutrition, and sweetness a blend with corn, green beans, and carrots works well
• Beef broth: builds the soup base homemade or low-sodium store-bought broth enhances depth
• Fresh chopped parsley: optional as garnish adds a fresh, bright finish look for vibrant green leaves

Step-by-Step Instructions

Sear the Meat and Onions:

Heat olive oil in a large skillet over medium-high heat. Add lean ground beef, diced yellow onion, salt, and black pepper. Cook until the beef is browned with no pink spots, about 4 to 5 minutes. Use a slotted spoon to transfer the beef and onions to the crockpot, leaving excess fat behind to keep the soup lighter.

Combine Ingredients in Crockpot:

Add diced celery, tomato paste, minced garlic, Worcestershire sauce, Italian seasoning, cut russet potatoes, tomato sauce, petite diced tomatoes, frozen mixed vegetables, and beef broth directly into the crockpot. Stir gently to blend everything evenly.

Slow Cook the Soup:

Set the crockpot on LOW and let it cook for 7 to 8 hours. The long, slow cooking tenderizes the potatoes and lets the flavors meld into a rich, satisfying broth. Check that potatoes are tender before serving.

Garnish and Serve:

Optionally sprinkle chopped fresh parsley on top before serving to add brightness and color. Serve the soup warm and enjoy its hearty comfort.

Save

My favorite ingredient is the russet potato because it absorbs all the spices and broth, turning tender and flavorful without falling apart. I remember serving this soup during a family gathering when a surprise snowstorm trapped us indoors. Everyone raved about how comforting it was, making the unexpected day cozy and memorable.

Storage Tips

Cool the soup completely before storing it in airtight containers. It keeps well in the refrigerator for up to four days. For longer storage, freeze in individual portions. To reheat, thaw overnight in the fridge then warm gently on the stovetop or microwave.

Ingredient Substitutions

Feel free to swap ground beef with ground turkey or chicken for a lighter option. You can use chicken broth instead of beef broth for a milder flavor. If you don’t have frozen mixed vegetables, fresh can work but add them during the last hour of cooking to avoid overcooking.

Serving Suggestions

Serve with crusty bread or garlic rolls to soak up the flavorful broth. A simple green salad or coleslaw pairs nicely for a balanced meal. Leftover soup is great over rice or with a sprinkle of grated cheese on top.

Recipe FAQs

→ What cut of beef works best for this soup?

Lean ground beef is ideal as it browns well and adds rich flavor without excess fat.

→ Can I use fresh vegetables instead of frozen?

Yes, fresh diced vegetables can be used; just adjust cooking times to ensure they soften properly.

→ How do I prevent potatoes from browning before cooking?

Place diced potatoes in cold water until ready to add to the soup, which keeps them from oxidizing.

→ What seasoning enhances the soup’s flavor?

Italian seasoning, garlic, and Worcestershire sauce create a well-rounded, savory depth to the broth.

→ Is it possible to freeze leftovers?

Yes, freezing in portioned containers works well and allows for easy thawing and reheating.