Slow Cooker Hamburger Soup
This Slow Cooker Hamburger Soup is a hearty meal packed with ground beef, tender vegetables and a savory broth. It’s a great set-it-and-forget-it recipe for a busy evening and meal prepping.
Servings: 6
Calories: 267kcal
Equipment
- 6-8 quart slow cooker
Ingredients
- 1 lb lean ground beef
- 1 small sweet onion diced
- 3 medium carrots chopped
- 2 large celery ribs chopped
- 1 large russet potato chopped
- 1 cup frozen corn
- 1 cup frozen green beans
- 3 cloves garlic minced
- 5 cups beef broth
- 1 can diced tomatoes 14.5 ounces
- 1 can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- shredded cheddar cheese for serving
- fresh parsley for serving
Instructions
- Heat a large skillet over medium heat and brown the ground beef, about 5-7 minutes. In the last 2 minutes of cooking, add the onion to the skillet. *Skip this step for a true dump and go recipe.
- Drain the excess grease and add the beef and onion mixture to the slow cooker.
- Add all of the vegetables, diced potatoes, carrots, celery, corn, green beans, garlic, beef broth, diced tomatoes, tomato sauce, Worcestershire sauce, paprika, oregano, salt and pepper. Stir well. Add the bay leaf on top.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours. Taste the soup and adjust salt and pepper as needed.
- Serve topped with shredded cheddar cheese and a sprinkle of chopped parsley.
Notes
Storing: This soup keeps well covered in the refrigerator for up to 4 days and freezes for up to 3 months. Thaw and reheat either on the stove, microwave or even back in the slow cooker until warmed through
Nutrition
Serving: 8oz | Calories: 267kcal | Carbohydrates: 35g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1508mg | Potassium: 1668mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5710IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 5mg
