Description

This hearty Crock Pot Hamburger Soup is a comforting, easy-to-make meal perfect for busy days. Filled with tender ground beef, fresh vegetables, fire-roasted tomatoes, and flavorful herbs, it simmers slowly in a crock pot to develop rich flavors. The addition of tomato paste and frozen vegetables near the end creates a thick, satisfying broth that’s both nourishing and delicious. Ideal for family dinners, this recipe yields eight generous servings of warming soup everyone will enjoy.

Ingredients

Scale

Vegetables & Aromatics

1 onion (diced)
4 carrots (chopped)
3 celery stalks (chopped)
2 Yukon potatoes, cut into bite sized pieces (about 4 cups)
3-4 garlic cloves (minced)
1 cup frozen corn
½-1 cup frozen peas

Meat & Oils

1 T olive oil
2 lb lean ground beef

Tomato & Seasonings

3 cans fire-roasted tomatoes (15 oz. each)
1 cup tomato sauce
6 oz tomato paste
1 tsp Worcestershire sauce
1 T Italian seasoning
½ tsp onion powder
½ tsp sea salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
2 bay leaves

Liquids

4 cups beef broth (more for thinner broth)

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Instructions

Prepare Vegetables: Add the diced potatoes, chopped carrots, celery, fire-roasted tomatoes, tomato sauce, Italian seasoning, onion powder, sea salt, black pepper, red pepper flakes (if using), minced garlic, and bay leaves into the crock pot. Stir well to combine all the ingredients evenly.
Sauté Meat and Onion: Heat olive oil in a skillet over medium-high heat. Add the diced onions and sauté until translucent and fragrant. Then add the ground beef and cook until browned throughout with no pink remaining. Drain any excess grease and transfer the meat and onions into the crock pot with the other ingredients.
Add Broth and Worcestershire: Pour the beef broth and Worcestershire sauce into the crock pot. Stir all ingredients to combine thoroughly.
Slow Cook the Soup: Cover the slow cooker and set on low heat for 6-8 hours or on high for 3-5 hours. Cook until the carrots and celery are tender and the potatoes are fork-tender, allowing the flavors to meld.
Add Frozen Veggies and Tomato Paste: Approximately 15-20 minutes before serving, stir in the frozen peas, frozen corn, and tomato paste. The tomato paste will thicken the broth, so adjust the quantity based on your preferred soup consistency.
Final Adjustments and Serve: Taste the soup and adjust seasoning as needed. If the soup is too thick, add more beef broth to reach desired consistency. Serve hot, optionally topped with shredded cheese for extra flavor.

Notes

You can substitute frozen mixed vegetables if preferred for the peas and corn.
For a spicier soup, increase the red pepper flakes or add a dash of hot sauce before serving.
If you prefer a thicker soup, add more tomato paste gradually until desired thickness is reached.
Leftovers refrigerate well for 3-4 days and also freeze nicely for future meals.
Use lean ground beef to reduce excess grease and calories.
For a lower sodium version, use reduced-sodium beef broth and adjust salt accordingly.