This crockpot hamburger soup is loaded with ground beef, Yukon gold potatoes, and frozen mixed veggies in a savory tomato beef broth. Cozy, filling, and budget friendly for a weeknight dinner!
One of those set it and forget kind of recipes…
If you like your beef soup with big tender chunks of stew meat instead, our Crockpot Vegetable Beef Soup is the one for you. But on a busy week when ground beef is what’s in the freezer? This is the move.
You’ll start in the morning (or at lunch time!) by browning up some ground beef and dumping it in the slow cooker with frozen mixed veggies, chopped potatoes, and broth.
Simple ingredients, yes, but they turn into a perfect pot full of soup!
This is one that I feel good about feeding the family since it’s made with whole foods, lots of veggies, and lean beef.
A big bowl + a slice of buttered beer bread just makes for the best simple little dinner.
3 Reasons You’ll Love This Recipe
- Barely any chopping. Frozen mixed veggies go straight from the bag to the slow cooker, so prep is mostly browning the beef + chopping a few potatoes.
- It’s easy on the budget. Ground beef, potatoes, canned tomatoes, and frozen vegetables stretch into a big pot of soup that feeds a crowd (or gives you lunches all week).
- The flavor is so much better than it has any right to be. Cooking the tomato paste and Worcestershire with the beef for a couple of minutes before it hits the slow cooker gives this easy hamburger soup a rich, savory broth.
Ingredient, Swaps, & Tips
- Swap the beef. Ground turkey or ground chicken work here. Since they’re leaner, you may want a little extra salt or Worcestershire at the end.
- Don’t skip draining the grease. Even with lean ground beef, there’s usually some fat in the pan. Draining it keeps the broth from getting an oily layer on top.
- Cook the tomato paste for the full 2 to 3 minutes. Letting it toast with the beef takes away the raw, tinny taste and deepens the flavor of the whole pot.
- Use what potatoes you have. Yukon golds hold their shape nicely. Russets work too, but they break down more.
- Pick your veggie mix. Any frozen mixed vegetable blend works. A soup blend with okra and lima beans, or a classic carrot, pea, corn, and green bean mix, is fine.
- Want it heartier? Cook some small pasta like ditalini or elbows separately and add a scoop to each bowl.
- Cooking for a smaller crowd? Cut the recipe in half and use a 3 or 4 quart slow cooker. Or make the whole batch and freeze half for a no-effort dinner later.
- Season at the end. Taste before serving. Broth brands vary a lot in saltiness, so you may need more salt or none at all.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Brown the beef, onion, and garlic in a skillet and then stir in the tomato paste, Worcestershire sauce, salt, and pepper and cook for 2-3 minutes.
Transfer the beef to the crockpot and add the remaining ingredients. Give it a good stir to combine everything.
Cover and cook on high for 4-5 hours or low for 7-8 hours, until the potatoes are tender.
Remove the bay leaves, taste, and season with extra salt and pepper as needed.
What to Serve with Slow Cooker Hamburger Soup
This soup is a full meal on its own, but a little something for dunking never hurts:
- Sweet Cornbread or Jalapeno Cheddar Cornbread for a classic soup-and-cornbread night
- Homemade Biscuits or 7 Up Biscuits for soaking up every last bit of broth
- Air Fryer Grilled Cheese for the ultimate soup-and-sandwich combo
- Saltine crackers and a sprinkle of shredded cheddar on top if you want to keep it simple
Helpful Tip!
Storage & Freezing:
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
- Freezer: Let the soup cool completely, then freeze in freezer-safe containers (such as Souper Cubes) or bags for up to 3 months. The potatoes may get a little softer after thawing, but the soup still tastes great.
- Reheating: Thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat or in the microwave.
Recipe FAQs:
I love cooking ground beef in the crockpot, but not for soup. Browning the beef first lets you drain off the grease and break the meat up into crumbles without crushing the rest of the ingredients.
They’re close cousins! Hamburger soup uses ground beef, while vegetable beef soup is usually made with chunks of stew meat. If you want the stew meat version, try our Crockpot Vegetable Beef Soup.
Yes, though I haven’t tested exact timing. Brown the beef in a large Dutch oven, add everything else, bring it to a boil, then cover and simmer until the potatoes are fork tender, stirring occasionally. It should take about 25-30 minutes, but simmering for longer will help develop the flavors.
More Soup Recipes:
Crockpot Hamburger Soup
Ingredients
- 2 pounds lean ground beef
- 1 small onion chopped
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 3 tablespoons Worcestershire sauce
- 2 teaspoons salt more to taste
- 1 teaspoon cracked pepper
- 12 ounces frozen mixed vegetables
- 2 Yukon gold potatoes peeled and diced
- 28 ounces canned diced tomatoes
- 4 cups beef broth
- 2 bay leaves
- 2 teaspoons Italian seasoning
Instructions
- Heat a large skillet over medium heat. Add the ground beef to the skillet and break the meat up. Once broken up, add the onion and garlic and continue cooking until the meat is cooked through. Drain off any excess grease.
- Add the tomato paste, Worcestershire sauce, salt, and pepper to the meat and stir to combine. Cook for 2-3 minutes.
- Pour the beef mixture into a 6 quart slow cooker. Add the remaining ingredients (do not drain the tomatoes) and stir.
- Cover and cook on high for 4-5 hours or low for 7-8 hours, until the potatoes are tender.
- Remove the bay leaves. Taste and season with additional salt and pepper before serving.
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