Easy Slow Cooker Hamburger Soup Recipe

Here's an easy slow cooker hamburger soup that's simple to throw together. It's basically just a hodgepodge of ground beef and vegetables simmered for hours in the crock pot. Hearty and delicious, it's so much better than any soup that comes from a can.

My whole family loves this easy slow cooker hamburger soup. It's the perfect dish for an effortless weeknight dinner, especially when the weather turns cold. I usually serve it with crusty bread or cornbread on the side. YUM!

Substitutions and Variations

This soup is hearty and flavorful and can be adapted to work with just about whatever you have in your pantry and freezer. Celery, carrots, shredded cabbage, green beans, peas or zucchini would be delicious.

I used canned diced tomatoes and tomato sauce, but feel free to substitute whatever kind of tomatoes you've got. Tomato juice, V-8 juice, stewed tomatoes, or tomatoes with green chilies all would work.

And though I kept the seasoning simple, the options are endless. Possible additions to consider include oregano, thyme, bay leaf, smoked paprika, chile powder or Worcestershire sauce.

As a shortcut you can substitute 2 to 3 cups frozen cubed hash browns for the potatoes. This is definitely the kind of recipe you can have some fun playing with.

Happy Slow Cooking!

Slow Cooker Hamburger Soup Recipe

Ingredients

• 1 pound lean ground beef
• 1 onion chopped (1-1/2 cups)
• Salt and pepper or other seasoning to taste (I used 1-1/2 teaspoons Montreal Steak Seasoning)
• 3 medium potatoes, peeled and chopped into small pieces
• 1 package (16 ounces) frozen mixed vegetables
• 1-1/2 cups frozen corn kernels
• 1 can (14 to 15 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 cups beef broth (I use jarred Better than Bouillon mixed with water)
• 2 cups water 

Instructions

1. Put the ground beef and onions in a large nonstick skillet set over medium heat. Season generously with salt, pepper and additional seasoning if you like. Cook, stirring and breaking up the beef into small crumbles, until it is no longer pink and the onions have softened, 5 to 7 minutes.

2. Drain off any excess fat and then scrape the ground beef mixture into a 4 to 6-quart crock pot. Add the potatoes, mixed vegetables, corn, diced tomatoes, tomato sauce, beef broth and water. Cover and cook on LOW 6 to 8 hours or until the vegetables are all fork-tender. Taste and add additional salt and pepper, if desired.

Nutritional Estimates Per Serving (1 cup): 178 calories, 3 g fat, 23 g carbs, 5 g fiber, 15 g protein and *4 Weight Watchers Points Plus

Kitchen Tools Used for this Recipe:

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