Description
This hearty Crock Pot Hamburger Soup is a comforting and flavorful meal perfect for busy days. It combines lean ground beef, fire-roasted tomatoes, fresh vegetables, and warming seasonings slow-cooked to tender perfection. The addition of tomato paste thickens the broth while frozen corn and peas add bursts of sweetness. Easy to prepare and ideal for feeding a family, this soup is a delicious one-pot dish that warms you up from the inside out.
Ingredients
Scale
Vegetables
- 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
- 2 lb lean ground beef
Pantry & Seasonings
- 1 tablespoon olive oil
- 3 cans fire-roasted tomatoes (15 oz. each)
- 1 cup tomato sauce
- 6 oz tomato paste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 4 cups beef broth (more for thinner broth)
- 2 bay leaves
Instructions
- Prepare Vegetables and Base: 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 ingredients evenly.
- Sauté Onions and Brown Beef: Heat olive oil in a skillet over medium-high heat. Sauté the diced onions until softened and translucent. Add the lean ground beef to the skillet and cook until browned throughout and no longer pink inside. Drain any excess grease, then transfer the browned beef and sautéed onions into the crock pot with the other ingredients.
- Add Broth and Worcestershire Sauce: Pour in the beef broth and Worcestershire sauce into the crock pot. Stir everything to combine the liquids with the vegetables and beef evenly.
- Slow Cook the Soup: Cover the crock pot and cook on low heat for 6 to 8 hours, or on high heat for 3 to 5 hours, until the carrots and celery are soft and the potatoes are fork tender.
- Incorporate Frozen Vegetables and Tomato Paste: About 15 to 20 minutes before serving, add the frozen corn, frozen peas, and tomato paste into the crock pot. Stir well to mix the tomato paste, which will thicken the broth. Use less tomato paste if you prefer a thinner broth.
- Adjust Seasonings and Serve: Taste the soup and adjust the seasoning as necessary, adding more salt, pepper, or broth if desired. Remove bay leaves before serving. Serve hot, optionally garnished with shredded cheese on top for extra flavor.
Notes
- For a thinner soup, add more beef broth when adding the tomato paste or during the final adjustment.
- Red pepper flakes are optional and can be omitted for a milder flavor.
- Use lean ground beef to reduce grease and calories.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 2 months.
- Add shredded cheese, sour cream, or crusty bread for a more indulgent meal.
