15-Minute Prep Crockpot Hamburger Soup

This crockpot hamburger soup turns a pound of ground beef, simple vegetables, and a rich tomato broth into a dinner that tastes like it simmered on the stove all afternoon.

It takes about 15 minutes of morning prep, then the slow cooker does the rest.

Why This Soup Works

I keep this recipe in heavy rotation because it’s the kind of meal where you toss everything into one pot and walk away. The ground beef gives the broth a savory, meaty backbone, and the potatoes soak up the tomato flavor as they cook low and slow.

The carrots soften into sweetness, the celery adds a little crunch, and the broth ends up thick enough to cling to a spoon but never gloppy. Leftovers are even better the next day.

Ingredients

• 1 tbsp olive oil: for browning the beef
• 1 lb lean ground beef (85/15): you can use 90/10 but 85/15 adds more flavor
• 1 medium onion, diced: yellow or white
• 2 medium carrots, peeled and sliced into ¼-inch rounds
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 medium russet potatoes, peeled and cut into ½-inch cubes
• 4 cups beef broth: low-sodium if you prefer to control salt
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• 1 bay leaf
• 1 can (15 oz) mixed vegetables, drained: peas, carrots, corn, green beans, etc.
• Salt and black pepper
• Chopped fresh parsley for serving (optional)

Variations / Substitutions

• Use ground turkey: A leaner option. You may want to add an extra drizzle of oil when browning so it doesn’t dry out.
• Swap the potatoes for pasta: Cook 1 cup of small pasta separately, drain, and stir in just before serving so it doesn’t soak up all the broth.
• Change up the vegetables: A bag of frozen mixed vegetables works instead of the canned, or use any combination of corn, green beans, and peas.
• Add a little heat: A pinch of red pepper flakes stirred in with the dried herbs gives the soup a gentle warmth.
• Make it richer: Toss a Parmesan rind into the slow cooker with the broth and remove it before serving for a deeper, savory note.

If you like this kind of hands-off dinner, you’ll probably enjoy our stovetop Vegetable Beef Soup for a quicker version.

How to Make Crockpot Hamburger Soup

Step 1: Brown the Beef

Place a large skillet over medium-high heat and add the 1 tbsp olive oil. Crumble in the 1 lb ground beef and cook, breaking it apart with a wooden spoon, until no pink remains, about 6 to 8 minutes. Drain off the fat, then transfer the beef to your slow cooker.

You’re looking for the beef to be broken into small crumbles, not large chunks, so it distributes evenly in every spoonful. The bottom of the pan will likely have some browned bits, those are the start of a really rich broth.

Step 2: Load the Crockpot

To the slow cooker with the browned beef, add the 2 diced potatoes, the sliced carrots, celery, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, and ½ tsp dried thyme. Pour in the 4 cups beef broth, the 14.5 oz can diced tomatoes with their juices, the 8 oz can tomato sauce, and the 1 tbsp Worcestershire sauce. Tuck in the bay leaf and a generous pinch each of salt and black pepper, then stir everything together.

The pot will look very full, but the vegetables release liquid as they cook and everything settles. Give it a good stir from the bottom so the spices mix into the liquid instead of sitting on top.

Step 3: Cook Low and Slow

Cover the slow cooker and cook on Low for 7 to 8 hours or on High for 4 to 5 hours. The soup is ready when a potato cube breaks apart easily with a fork.

After all those hours, the broth will be a deep, rust red and your kitchen will smell like a savory tomato stew. The potatoes should be fork-tender but still hold their shape, so keep an eye on them if your cooker runs hot.

Step 4: Stir in the Vegetables and Ladle

Remove the bay leaf and discard. Open the 15 oz can of mixed vegetables, drain them, and stir them into the soup. Let them warm through on Low for another 15 minutes. Taste the broth and adjust the salt and pepper. Ladle the soup into bowls and top with chopped fresh parsley if you like.

The finished soup is thick and hearty, almost like a stew, with plenty of beef and veg in every scoop. Serve it piping hot.

Tips for the Best Crockpot Soup

• Use lean but not extra-lean beef: 85/15 ground chuck gives the best flavor without leaving a greasy film. If you use 90/10 or ground sirloin, the broth can taste a little thin.
• Cut the potatoes into even cubes: That way they all finish cooking at the same time and you won’t end up with some mushy, some hard.
• Brighten it at the end: Stirring in a teaspoon of red wine vinegar or a squeeze of lemon juice right before serving lifts all the deep, slow-cooked flavors.
• Let it rest: The soup thickens as it sits. I usually make it a day ahead, refrigerate it overnight, and reheat it for dinner the next day. The potatoes soak up even more of the tomato broth.

Cooking times by slow cooker setting:

How to Store and Reheat Leftovers

Refrigerate cooled soup in an airtight container for up to 4 days. You can also freeze it for up to 3 months. The potatoes will soften a bit upon thawing, but the flavor remains excellent. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling. If the soup has thickened too much in the fridge, add a splash of beef broth or water to loosen it.

What to Serve With Crockpot Hamburger Soup

A loaf of crusty sourdough or a warm baguette is the classic partner for dunking. If you want something lighter, a simple green salad with a tangy vinaigrette balances the richness. For a heartier spread, add a side of garlic bread or a few slices of sharp cheddar on top of each bowl.

Frequently Asked Questions

Can I make this on the stovetop instead?

Yes, brown the beef in a large pot, add all the ingredients except the mixed vegetables, bring to a boil, then reduce to a simmer. Cook for about 25 to 30 minutes, until the potatoes are tender, then stir in the drained mixed vegetables and heat through.

Can I add uncooked pasta to the slow cooker?

You can, but it tends to soak up too much liquid and become mushy. It’s better to cook the pasta separately and add it to each bowl just before serving, or stir it in at the very end.

Is this soup dairy-free?

The recipe as written contains no dairy, so it works well for anyone avoiding milk products. If you wanted a creamy finish, you could drizzle in a little heavy cream or stir in a spoonful of sour cream after ladling.

Crockpot Hamburger Soup Recipe

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb lean ground beef (85/15)
• 1 medium onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 medium russet potatoes, peeled and cubed (½-inch)
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• 1 bay leaf
• 1 can (15 oz) mixed vegetables, drained
• Salt and black pepper, to taste
• Chopped fresh parsley, for serving (optional)

Method

 

1. Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until no longer pink, 6-8 minutes. Drain the fat and transfer the beef to a slow cooker.
2. Add the potatoes, carrots, celery, garlic, oregano, basil, thyme, beef broth, diced tomatoes, tomato sauce, Worcestershire sauce, bay leaf, and a generous pinch of salt and pepper to the slow cooker. Stir to combine.
3. Cover and cook on Low for 7-8 hours or High for 4-5 hours, until the potatoes are fork-tender.
4. Remove the bay leaf, stir in the drained mixed vegetables, and cook on Low for 15 more minutes. Adjust salt and pepper to taste. Ladle into bowls and top with parsley if desired.

Notes

For the richest flavor, brown the beef well until you see dark bits forming in the pan. If you’re short on morning time, cook and drain the beef the night before and refrigerate it overnight. The soup thickens as it cools, so when reheating leftovers, add a little broth or water if it’s too thick.