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Crockpot Hamburger Soup

Crockpot Hamburger Soup Recipe

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.