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Crockpot Hamburger Vegetable Soup

Hearty Crockpot Hamburger Vegetable Soup Recipe

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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 lb Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
  • 1 (12 oz) bag frozen mixed vegetables
  • 1 tbsp Worcestershire sauce
  • 2 tsp dried Italian seasoning
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 bay leaves

Method
 

  1. Heat a skillet over medium-high heat. Brown the ground beef, breaking it up, until no longer pink, about 5–7 minutes. Drain fat.
  2. Transfer beef to a 6-quart slow cooker. Add onion, garlic, broth, tomatoes, potatoes, frozen vegetables, Worcestershire, Italian seasoning, salt, pepper, and bay leaves. Stir, cover, and cook on low 6–8 hours or high 3–4 hours, until potatoes are fork-tender.
  3. Remove bay leaves. Taste and add more salt or pepper if needed. Ladle into bowls and serve with a pat of butter or fresh parsley.

Notes

If you prefer firmer vegetables, stir the frozen mix in during the last 30 minutes of cooking. Leftovers keep well in the fridge up to 4 days or in the freezer up to 3 months. Reheat with a splash of broth if it has thickened.