Hamburger Soup Crockpot

5 from 1 vote

Our hamburger soup crockpot recipe is a hearty and flavorful slow-cooked dish featuring lean ground beef, tender potatoes, and hearty vegetables, perfect for a comforting meal.

Prep Time15

Cook Time7

Total Time7 15

Course: Soup

Cuisine: American

Keyword: Hamburger Soup Crockpot Recipe

Servings:

Calories: 348kcal

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 cup diced yellow onion
1 teaspoon salt
½ teaspoon black pepper
¼ cup diced celery stalk
2 tablespoons tomato paste
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
2 large russet potatoes, peeled and cut into 1½-inch pieces
15 ounces tomato sauce
14.5 ounces petite diced tomatoes
3 cups frozen mixed vegetables (corn, green bean, and carrot mix)
32 ounces beef broth
1 tablespoon fresh chopped parsley, optional garnish

Instructions

In a large skillet on medium-high heat, add the olive oil, lean ground beef, diced yellow onion, salt, and black pepper. Cook and brown the ground beef for 4-5 minutes or until no pink remains. Using a slotted spoon (to allow the excess fat to remain in the skillet), transfer the ground beef and onions to the insert of a 6-quart crockpot.
Add the diced celery, tomato paste, minced garlic, Worcestershire sauce, Italian seasoning, russet potatoes, tomato sauce, petite diced tomatoes, frozen mixed vegetables, and beef broth to the crockpot. Stir all the ingredients to combine.
Set your crockpot to LOW and cook for 7-8 hours or until the potatoes are tender and cooked through.
Garnish with the chopped fresh parsley if desired, and serve.

Notes

If your celery has leafy stalks, you can chop the celery leaves and use them as a garnish in place of the parsley. There is great flavor in the celery leaves.
You can place your diced russet potatoes into a bowl of cold water to keep them from browning while you prepare the rest of your ingredients, and cook your ground beef for the hamburger soup.
I like to use freezer-safe plastic containers to freeze individual 1½ to 2-cup portions of this hamburger soup. This way, I can thaw either one or multiple servings in the morning for a quick and easy lunch or dinner when needed, and I don’t have to thaw a large container of leftover soup.

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