Crock Pot Hamburger Soup is a comforting, hearty, and easy-to-make slow cooker meal that feels like a warm hug in a bowl. It’s perfect for busy weeknights when you want a nourishing, flavorful dish without much fuss. Using simple ingredients like ground beef, vegetables, tomatoes, and broth, this soup comes together beautifully in your crock pot, allowing the flavors to meld over hours. Whether you’re meal‑prepping, feeding a family, or just wanting leftovers that taste even better the next day, this recipe is a go-to. Let’s dive into why you’ll love it and how to master it in your kitchen.
Why You’ll Love This Recipe
Crock Pot Hamburger Soup checks all the boxes:
- Hands-off cooking — let the slow cooker do the work while you go about your day.
- Rich, layered flavor — fire-roasted tomatoes, Italian seasoning, Worcestershire, garlic, and simmered beef create complexity.
- Comforting and filling — potatoes, carrots, peas, and corn make it hearty and satisfying.
- Flexible and forgiving — adjust broth thickness, swap vegetables, make it ahead, or freeze leftovers.
- One-pot convenience — minimal cleanup and easy serving.
It’s a recipe that feels gourmet but acts like a dump-and-go dish — ideal for casual dinners or cozy nights in.
Ingredients
Here’s your ingredient list :
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 lb lean ground beef
- 4 carrots, chopped
- 3 celery stalks, chopped
- 2 Yukon Gold potatoes, cut into bite‑sized pieces (≈ 4 cups)
- 3 cans (15 oz each) fire-roasted tomatoes
- 3–4 garlic cloves, minced
- 1 cup tomato sauce
- 1 tsp Worcestershire sauce
- 1 Tbsp Italian seasoning
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional, for heat)
- 4 cups beef broth (add more for thinner soup)
- 2 bay leaves
- 6 oz tomato paste
- 1 cup frozen corn
- ½–1 cup frozen peas
Step‑by‑Step: How to Make Crock Pot Hamburger Soup
Follow these steps to build flavor and get the best results:
- Prep the vegetables & tomatoes
- In the crock pot, add the diced potatoes, chopped carrots, chopped celery, fire-roasted tomatoes, tomato sauce, minced garlic, Italian seasoning, onion powder, salt, pepper, optional red pepper flakes, and bay leaves. Stir gently to combine.
- Brown the onion and beef
- In a skillet over medium-high heat, heat the olive oil. Add the diced onion and sauté until translucent.
- Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks.
- Drain any excess grease. Transfer the browned beef and onions into the crock pot with the vegetable mixture.
- Add liquids & seasoning
- Pour in the beef broth and Worcestershire sauce. Stir to combine everything evenly.
- Slow cook
- Cover the slow cooker.
- Cook on low for 6–8 hours, or on high for 3–5 hours — until the carrots, celery, and potatoes are tender and easily pierced with a fork.
- Finish with vegetables & tomato paste
- About 15–20 minutes before serving, stir in the tomato paste, frozen corn, and frozen peas.
- The tomato paste will thicken the broth — you can use less (or more) depending on how thick or thin you prefer the soup.
- Final adjustments
- Taste and adjust seasoning (salt, pepper) as needed.
- If the soup is too thick, thin it with extra beef broth. If too thin, add a bit more tomato paste or let it cook uncovered a bit to reduce.
- Serve
- Ladle into bowls and, if desired, top with shredded cheese, fresh herbs, or a dollop of sour cream.
Helpful Tips
- Brown the meat first — this helps develop deeper flavor and reduces grease in your soup.
- Don’t skip draining — remove excess fat after browning to avoid greasy soup.
- Stir gently — when combining ingredients and adding paste, stir gently so potatoes and veggies don’t break up too much.
- Heat timing — adding peas and corn near the end helps preserve their texture and color.
- Cover adjustment — if your slow cooker tends to evaporate liquid, you can slightly offset the lid (leave a small opening) during the final hour.
- Double batch — this recipe freezes beautifully, so feel free to double and freeze extra portions.
Substitutions and Variations
- Meat: Use ground turkey, chicken, or even plant‑based crumbles in place of beef.
- Tomatoes: Use regular diced tomatoes instead of fire-roasted if you prefer milder flavor.
- Vegetables: Substitute or add bell peppers, zucchini, green beans, or spinach.
- Seasoning swaps: Try smoked paprika, chili powder, or a splash of balsamic vinegar for variation.
- Spice level: Increase red pepper flakes or add a pinch of cayenne for more heat.
- Broth: Use low-sodium or homemade beef broth to control sodium.
- Beans: Add kidney beans or cannellini beans for extra protein and fiber.
Storage Instructions
- Refrigerator: Once cooled, transfer soup to airtight containers. Keeps well for 3–4 days.
- Freezer: Cool completely, then freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months.
- Thawing & reheating: Thaw overnight in the fridge. Reheat on the stovetop over medium heat, stirring occasionally, or in the slow cooker on low until warmed through.
Nutritional Information
Here is an approximate nutritional breakdown per serving (based on ~8 servings):
- Calories: 326 kcal
- Carbohydrates: 32 g
- Protein: 32 g
- Fat: 8 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Cholesterol: 70 mg
- Sodium: 944 mg
- Potassium: 1,368 mg
- Fiber: 7 g
- Sugar: 12 g
- Vitamin A: 6,438 IU
- Vitamin C: 29 mg
- Calcium: 114 mg
- Iron: 6 mg
These values may shift depending on the brands and exact sizes of ingredients you use.
Serving Suggestions
- Serve with crusty bread, garlic bread, or warm dinner rolls to soak up the broth.
- Top with shredded cheddar, monterey jack, or pepper jack cheese for extra richness.
- Add a swirl of sour cream or plain Greek yogurt for creaminess.
- Garnish with fresh parsley or chopped green onions for color and brightness.
- A side green salad or simple coleslaw works nicely to round out the meal.
Frequently Asked Questions About Crock Pot Hamburger Soup
How do I prevent the soup from being too watery or too thick?
The tomato paste added near the end thickens the broth. Start with less if you want a lighter broth and adjust to your preference. If the soup becomes too thick, stir in extra beef broth or water. Conversely, if it’s too thin, uncover the slow cooker and cook an extra 30 minutes to let it reduce, or add a bit more tomato paste.
Can I skip browning the beef and just dump everything in the crock pot?
While you can technically add raw beef directly, browning is highly recommended. It enhances flavor, removes excess fat, and improves texture. Without browning, the soup often turns out greasy, less flavorful, and the beef may feel rubbery rather than tender.
What if I only have fresh peas or corn?
Fresh peas and corn can be used – just add them near the end of cooking so they don’t overcook or turn mushy. If frozen, they help chill the soup momentarily, slowing the cooking, which gives you a bit more time before serving.
Can I make this in the instant pot instead of a crock pot?
Yes—you can adapt it to an Instant Pot (pressure cooker). Brown the beef and onions using the sauté function first, then add all other ingredients. Seal and cook on high pressure for about 10–12 minutes, then do a quick or natural release. Add peas, corn, and tomato paste afterward and let sit on the warm setting for a few minutes to meld.
Is this recipe freezer-friendly?
Absolutely. Once cooled, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop or in a slow cooker on low until warmed through. The flavors often deepen after freezing.
How many does this recipe serve?
The recipe yields about 8 hearty servings, depending on portion size. It’s great for families, leftovers, or meal prep.
Can I reduce the sodium?
Yes—use low-sodium broth, skip or reduce the added salt, and choose unsalted tomato products if possible. Taste and adjust at the end before serving.
Conclusion
Thank you so much for giving this Crock Pot Hamburger Soup recipe a try! I truly believe it’s one of those dependable, soul-warming recipes you’ll keep coming back to—easy to throw together, rich in flavor, and comforting with every spoonful. I hope it becomes a favorite in your rotation and brings joy (and warmth!) to your table. Please enjoy every bite, and know that I’m cheering you on in your cooking adventures. Happy cooking.
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Crock Pot Hamburger Soup
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
Description
Crock Pot Hamburger Soup is a comforting, hearty slow cooker meal made with lean ground beef, vegetables, fire-roasted tomatoes, and savory seasonings. It’s the perfect hands-off dinner for busy weeknights or cozy weekends.
Ingredients
1 Tbsp olive oil
1 medium onion, diced
2 lb lean ground beef
4 carrots, chopped
3 celery stalks, chopped
2 Yukon Gold potatoes, chopped (≈ 4 cups)
3 (15 oz) cans fire-roasted tomatoes
3–4 garlic cloves, minced
1 cup tomato sauce
1 tsp Worcestershire sauce
1 Tbsp Italian seasoning
½ tsp onion powder
½ tsp sea salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
4 cups beef broth (or more for thinner soup)
2 bay leaves
6 oz tomato paste
1 cup frozen corn
½–1 cup frozen peas
Instructions
Follow these steps to build flavor and get the best results:
- Prep the vegetables & tomatoes
- In the crock pot, add the diced potatoes, chopped carrots, chopped celery, fire-roasted tomatoes, tomato sauce, minced garlic, Italian seasoning, onion powder, salt, pepper, optional red pepper flakes, and bay leaves. Stir gently to combine.
- Brown the onion and beef
- In a skillet over medium-high heat, heat the olive oil. Add the diced onion and sauté until translucent.
- Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks.
- Drain any excess grease. Transfer the browned beef and onions into the crock pot with the vegetable mixture.
- Add liquids & seasoning
- Pour in the beef broth and Worcestershire sauce. Stir to combine everything evenly.
- Slow cook
- Cover the slow cooker.
- Cook on low for 6–8 hours, or on high for 3–5 hours — until the carrots, celery, and potatoes are tender and easily pierced with a fork.
- Finish with vegetables & tomato paste
- About 15–20 minutes before serving, stir in the tomato paste, frozen corn, and frozen peas.
- The tomato paste will thicken the broth — you can use less (or more) depending on how thick or thin you prefer the soup.
- Final adjustments
- Taste and adjust seasoning (salt, pepper) as needed.
- If the soup is too thick, thin it with extra beef broth. If too thin, add a bit more tomato paste or let it cook uncovered a bit to reduce.
- Serve
- Ladle into bowls and, if desired, top with shredded cheese, fresh herbs, or a dollop of sour cream.
Notes
Browning the beef before slow cooking enhances flavor and texture. Soup thickens with tomato paste; adjust broth as needed. Make a day ahead for even better flavor. Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
Nutrition
- Serving Size: 1½ cups
- Calories: 326
- Carbohydrates: 32 g
- Protein: 32 g