Slow Cooker Hamburger Vegetable Soup

Ingredients

• 1 lb (450 g) ground beef

• 4 medium potatoes, peeled and diced

• 2 cans (15 oz / 425 g each) mixed vegetables, drained

• 1 can (14.5 oz / 411 g) diced tomatoes, undrained

• 1 can (10.5 oz / 298 g) condensed tomato soup

• 4 cups (950 ml) beef broth

• 1 small onion, diced

• 2 cloves garlic, minced

• ½ cup green beans (optional)

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika

• 1 teaspoon granulated sugar (optional, to balance tomato acidity)

Instructions

1. Brown the ground beef

1. Heat a large skillet over medium heat.

2. Add ground beef and cook for 7–9 minutes.

3. Break the beef into small pieces while cooking.

4. Cook until no pink remains.

5. Drain excess grease.

2. Prepare the vegetables

1. Wash, peel, and dice the potatoes into bite-sized cubes.

2. Dice the onion.

3. Mince the garlic.

4. Drain the canned mixed vegetables.

3. Add ingredients to the slow cooker

1. Place diced potatoes into the bottom of the slow cooker.

2. Add the cooked ground beef.

3. Add mixed vegetables, diced tomatoes, onion, garlic, and optional green beans.

4. Pour in the condensed tomato soup.

5. Add beef broth and stir gently.

4. Season the soup

1. Add salt, black pepper, Italian seasoning, and paprika.

2. Add granulated sugar if desired.

3. Stir everything until well combined.

5. Slow cook

1. Cover the slow cooker with its lid.

2. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

3. Check that the potatoes are completely tender.

4. Stir gently before serving.

6. Adjust the consistency

• If the soup is too thick, add extra beef broth.

• If it is too thin, mash a few cooked potato pieces into the broth.

• Taste and adjust salt and pepper.

7. Serve

Ladle the hot soup into bowls. Garnish with fresh parsley if desired. Serve with crackers, warm bread, or garlic toast.

Nutrition Information

Estimated per serving, based on 8 servings.

Nutrition values are estimates and depend on the ground beef, canned vegetables, tomato soup, and broth used.

Nut & Allergen Information

• Peanuts: Not included in the basic recipe.

• Tree nuts: Not included in the basic recipe.

• Dairy: May contain dairy depending on the condensed tomato soup.

• Gluten/Wheat: Some condensed tomato soups contain wheat flour.

• Soy: Check canned soup and broth labels.

• Other allergens: Check packaged seasonings and canned ingredients for cross-contact warnings.

For people with serious food allergies, always verify ingredient labels before cooking.

Q/S – Questions & Suggestions

Q: Can I use ground turkey instead of ground beef?

Yes! Ground turkey or ground chicken works well as a lighter alternative.

Q: Do I need to brown the ground beef first?

Browning is recommended for better flavor and to remove excess grease. Make sure the beef is fully cooked before adding it to the slow cooker.

Q: Can I use fresh vegetables instead of canned vegetables?

Absolutely! Fresh carrots, peas, corn, green beans, and celery are excellent alternatives.

Q: Can I use chicken broth instead of beef broth?

Yes. Chicken broth works perfectly, although beef broth provides a deeper flavor.

Q: Can I make this soup spicy?

Yes! Add chili flakes, cayenne pepper, or diced jalapeños.

Q: Can I make this recipe on the stovetop?

Yes. Combine all ingredients in a large pot after browning the beef. Simmer gently for approximately 30–40 minutes, until the potatoes are tender.

Q: How do I store leftovers?

Allow the soup to cool slightly and refrigerate in airtight containers within 2 hours. Store for 3–4 days.

Q: Can I freeze this soup?

Yes! Freeze in airtight freezer-safe containers for up to 2–3 months. Potatoes may become slightly softer after thawing.

Q: What can I serve with hamburger vegetable soup?

It tastes wonderful with saltine crackers, cornbread, garlic bread, dinner rolls, or grilled cheese sandwiches.

Chef’s Tips

• Brown the ground beef before slow cooking for a richer flavor.

• Cut potatoes into similar-sized cubes so they cook evenly.

• Use low-sodium beef broth if you want better control over salt.

• Add a little sugar only if the tomato broth tastes too acidic.

• Let the soup rest for 5–10 minutes before serving to allow the flavors to come together.

Final Result: A thick, savory, tomato-rich hamburger vegetable soup filled with tender potatoes, seasoned ground beef, and colorful vegetables. Perfect for a warm and satisfying homemade meal!