Slow Cooker Hamburger Vegetable Soup

Ingredients

For the soup

• 1 lb (450 g) lean ground beef

• 3 medium potatoes, peeled and diced

• 2 medium carrots, peeled and sliced

• 1 cup (150 g) frozen peas

• 1 cup (150 g) frozen or canned corn, drained if canned

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

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

• 1 can (15 oz / 425 g) tomato sauce

• 4 cups (960 ml) beef broth

• 1 tbsp tomato paste, optional

• 1 tsp Italian seasoning

• 1 tsp paprika

• ½ tsp black pepper

• ½–1 tsp salt, to taste

• 1 bay leaf, optional

• 1 tbsp olive oil, only if needed

Instructions

1. Brown the ground beef

Heat a skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles. Cook until browned, then drain excess fat. Add the diced onion and garlic and cook for another 2 minutes.

For food safety, ground beef should reach 160°F (71°C).

2. Prepare the vegetables

Peel and dice the potatoes, slice the carrots, and prepare the peas and corn. Cut the potatoes into similar-sized pieces so they cook evenly.

3. Fill the slow cooker

Add the cooked beef mixture, potatoes, carrots, peas, corn, diced tomatoes, tomato sauce, beef broth, and optional tomato paste to the slow cooker.

4. Season the soup

Stir in Italian seasoning, paprika, black pepper, and salt. Add the bay leaf if using. Mix gently to distribute the ingredients.

5. Slow cook

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes and carrots are tender and the soup is thoroughly hot.

Slow cookers vary, so check the vegetables toward the end of cooking. Avoid lifting the lid repeatedly, as this releases heat.

6. Adjust the flavor

Remove the bay leaf. Taste the broth and add more salt, pepper, or Italian seasoning if needed. If the soup is too thick, stir in a little extra hot broth or water.

7. Serve

Ladle the hot soup into bowls. Garnish with fresh parsley or black pepper if desired. Serve with crusty bread, crackers, or a grilled cheese sandwich.

Quick Recipe

1. Brown 1 lb (450 g) ground beef with diced onion and garlic; drain excess fat.

2. Add beef, diced potatoes, carrots, peas, corn, diced tomatoes, tomato sauce, and beef broth to the slow cooker.

3. Season with Italian seasoning, paprika, salt, and pepper.

4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

5. Check that the vegetables are tender and the soup is thoroughly hot.

6. Adjust seasoning and serve warm.

Nutrition Information

Estimated per serving, based on 8 servings.

Actual nutrition depends on the beef’s fat content, broth, and canned ingredients.

Nut & Allergen Information

• Peanuts: Not included in the standard recipe.

• Tree nuts: Not included in the standard recipe.

• Dairy: None in the standard recipe.

• Gluten: The basic recipe is typically gluten-free, but check the broth, tomato sauce, and seasoning labels.

• Other possible allergens: Packaged broth or seasoning blends may contain soy or other ingredients.

If serving someone with a nut allergy, check every ingredient label and prevent cross-contact with nuts.

Tips for the Best Soup

• Brown the beef first: This adds deeper flavor and lets you drain excess grease.

• Cut vegetables evenly: Similar-sized potato and carrot pieces cook more consistently.

• Use frozen vegetables: Frozen peas and corn are convenient and can go directly into the slow cooker.

• Make it richer: Add an extra tablespoon of tomato paste.

• Add more vegetables: Green beans, celery, or diced zucchini also work well.

• Make it spicy: Add a pinch of chili flakes or a little cayenne pepper.

Storage and Food Safety

• Refrigerate leftovers in shallow, airtight containers within 2 hours.

• Store in the refrigerator for 3–4 days.

• Reheat until the soup reaches 165°F (74°C) throughout.

• Freeze in individual portions for up to 2–3 months for best quality.

• Thaw frozen soup in the refrigerator before reheating.

Recipe Q&A

Can I use frozen ground beef? Thaw it safely in the refrigerator before browning. Do not put raw frozen ground beef directly into the slow cooker.

Can I make this soup on the stovetop? Yes. After browning the beef, add all ingredients to a large pot and simmer gently for about 30–40 minutes, until the vegetables are tender.

Can I use chicken broth instead of beef broth? Yes. Chicken broth works well, although the flavor will be a little lighter.

How do I make the soup thicker? Mash a few cooked potato pieces into the broth, or simmer uncovered briefly if your slow cooker instructions allow it.

Can I add pasta? Yes, but cook the pasta separately and add it just before serving to prevent it from becoming too soft.