Slow Cooker Hamburger Soup

closeup of a white bowl filled with soup on a blue background with blue striped napkin

Simple and hearty, slow cooker hamburger soup is loaded with vegetables and ground beef, and can be simmered all day in the slow cooker or made in 35 minutes on the stovetop.

Course Soup

Cuisine American

Diet Gluten Free

Keyword Crockpot, hamburger soup, Slow Cooker

Prep Time 10 mins

Cook Time 8 hrs 9 mins

Total Time 8 hrs 19 mins

Servings

Calories 439

Author Robyn Conley Downs

Equipment

Ingredients

1 medium yellow onion diced
1 tablespoon olive oil
2 pounds lean ground beef (grass fed if possible)
2 stalks celery chopped
5 large carrots peeled and sliced on the diagonal
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
4 waxy yellow potatoes scrubbed and cut into 1-inch chunks
1 6 ounce can tomato paste
1 teaspoon granulated garlic powder
1 teaspoon no-salt added Italian seasoning
3 teaspoons kosher salt divided
1 quart chicken stock (or beef broth)
1 cup water

To Add at the End

2 teaspoons red wine vinegar

Optional Serving Suggestions

chopped green onion, chopped parsley, grated cheese (dairy-free or traditional)

Instructions

Slow Cooker Instructions

Heat 1 tablespoon olive oil in a medium skillet pan over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the ground beef, sprinkle with 1 teaspoon salt, and cook until browned and no longer pink. Drain any excess grease.
To a 6-quart slow cooker, add the cooked onion and ground beef, celery, carrots, bell pepper, potatoes, tomato paste, garlic powder, Italian seasoning, 2 teaspoon salt, chicken stock, and water, stirring until well combined.
Cover and cook on high for 4-5 hours or low for 7-8 hours, or until the vegetables are tender and cooked through. Uncover and add the red wine vinegar, stirring to combine. Taste and add additional salt, vinegar or pepper to taste. Serve with toppings of your choice.

Stovetop Instructions

Heat a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the ground beef, sprinkle with 1 teaspoon salt, and cook until browned and no longer pink. Drain any excess grease.
Add the celery, carrots, bell pepper, potatoes, garlic powder, Italian seasoning, and 2 teaspoons salt. Cook 2-3 minutes, stirring occasionally.
Add the tomato paste and cook for 1 minute. Add the chicken stock and water, stirring until well combined.
Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 30-35 minutes or until the vegetables are tender. Uncover and add the red wine vinegar, stirring to combine. Taste and add additional salt, vinegar or pepper to taste. Serve with toppings of your choice.

Notes

This recipe was inspired by The Pioneer Woman's Hamburger Soup.

Nutrition information calculated using lean ground beef and chicken stock.

For more ingredients & substitutions, see blog post above.

Nutrition