On weekdays I load the crockpot before the afternoon rush, the house smells like simmered tomatoes and browned meat by the time everyone walks in, and that simple Hamburger Soup Crockpot becomes an easy, warming dinner the whole family eats without fuss.
Why You’ll Love It
This is a no-drama weeknight meal. Prep is quick, it cooks itself, and it stretches to feed leftovers for lunches. Kids and adults both like it, and it fits into busy evenings when you need dinner done and hands free.
Serves 6
Prep Time: 15 minutes |
Cook Time: 240 minutes |
Total Time: 255 minutes
Ingredients
- 1 lb lean ground beef (90 10)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced (about 2 cups)
- 1 can 14.5 oz diced tomatoes, undrained
- 1 can 8 oz tomato sauce
- 4 cups beef broth
- 1 cup frozen corn
- 1 tsp dried Italian seasoning
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium high heat, add ground beef and cook until browned, break into small pieces as it cooks.
- Transfer browned beef to the crockpot, drain excess fat from the skillet before moving if needed.
- Add chopped onion, garlic, carrots, celery and potatoes to the crockpot.
- Pour in diced tomatoes with their juices, tomato sauce and beef broth, stir to combine.
- Add corn, Italian seasoning, Worcestershire sauce, and a pinch of salt and pepper, give a final stir.
- Cook on high for 4 hours or on low for 6 to 8 hours, vegetables should be tender and flavors melded.
- Taste and adjust seasoning before serving, sprinkle chopped parsley over each bowl.
- Serve with crusty bread or grated cheese if desired.
Recipe Variations
- Mexican style: add a teaspoon cumin and a diced green chile, swap corn for black beans, finish with cilantro.
- Low carb: omit potatoes and add extra diced celery and zucchini, keep all other steps the same.
- Vegetarian swap: use lentils instead of beef, replace beef broth with vegetable broth, brown onion and garlic then add lentils directly.
- Cheesy finish: stir in half a cup of shredded cheddar at the end for a creamier soup.
Make Ahead: You can chop vegetables and brown the beef up to 24 hours ahead, store separately in airtight containers in the fridge, then dump everything into the crockpot in the morning. Fully cooked soup freezes well for up to 3 months, cool completely and freeze in meal sized containers.
Frequently Asked Questions
Can I make this in an Instant Pot instead of a crockpot
Yes, use the sauté function to brown the beef, then add ingredients and cook on high pressure for 10 minutes with a quick release, check vegetables for doneness and simmer a few minutes if needed
Do I need to brown the beef first
Browning adds flavor and reduces fat in the final soup, but you can skip it if you are very short on time
Can I use frozen vegetables
You can, add frozen vegetables in the last hour of cooking so they do not turn mushy
How do I store leftovers safely
Cool soup to room temperature within two hours, refrigerate in airtight containers for up to four days or freeze for up to three months
Hamburger Soup Crockpot
This is a no-drama weeknight meal. Prep is quick, it cooks itself, and it stretches to feed leftovers for lunches. Kids and adults both like it, and it fits into busy evenings when you need dinner done and hands free.
Ingredients
- 1 lb lean ground beef (90 10)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced (about 2 cups)
- 1 can 14.5 oz diced tomatoes, undrained
- 1 can 8 oz tomato sauce
- 4 cups beef broth
- 1 cup frozen corn
- 1 tsp dried Italian seasoning
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium high heat, add ground beef and cook until browned, break into small pieces as it cooks.
- Transfer browned beef to the crockpot, drain excess fat from the skillet before moving if needed.
- Add chopped onion, garlic, carrots, celery and potatoes to the crockpot.
- Pour in diced tomatoes with their juices, tomato sauce and beef broth, stir to combine.
- Add corn, Italian seasoning, Worcestershire sauce, and a pinch of salt and pepper, give a final stir.
- Cook on high for 4 hours or on low for 6 to 8 hours, vegetables should be tender and flavors melded.
- Taste and adjust seasoning before serving, sprinkle chopped parsley over each bowl.
- Serve with crusty bread or grated cheese if desired.
Conclusion
This hamburger soup crockpot recipe is built for busy evenings. It needs little hands on time and gives reliable, comforting results. Start small with the base recipe and try one variation when you have a quiet weekend, you will build confidence and find the version your household prefers.
