Crock Pot Hamburger Tomato Soup
Cozy up with a bowl of hearty Crock Pot Hamburger Tomato Soup, a comforting one-pot meal brimming with flavor and wholesome goodness. This easy slow cooker recipe combines tender ground beef, a medley of fresh vegetables like carrots, celery, and potatoes, and rich, tangy tomatoes to create a soul-warming dish perfect for any season. Infused with aromatic garlic, dried herbs, and a splash of Worcestershire sauce, every spoonful is packed with savory depth. The addition of frozen peas at the end adds a pop of color and freshness to the soup. Whether you’re meal prepping for the week or need a fuss-free dinner idea, this slow-cooked soup delivers six hearty servings of perfection. Serve it with a crusty loaf of bread for dipping and garnish with fresh parsley for a burst of vibrant flavor. Perfect for busy weeknights or lazy weekends, this recipe is bound to become a family favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 2 medium potatoes, peeled and cut into small cubes
- 28 ounces canned diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
In a large skillet over medium heat, cook the ground beef until browned. Break it up into small pieces as it cooks. Drain any excess fat and transfer the browned beef to the crock pot.
In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant. Add them to the crock pot.
To the crock pot, add the diced carrots, celery, and potatoes.
Pour in the canned diced tomatoes (with their juice), tomato paste, and beef broth.
Add the Worcestershire sauce, dried basil, dried oregano, salt, and black pepper. Stir everything together to combine.
Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
About 30 minutes before the cooking time is up, stir in the frozen peas. Allow them to heat through.
Taste the soup and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 7637 mg | 332% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 44.7 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5235 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
