Hamburger Vegetable Crock Pot Soup Dairy Free
Warm up your day with this hearty Hamburger Vegetable Crock Pot Soup, a deliciously wholesome and dairy-free recipe that’s perfect for busy weeknights or meal prepping. Packed with nutrient-rich vegetables like carrots, zucchini, and green beans, along with tender ground beef and a flavorful blend of seasonings, this slow-cooked soup offers comfort in every spoonful. The addition of russet potatoes and a robust tomato base creates a rich, satisfying dish that's both filling and nutritious. With minimal prep and the convenience of a crock pot, this recipe is a fuss-free way to enjoy a nourishing, dairy-free dinner that the whole family will love. Ideal for anyone seeking an easy, flavor-packed soup, this meal is as inviting as it is healthy!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic (minced)
- 3 medium Carrots (sliced)
- 2 stalks Celery (sliced)
- 1 large Russet potato (peeled and diced)
- 1 medium Zucchini (diced)
- 1 cup Frozen green beans
- 1 cup Frozen corn
- 1 can (14.5 ounces) Diced tomatoes (with juice)
- 2 tablespoons Tomato paste
- 4 cups Low-sodium beef broth
- 1 cup Water
- 1 leaf Bay leaf
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 1 tablespoon Olive oil (optional, for sautéing)
Instructions
In a large skillet, heat the olive oil over medium heat (if using). Add the ground beef and cook, breaking it into small crumbles, until browned and fully cooked. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for 2-3 minutes, stirring frequently, until the onion softens and becomes translucent.
Transfer the cooked beef, onion, and garlic mixture to the crock pot.
Add the sliced carrots, sliced celery, diced potato, diced zucchini, frozen green beans, and frozen corn into the crock pot.
Pour in the diced tomatoes (with the juice) and stir in the tomato paste.
Add the low-sodium beef broth and water. Stir well to combine all ingredients.
Season the soup with the bay leaf, dried basil, dried oregano, salt, and black pepper.
Cover the crock pot with the lid and set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender and the flavors are well blended.
Once cooked, remove the bay leaf and adjust seasonings if necessary.
Ladle the soup into bowls and serve warm. Enjoy a comforting and nutritious meal!
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 46.7 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5812 mg | 124% | |
*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.
