Hearty Hamburger Soup Crock Pot
Warm up your home and your appetite with this Hearty Hamburger Soup Crock Pot recipe—the ultimate comfort food for busy families! This wholesome, slow-cooked soup is loaded with tender ground beef, a medley of fresh vegetables like carrots, celery, potatoes, and green beans, and a robust tomato-beef broth infused with garlic, Italian seasoning, and a touch of Worcestershire sauce. Simply prep in minutes, let your crock pot work its magic, and savor a richly flavored, one-pot meal perfect for chilly evenings. Bursting with flavor and nutrients, this make-ahead soup is a deliciously easy way to serve up a cozy, nourishing dinner for the whole family. Pair it with crusty bread for dipping, and enjoy a hearty, satisfying bowl of homemade goodness!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 1 cup frozen green beans
- 14.5 ounces diced tomatoes (canned, with juices)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles with a spoon. Drain any excess fat if necessary and transfer the cooked beef to the crock pot.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Transfer to the crock pot.
Add the sliced carrots, celery, diced potatoes, and frozen green beans to the crock pot.
Pour in the can of diced tomatoes (with their juices) and 4 cups of beef broth.
Stir in the tomato paste, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.
Give everything a good mix to combine all the ingredients evenly.
Cover the crock pot with the lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the vegetables are tender.
Taste the soup and adjust seasoning if necessary. Serve hot, optionally garnished with fresh parsley or grated cheese.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 7595 mg | 330% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 40.8 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 6931 mg | 147% | |
*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.
