Slow Cooker Hamburger Soup
Warm, hearty, and packed with flavor, Slow Cooker Hamburger Soup is a comforting one-pot meal perfect for busy weeknights or chilly afternoons. This recipe combines savory browned ground beef, a medley of fresh vegetables like carrots, celery, and potatoes, and a rich tomato-based broth infused with garlic, Worcestershire sauce, and a blend of fragrant herbs and spices. Cooked low and slow, the soup develops deep, robust flavors while allowing you to set it and forget it. With minimal prep and easy-to-find ingredients, this family-friendly dish is as convenient as it is delicious. Serve it with crusty bread or crackers for a satisfying homemade meal, and enjoy leftovers that taste even better the next day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 2 large, peeled and diced carrots
- 2 sliced celery stalks
- 3 medium, peeled and diced potatoes
- 1 cup frozen corn kernels
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 5 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 cloves, minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
While the beef is browning, prepare your vegetables: dice the onion, peel and dice the carrots, slice the celery, and peel and dice the potatoes.
In a large slow cooker, add the browned ground beef, diced onion, carrots, celery, potatoes, and frozen corn kernels.
Add the canned diced tomatoes (with their juices), tomato paste, beef broth, and Worcestershire sauce to the slow cooker.
Stir in the minced garlic, dried thyme, dried oregano, paprika, salt, and black pepper until everything is well combined.
Cover the slow cooker with its lid 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.
Once cooked, give the soup a final stir, taste, and adjust the seasonings if necessary.
Serve the soup hot with crusty bread or crackers on the side. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 8593 mg | 374% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 57.3 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 8793 mg | 187% | |
*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.
