Slow Cooker Hamburger Soup
This slow cooker hamburger soup is loaded with vegetables, and it is a snap to prepare and cook in the slow cooker. It’s a versatile soup everyone will love!
This slow cooker hamburger soup is the perfect comfort dish when you want something hearty, wholesome, and easy. Ground beef, vegetables, tomatoes, and herbs simmer together until the flavors blend into a rich, satisfying broth.
It’s a flexible recipe—add your favorite vegetables, adjust the seasonings, or stir in grains or pasta. Whether you’re feeding a family or making it for leftovers the next day, this soup fits beautifully into busy-day cooking.
What You’ll Like About This Dish
Effortless prep. Brown the beef, add everything to the slow cooker, and let it simmer.
Loaded with vegetables. A hearty mix of carrots, celery, onions, peppers, and corn makes it colorful and nutritious.
Flexible and forgiving. Easily adapt with different vegetables, grains, or seasonings.
Ingredient Notes
- Ground beef: Lean ground beef gives the soup great flavor without too much fat.
- Onion, celery, and carrots: A classic aromatic base that adds sweetness and depth.
- Bell pepper: Adds color and a mild peppery flavor.
- Beef stock: Use low-sodium to control the seasoning.
- Onion soup mix: Boosts flavor and adds savory richness.
- Tomatoes and tomato sauce: Provide body, acidity, and warmth.
- Dried herbs: Oregano and basil bring gentle Italian-style seasoning.
- Corn or mixed vegetables: Add sweetness and texture in the final hour.
- Parsley: Freshens the soup at the end.
- Cooked rice: Makes the soup heartier without getting mushy.
Steps to Make Slow Cooker Hamburger Soup
- Brown the ground beef in olive oil and drain excess fat.
- Transfer the beef to the slow cooker with the onions, celery, carrots, bell pepper, stock, water, soup mix, tomatoes, tomato sauce, and seasonings.
- Cover and cook until the vegetables are tender.
- Add thawed corn or mixed vegetables and continue cooking briefly.
- Season to taste, then stir in the parsley and cooked rice before serving.
Tips for Slow Cooker Hamburger Soup
- Brown the beef thoroughly for the best flavor and texture.
- Use low-sodium broth since the onion soup mix adds salt.
- Add tender vegetables, like peas or zucchini, near the end of cooking.
- Cook the rice separately for best texture.
Recipe Variations
- Pasta swap. Replace the cooked rice with small pasta shapes added near the end.
- Potato version. Add small diced potatoes for extra heartiness.
- Spicy twist. Add crushed red pepper flakes or chopped jalapeño.
- Tomato-rich. Stir in a spoonful of tomato paste for deeper flavor.
- Lean option. Use ground turkey or chicken instead of beef.
Serving Suggestions
- Serve with crusty bread or garlic toast for dipping.
- Pair with a simple green salad for a balanced meal.
- Add grated Parmesan or cheddar on top for richness.
- Choose crackers or cornbread on the side.
- Top with fresh herbs for brightness.
How to Store
Refrigerate: Store in airtight containers for up to 4 days.
Reheat: Warm gently on the stovetop or in the microwave, adding broth if needed.
Freeze: Soup (without rice stirred in) freezes well for 2 to 3 months. Add cooked rice after thawing.
Slow Cooker Hamburger Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 cup chopped onion
- 2 ribs celery, thinly sliced
- 2 to 3 carrots, sliced
- 1/2 cup green bell pepper, or red, chopped
- 2 cups beef stock, unsalted or low sodium
- 1 cup water
- 1 pkt dry onion soup mix
- 1 14.5-ounce can tomatoes, diced
- 8 ounces tomato sauce
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 1 bay leaf
- Kosher salt, to taste
- 12 to 16 ounces corn, or mixed vegetables, frozen, thawed
- 2 tablespoons fresh chopped parsley
- 1 cup cooked rice
Instructions
- Heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until no longer pink, stirring constantly.
- Drain off excess fat and transfer the beef to the slow cooker along with the chopped onion, celery, carrot, bell pepper, beef stock, water, onion soup mix, tomatoes, tomato sauce, pepper, oregano, basil, and the bay leaf.
- Cover and cook on LOW for 5 hours or on HIGH for about 2 1/2 hours. Add the thawed frozen corn or mixed vegetables and continue cooking on LOW for about 1 hour longer or on HIGH for 1/2 hour longer.
- Taste and add salt and freshly ground black pepper to taste. Add the parsley and rice; heat through.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
