This delicious slow cooker hamburger soup cooks to perfection with a variety of vegetables, including corn, carrots, and tomatoes. Cooked rice may be added to the soup just before serving, but feel free to omit the rice if you are watching your carbs. The onion soup mix, tomatoes, and a variety of herbs add loads of flavor to the soup, and it’s easy on the budget. Serve slow cooker hamburger soup with crusty homemade bread or crackers for a satisfying lunch or dinner.
Recipe Variations
- Instead of rice, add a cup of leftover pasta just before the soup is done.
- Replace the ground beef with ground turkey or ground chicken. Alternatively, use lean stew beef cut into 1/4-inch dice.
- Add Mexican flavor with taco seasoning, to taste, and use chili-seasoned tomatoes.
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!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Soups, Slow Cooker, Ground Beef
- Method: Slow Cooker
Ingredients
Scale
- 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 chopped green or red bell pepper
- 2 cups beef stock, unsalted or low sodium
- 1 cup water
- 1 envelope dry onion soup mix
- 1 can 14.5-ounce diced tomatoes (with juice)
- 1 8-ounce can 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 frozen corn or mixed vegetables, 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.
