Description

Crockpot hamburger soup is a hearty, comforting one-pot meal featuring lean ground beef, fresh vegetables, and tender potatoes, all slow-cooked to perfection. Perfect for chilly evenings or busy days. Easily made gluten-free, low-carb, or dairy-free.

Ingredients

For the Base:

– 1 lb lean ground beef (substitute ground turkey, chicken, or plant-based crumbles for dietary needs)

– 1 medium yellow onion, diced

– 1 green bell pepper, diced

– 6 cloves garlic, minced

For the Vegetables:

– 10 oz peeled and cubed sweet potato or butternut squash

– 10 oz cubed Yukon gold potatoes

– 2 medium carrots, diced

– 2 ribs celery, diced

– 2 cups chopped kale (optional; substitute spinach if needed)

For the Liquid:

– 2 cans (14 oz each) fire-roasted diced tomatoes

– 6 oz tomato paste

– 4 cups low-sodium beef broth (plus more as needed; use gluten-free broth if required)

For Seasoning:

– 1½ tbsp Italian seasoning

– 1 tsp sea salt (adjust to taste)

– ½ tsp black pepper

Optional Add-ins:

– Fresh or frozen green beans (add during the last hour of cooking)

– Red pepper flakes or smoked paprika (for heat)

– Splash of balsamic vinegar or sour cream (for tangy contrast)

Cook Mode Prevent your screen from going dark

Instructions

In a large skillet over medium heat, cook the ground beef, onion, green pepper, and garlic until the beef is no longer pink. Drain excess grease and transfer the mixture to a large slow cooker.
Add the diced vegetables (sweet potato, Yukon gold potatoes, carrots, celery), fire-roasted tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper to the slow cooker. Stir well to combine.
Cover and cook on LOW for 8–9 hours or on HIGH for 5–6 hours, until the vegetables are tender.
About 1 hour before serving, stir in fresh green beans and kale (or spinach). If using frozen green beans, add them during the last 30 minutes to preserve texture.
If the soup thickens too much, stir in additional broth or water until you reach your desired consistency.
Taste and adjust seasoning before serving. Garnish with grated Parmesan, a drizzle of olive oil, or fresh parsley if desired.

Notes

– Use fire-roasted tomatoes: They add a subtle smokiness that enhances the soup’s flavor.

– Avoid overcooking delicate vegetables: Add greens like kale or green beans toward the end to retain color, nutrients, and texture.

– Gluten-free option: Use gluten-free broth and verify all other ingredients are certified gluten-free.

– Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for longer storage; thaw overnight in the fridge before reheating. Reheat gently on the stovetop or in the microwave, adding broth or water as needed to restore consistency.

– Customizations: Replace potatoes with cauliflower florets or zucchini chunks for a low-carb option. Add mushrooms, corn, or zucchini for extra nutrition.

Prep Time: 15 minutes
Cook Time: : 8–9 hours (LOW) or 5–6 hours (HIGH)
Category: Soup / Main Course
Method: Slow Cooking
Cuisine: American / Comfort Food

Nutrition

Serving Size: 1 serving (based on 6 servings per recipe)
Calories: ~250
Sugar: 8g
Sodium: 700mg (varies with added seasonings, use low-sodium broth to reduce)
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 5g
Cholesterol: 40mg