Description
This hearty and comforting Slow Cooker Hamburger Soup is packed with tender vegetables, lean ground beef, and a flavorful tomato-based broth. Perfect for a chilly day, this easy-to-make soup simmers low and slow to blend the rich flavors, making it a delicious family-friendly meal with minimal effort.
Ingredients
Vegetables
- 1 medium yellow onion, diced
- 2 stalks celery, chopped
- 5 large carrots, peeled and sliced on the diagonal
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 4 waxy yellow potatoes, scrubbed and cut into 1-inch chunks
Protein & Fats
- 1 tablespoon olive oil
- 2 pounds lean ground beef
Seasonings & Others
- 1 (6-oz) can tomato paste
- 1 teaspoon granulated garlic powder
- 1 teaspoon no-salt added Italian seasoning
- 3 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 quart chicken stock (or beef broth)
- 1 cup water
- 2 teaspoons red wine vinegar
Instructions
- Prepare the onion and beef: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally until softened. Add the ground beef and sprinkle with 1 teaspoon salt. Cook, breaking up the meat, until fully browned and no longer pink. Drain any excess grease from the skillet.
- Combine ingredients in slow cooker: Transfer the cooked onion and browned ground beef into a 6-quart slow cooker. Add the chopped celery, carrots, red and yellow bell peppers, potatoes, tomato paste, granulated garlic powder, Italian seasoning, 2 teaspoons salt, black pepper, chicken stock, and water. Stir everything together until well combined.
- Cook in slow cooker: Cover the slow cooker and cook on high heat for 4-5 hours or on low heat for 7-8 hours. The soup is ready when the vegetables are tender and cooked through.
- Finish and season: Uncover the slow cooker and stir in the red wine vinegar. Taste the soup and adjust seasoning with additional salt, vinegar, or pepper as desired. Serve hot with optional toppings of your choice.
Notes
- You can substitute chicken stock with beef broth for a deeper flavor.
- For stovetop preparation, follow steps in the stovetop instructions section, cooking vegetables briefly before simmering for 30-35 minutes.
- Feel free to add your favorite soup toppings like shredded cheese, chopped fresh herbs, or a dollop of sour cream.
- Waxy potatoes work best as they hold their shape during slow cooking.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
