Crockpot Hamburger Vegetable Soup
Crockpot Hamburger Vegetable Soup is a hearty, comforting, and easy family meal filled with seasoned ground beef, tender potatoes, colorful vegetables, and a rich tomato-based broth. The slow cooker does most of the work, making this recipe perfect for busy days when you want a warm homemade dinner waiting for you.
Prep Time: 15 minutes
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Total Time: About 6 hours 15 minutes to 8 hours 15 minutes
Servings: 6–8
Ingredients
Core Ingredients
1 to 2 pounds lean ground beef
3 to 4 medium russet or Yukon Gold potatoes, peeled if desired and cut into bite-sized cubes
2 cans mixed vegetables, including peas, carrots, corn, and green beans, drained
1 can sweet whole-kernel corn, drained
1 can petite diced tomatoes, with juices
1 can condensed tomato soup
4 cups beef broth or water, plus more if needed for a thinner soup
Seasonings & Secret Ingredient
2 tablespoons granulated sugar
Salt, to taste
Ground black pepper, to taste
Optional 1 teaspoon garlic powder
Optional 1 teaspoon onion powder
Optional 1 teaspoon Italian seasoning
Fresh parsley, chopped, for garnish
Instructions
Start by browning the ground beef in a large skillet over medium-high heat. Break the meat apart with a spoon as it cooks until it is fully browned and no longer pink. Drain away excess grease if necessary.
Although browning the beef adds an extra step, it creates better flavor and prevents the finished soup from becoming overly greasy. Transfer the cooked ground beef to the crockpot.
Wash the potatoes well and cut them into evenly sized bite-sized cubes. Yukon Gold potatoes are especially good because they become tender and creamy while still holding their shape. Russet potatoes also work well and create a softer, more rustic texture.
Add the diced potatoes to the crockpot with the browned ground beef.
Drain the canned mixed vegetables and canned corn, then add them to the slow cooker. Pour in the diced tomatoes with their juices.
Add the condensed tomato soup and beef broth. Stir everything together until the tomato soup is well combined with the liquid.
Sprinkle in the sugar, salt, black pepper, and any optional seasonings you are using. The small amount of sugar helps balance the acidity and tanginess of the canned tomatoes and tomato soup.
Cover the crockpot with the lid and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
The soup is ready when the potatoes are completely tender and the flavors have blended together. Check the potatoes by piercing a piece with a fork. It should slide in easily without the potato falling apart completely.
Taste the soup before serving and adjust the seasoning with additional salt and black pepper if needed.
If the soup seems thicker than you prefer, stir in extra warm beef broth or water. If you would like a thicker soup, remove the lid during the final 20 to 30 minutes of cooking, allowing some of the liquid to evaporate.
Ladle the hot soup into bowls and garnish with freshly chopped parsley if desired. Serve with crusty bread, dinner rolls, cornbread, or crackers.
Tips
Browning the ground beef before adding it to the crockpot is highly recommended. It improves the flavor and allows you to remove excess fat. Lean ground beef is ideal for this recipe because it keeps the soup hearty without making the broth greasy.
Cut the potatoes into similar-sized pieces so they cook evenly. Pieces that are too large may remain firm while very small pieces can break down and become mushy.
There is no need to drain the canned diced tomatoes. Their juices add flavor and help create the rich tomato-based broth.
However, drain the mixed vegetables and corn to prevent the soup from becoming too watery. If you prefer a thinner soup, you can always add more broth later.
Taste before adding too much salt. Canned vegetables, broth, and condensed tomato soup can already contain significant amounts of sodium. Using low-sodium broth is a good option if you want more control over the seasoning.
The sugar is optional but helps balance the acidity of the tomatoes. If you prefer not to use sugar, try a small amount of honey instead, or simply leave it out.
For a deeper, richer flavor, use beef broth instead of water. Homemade stock or low-sodium store-bought broth both work well.
Avoid opening the crockpot repeatedly while the soup is cooking. Each time the lid is removed, heat escapes and the cooking time may increase.
Variations
Fresh Vegetable Version
Replace some or all of the canned mixed vegetables with fresh vegetables such as chopped carrots, celery, green beans, zucchini, or bell peppers. Add firm vegetables at the beginning so they have enough time to become tender.
Extra Hearty Version
Add one can of drained kidney beans, pinto beans, or white beans. Beans add extra protein and fiber and make the soup even more filling.
Low-Carb Version
Skip the potatoes and add cauliflower florets, zucchini, cabbage, or extra green beans. Cauliflower gives the soup a hearty texture while reducing the carbohydrate content.
Spicy Hamburger Vegetable Soup
Add red pepper flakes, cayenne pepper, chopped jalapeño, or a few dashes of hot sauce. Start with a small amount and adjust the heat before serving.
Italian-Style Version
Add Italian seasoning, garlic, diced onion, and a handful of fresh spinach near the end of cooking. You can also add small pasta during the final stage, but cook it separately if storing leftovers.
Cheeseburger Soup Style
Stir shredded cheddar cheese into individual bowls just before serving. The hot soup will melt the cheese and create a rich cheeseburger-inspired flavor.
Turkey or Chicken Version
Ground turkey or ground chicken can replace the beef for a lighter variation. Because these meats are leaner, you may want to add a little olive oil while browning them.
Q&A
Do I have to brown the ground beef first?
Browning is strongly recommended because it improves the flavor and allows excess fat to be drained. While some slow cooker recipes use raw ground beef, browning it first gives the soup a cleaner and richer finished taste.
Can I use frozen mixed vegetables?
Yes. Frozen mixed vegetables work very well. Add them during the last 1 to 2 hours of cooking so they retain more color and texture.
Can I make this soup without potatoes?
Absolutely. You can replace potatoes with cauliflower, zucchini, extra green beans, or beans depending on your preferred texture and nutritional needs.
Why is sugar added to the soup?
The sugar helps balance the natural acidity of canned tomatoes and tomato-based soup. It does not make the finished dish taste noticeably sweet when used in the recommended amount.
Can I use fresh tomatoes instead of canned tomatoes?
Yes, although canned tomatoes provide a stronger and more concentrated tomato flavor. If using fresh tomatoes, choose ripe tomatoes and add extra broth or tomato paste if needed.
How do I make the soup thicker?
For a thicker soup, use less broth or mash a few cooked potato pieces directly in the crockpot. You can also remove the lid during the final part of cooking to allow some liquid to evaporate.
Can I prepare this recipe ahead of time?
Yes. You can brown the ground beef and chop the potatoes ahead of time. Store them separately in the refrigerator and assemble the soup in the crockpot when ready to cook.
How long do leftovers last?
Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave until piping hot.
Can I freeze Crockpot Hamburger Vegetable Soup?
Yes. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2 to 3 months. The potatoes may become slightly softer after thawing, but the soup will still be delicious.
Nutrition
Nutrition will vary depending on the amount and type of ground beef, broth, and canned products used. One serving, based on eight servings, may provide approximately:
Calories: 250–350
Protein: 20–28g
Carbohydrates: 25–35g
Fat: 8–15g
Fiber: 4–6g
Ground beef provides protein, iron, and other important nutrients, while potatoes contribute carbohydrates and potassium. The variety of vegetables adds fiber, vitamins, and color to the meal.
For a lighter version, use lean or extra-lean ground beef and low-sodium broth. You can also add more fresh vegetables and reduce the amount of potato.
Conclusion
Crockpot Hamburger Vegetable Soup is a simple, satisfying recipe that brings together everyday ingredients in one comforting bowl. Ground beef makes it hearty, potatoes add substance, and mixed vegetables create a colorful combination with plenty of texture.
The slow cooker makes preparation easy because most of the cooking happens without constant attention. After browning the beef and adding the ingredients, you can let the crockpot slowly develop the flavors while you get on with your day.
This soup is also easy to customize. Add fresh vegetables, beans, extra spices, or different proteins to make it your own. Serve it with warm bread or crackers for a complete and comforting family meal that is perfect for cool evenings, meal prep, and busy weeknight dinners.