Slow Cooker Hamburger Soup

5 from 6 votes
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When it comes to hearty, flavorful soups, Slow Cooker Hamburger Soup is a definite winner. Combining the savory goodness of ground beef, sausage and a medley of vegetables simmered in the perfect broth.

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Why Make This Slow Cooker Hamburger Soup

This recipe is so convenient to make. You can prepare the ingredients, set them in the slow cooker, and let it cook without needing constant attention. This is particularly helpful if you have a busy schedule and want a hearty meal waiting for you when you get home. Try my Slow Cooker Enchiladas and Crock Pot Chicken Satay for more slow cooked comfort meals.

This hamburger soup yields generous portions, making it ideal for leftovers. You can store any extra soup in the refrigerator or freeze it for later use, providing ready-made meals for busy days.

This recipe is highly adaptable! You can customize it to your favorite veggies. I love to throw in any leftover veggies wilting in the fridge. I often add any greens I have on hand to it to add more nutrition.

Ingredients Needed To Make This Meal

Small bowls and plates with ingredients in them. Fresh veggies and seasoning.

Lean Ground Beef. This is what puts the “hamburger” in hamburger soup! I like to use lean ground beef so the soup doesn’t get too greasy and it’s a little lower in calorie.

Ground Sausage. This adds insane flavor to the soup, you can of course substitute this or omit but I highly suggest you add it in for ultimate flavor and protein.

Worcestershire Sauce. This is a unique sauce that’s fermented condiment made from a base of vinegar and flavored with anchovies, molasses, tamarind, onion, garlic, and other seasonings. You can find it at most all grocery stores in the condiment aisle.

Potatoes. I prefer Yukon Gold or red potatoes, but please use any potato of choice, russet or sweet potato will work.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Ground Beef. You can sub ground turkey if needed, which would technically be turkey burger soup!

Ground Sausage. This is an added bonus and flavor to the recipe. If you want to skip it, just simple double the ground beef.

Worcestershire Sauce. You can use liquid smoke instead. You can also omit it if you have an allergy.

Beef Broth. Chicken broth will also work.

Veggies. You can add more veggies like peas, cabbage, kale, spinach, or zucchini and mushrooms if desired. I often add any wilted veggies that need to be eaten into this soup. Just add them when you add the green beans.

Green Beans. Use fresh or frozen then thawed green beans. If fresh, add them in at the beginning of the cook. If frozen, thawed, add about an hour before serving so they don’t wilt too much.

Steps To Make This Recipe

Skillet with ground meet in it and veggies. A wooden spoon in the meat mixture.

Step One. Start by browning the ground beef and sausage in a skillet until it’s cooked through, about 5 minutes. Drain any excess fat. Add the seasonings, chopped onions, garlic and peppers.

Step Two. Sauté for another 3 minutes, add in tomato paste. Mix everything well and cook for about 1 more minute, cooking the tomato paste helps to brighten the flavor before slow cooking.

Black slow cooker with soup ingredients in it and veggies. Not cooked, then cooked.

Step Three. Turn the slow cooker on high, add the chopped potatoes on the bottom followed by the browned meat mixture. Next, add all other ingredients and finish with broth at the end. Cover and cook on high for 4 hours or on low for about 6 hours.

Step Four. After cooking is finished, check to ensure all veggies are tender and give it a taste to adjust if it needs more salt. If you are adding in any greens (optional!) add them in now, let them wilt and then serve and enjoy.

Garnish. If you want, I like to garnish with fresh cracked pepper and a spritz of parmesan.

Grey bowl with soup and veggies. Parmesan sprinkled over the soup and meat. Gold spoon on the side.

Recipe FAQs

What if I don’t have a slow cooker?

If you don’t have a slow cooker, you can still make hamburger soup on the stovetop or in the oven. Just brown the meat, onions, peppers, garlic in a large pot, add the vegetables, broth, and seasonings, and let it simmer on low heat for 1-2 hours on the stovetop

Can I use frozen vegetables?

Yes, you can use frozen vegetables in this recipe. They’ll work well in a slow cooker and can save you time on prep. Just be aware that frozen vegetables might release a bit more liquid into the soup, so you may need to adjust the broth quantity and they will cook quicker. I would start with 1/2 cup less and add as needed.

Can I make this soup ahead of time and reheat it?

Yes, hamburger soup reheats well. You can make it ahead of time, let it cool, and store it in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave until piping hot.

Recipe Tips

Brown the Meat: Take the time to brown the ground beef/sausage before adding it to the slow cooker. This step enhances the flavor and texture of the meat.

Sauté the Onions and Garlic: While not essential, sautéing the onions and garlic in a little oil before adding them to the slow cooker can deepen their flavor and aroma.

Freeze/Make Ahead Individual Servings: If you anticipate having leftovers, freeze individual servings in airtight containers. This makes it easy to reheat and enjoy whenever you’re in the mood for a quick meal. I will often make two batches, enjoy one for the week and the other goes in the freezer for when times are busy. I do this with my Tuscan White Bean Soup as well.

Recipe Pairings

Complete this meal with some Overnight Bread, Air Fried Garlic Bread or my Homemade Garlic Rolls.

Other Cozy Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Grey bowls with soup, burger and veggies in it. Gold spoons on the side and parsley.
5 from 6 votes

Slow Cooker Hamburger Soup

Hearty, flavorful Slow Cooker Hamburger Soup is a definite winner. Combining ground beef, sausage, vegetables simmered in the perfect broth.
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 30 minutes
Servings: 6

Equipment

  • 6-7 qt slow cooker
  • large skillet

Ingredients 

  • 1 lb lean ground beef
  • 1 lb ground sausage, *see notes
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp dried thyme
  • 2 garlic cloves, minced
  • ½ cup onion, chopped
  • 1 small bell pepper, chopped, *see notes
  • 3 Tbsp tomato paste
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 2 cups yukon gold potatoes, chopped, *about 3-4 potatoes
  • 1 4 oz can green chilies
  • 1 14 oz can diced tomatoes
  • 1 cup fresh green beans, *see notes
  • 2 Tbsp worcestershire sauce
  • 32 oz beef broth , *add as needed, read notes first.

Optional add ins and garnish

  • frozen peas
  • parmesan
  • fresh cracked pepepr
  • kale, spinach or other greens

Instructions 

  • Start by browning the ground beef and sausage in a greased skillet until it's cooked through, about 5-6 minutes. Drain any excess fat. Add the seasonings, chopped onions, garlic and peppers.
  • Sauté for another 3 minutes, add in tomato paste. Mix everything well and cook for about 1-2 more minutes, cooking the tomato paste helps to brighten the flavor before slow cooking. 
  • Turn the slow cooker on high, add the chopped potatoes on the bottom followed by the browned meat mixture. Next, add all other ingredients and finish with broth at the end. Cover and cook on high for 4 hours or on low for about 6 hours. 
  • After cooking is finished, check to ensure all veggies are tender and give it a taste to adjust if it needs more salt or more broth. If you are adding in any greens (optional!) add them in now, let them wilt for a few minutes. Serve and enjoy warm.
  • Garnish. If you want, I like to garnish with fresh cracked pepper and a spritz of parmesan. 

Notes

*use ground turkey if needed
*use 2 lbs of ground meat total. You can double the beef if you want to skip the sausage. 
*any color bell pepper
Use fresh or frozen then thawed green beans. If fresh, add them in at the beginning of the cook. If frozen, thawed, add about an hour before serving so they don’t wilt too much. 
If using frozen veggies at all, you may need less broth than listed. Please start with 2 cups, let the soup simmer and add more as needed.
Store leftover in an airtight container in the refrigerator for up to 4 days or freeze in an airtight ziplock for up to 2 months. 

Nutrition

Serving: 1.5cup | Calories: 443kcal | Carbohydrates: 23g | Protein: 32g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 1459mg | Potassium: 1188mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4434IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 6
Calories: 443
Keyword: Slow Cooker
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2 Comments

  1. 5 stars
    This was very filling. I must admit I adding a little ketchup on mine and it was delightful

  2. 5 stars
    What a delicious meal! I’m always excited to find healthy/simple recipes. This is a win win. Super easy and it is so nourishing to the body. Will definitely be checking out more of your recipes. Thank you!