Rich tomato-beef broth, tender potatoes, plenty of vegetables, and a mix of ground beef and sausage make this Slow Cooker Hamburger Soup hearty enough to count as dinner. I brown the meat and cook the tomato paste first for extra depth, then let the slow cooker handle the rest. Worcestershire and green chiles add even more savory flavor, and after 4 hours on high or about 6 on low, you’ll have a filling cold-weather dinner with plenty left for tomorrow.

Hamburger Soup with Both Ground Beef and Sausage

You can absolutely make hamburger soup with ground beef alone, but I prefer using a pound of beef and a pound of sausage. The beef gives you that classic hamburger soup flavor, while the sausage adds extra richness and seasoning to the broth without requiring a long list of spices.

I also brown both meats before they ever reach the slow cooker. After draining the excess fat, I cook the onion, garlic, bell pepper, and tomato paste right in the same skillet so all that flavor carries into the broth. It takes a few extra minutes, but I think it makes a noticeable difference once everything slow cooks with the potatoes and vegetables.

If you’d rather skip the sausage, simply use 2 pounds of ground beef instead. You’ll still get a hearty, filling hamburger soup with plenty of vegetables and tender potatoes.

A Few Ingredients That Make A Difference

You’ll find the full ingredient list and measurements in the recipe card below, but these are the ingredients I’m a little more particular about when I make this soup.

• Ground beef + sausage: I like using lean ground beef with sausage so you get plenty of rich, savory flavor without the broth becoming overly greasy. You can use all ground beef, if you prefer, but I think the sausage gives this soup a little more depth.
• Worcestershire sauce: This is one ingredient I wouldn’t skip. It adds a deeper, beefier flavor to the broth, and I usually add a little extra when I make it for my family.
• Potatoes: Yukon Gold or red potatoes are my favorites here because they hold their shape well during the long cook time. Cut them into similar-sized pieces so they become tender at about the same time.
• Green beans: Fresh green beans can go into the slow cooker earlier, but if you’re using frozen, I prefer adding them closer to the end so they don’t get overly soft.
• Green chiles: These add a little extra savory flavor and mild warmth without making the soup noticeably spicy. If you want more heat, you can use a hotter variety.

No potatoes? Cooked barley or farro can work in their place. I recommend cooking either separately and stirring it into the finished soup so it doesn’t soak up too much broth.

How to Add More Vegetables Without Overcooking Them

This soup is easy to adapt with whatever vegetables you have on hand, but when you add them makes a big difference in the final texture.

• Add sturdy vegetables at the beginning. Potatoes, carrots, celery, and fresh green beans can handle the full slow-cooker time without falling apart.
• Add frozen vegetables later. Frozen vegetables release extra moisture and soften quickly, so I prefer adding them closer to the end of cooking.
• Save leafy greens for the very end. Spinach or chopped kale only need a few minutes to wilt into the hot soup.
• Keep the pieces similar in size. Cutting vegetables evenly helps everything become tender at roughly the same time.

If I have vegetables in the fridge that need to be used, this is one of my favorite soups to add them to. I just think about how quickly they cook before deciding when they should go in the pot.

How to Keep Slow Cooker Hamburger Soup Rich

Slow cooker soups can sometimes end up thinner than expected, especially when you’re using lots of vegetables. A few small details at the beginning help keep this one rich and flavorful instead of watery.

Brown and drain the meat well: Let the beef and sausage get some real color before transferring them to the slow cooker. Browning adds another layer of savory flavor, while draining off the excess fat keeps the finished broth rich without feeling greasy.

Let the tomato paste cook: Once the onion, bell pepper, and garlic are softened, stir in the tomato paste and give it about a minute in the hot skillet. It should darken slightly and smell richer before everything goes into the slow cooker.

Don’t automatically add all the broth: Vegetables release liquid as they cook, especially if you’re using frozen ones. Start with less broth if needed, then add more toward the end once you can see how much liquid the vegetables have released.

Use the potatoes as your doneness cue: Slow cookers vary, so I pay more attention to the vegetables than the clock. The soup is ready when the potatoes are easily pierced with a fork and the other vegetables are tender without falling apart.

Taste at the end: The sausage, Worcestershire, broth, and seasonings all build flavor as the soup cooks. Taste before adding more salt or Worcestershire, then adjust until the broth tastes as savory as you want it.

Meal Prep, Freezing & Reheating

This is one of those soups I like having tucked away for busy weeks, especially because it’s easy to portion and reheat.

• Make ahead: Brown the beef and sausage and cook the onion, peppers, garlic, and tomato paste up to a day in advance. Refrigerate the mixture, then add it to the slow cooker with the remaining ingredients when you’re ready to cook.
• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freeze: Let the soup cool completely, then freeze it for up to 2 months. I like freezing individual portions so I can pull out exactly what I need for a quick lunch or dinner. Sometimes I’ll even make a double batch and freeze half right away.
• Reheat: Warm the soup gently on the stovetop or in the microwave until heated through. If it needs more liquid after storing, add a splash of beef broth until it reaches the consistency you like.

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