Slow Cooker Hamburger Soup
Hearty, flavorful Slow Cooker Hamburger Soup is a definite winner. Combining ground beef, sausage, vegetables simmered in the perfect broth.
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