Slow Cooker Hamburger Soup with Ground Beef, Sausage, and Potatoes

Two bowls of slow cooker hamburger soup with sausage and potatoes on a countertop for serving.

5 from 7 votes

Slow Cooker Hamburger Soup with Ground Beef, Sausage, and Potatoes

This Slow Cooker Hamburger Soup is hearty, savory, and packed with ground beef, sausage, tender potatoes, and vegetables in a rich tomato-beef broth. Browning the meat and tomato paste first adds extra depth, while the slow cooker does the rest for an easy, filling dinner with plenty of leftovers.

Prep Time10

Cook Time4

Total Time4 30

Course: dinner, Main Course, Soup

Cuisine: American

Servings:

Author: Bailey Rhatigan

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

Meat substitutions: Use 2 pounds of ground meat total. You can use all ground beef instead of the beef and sausage combination, or substitute ground turkey if preferred.
Using frozen vegetables: Frozen vegetables release more liquid as they cook, so start with about 2 cups of broth and add more as needed. If using frozen green beans, thaw them first and add them during the last hour of cooking so they don't become too soft.
Storage and freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. I like freezing individual portions for easy lunches or dinners later.

Nutrition