This healthy Crock Pot Hamburger Soup is the exact sort of recipe that I can imagine picky childhood Erin being very excited about eating and Erin’s mom (mother to three picky eaters) being very excited about cooking.

Healthy Crock Pot Hamburger Soup with Vegetables, Potatoes, and Peas, topped with cheese

A rich, hearty slow cooker soup made with ground meat (I used turkey to lighten it up, though you can certainly stick with tradition and use lean ground beef instead), kid-friendly vegetables like potatoes, carrots, and peas, and a few subtle but substantial flavor-boosters, this recipe is a happy meeting ground where both little ones and grownups will find solace and satisfaction.

A crock pot full of easy Crock Pot Hamburger Soup

Crock Pot Hamburger Soup: Kid Appeal

  • The flavor is mild without being bland.
  • The opportunity to top with cheese is readily available and encouraged. Let’s be honest—we adults love this too.
  • The very name of the soup itself. Hamburger soup! That just sounds fun to eat.

Crock Pot Hamburger Soup: Grown-Up Practicality

  • Hands-free slow cooking. Once the meat is browned (a step you can complete a day ahead if you like), the crock pot does the rest of the work.
  • Even novice chefs can make this simple Crock Pot Hamburger Soup with confidence.
  • Feeds a crowd. Just like my Homemade Hamburger Helper, this hamburger soup yields a generous quantity and is ultra freezer friendly. What you don’t eat tonight, you can stow away for leftovers later in the week or portion and freeze for fast future dinners.
  • Bang for your buck. Serving for serving, this is an incredibly affordable meal.
  • All-in-one. Because this hamburger soup leans heavy on the vegetables and offers lean protein too, you can serve it without any sides—though I can say from experience that a nice hunk of bread is not remiss.
  • Feel free to swap the vegetables I have suggested here for ones you have on hand. Similar to this Crockpot Vegetable Beef Soup, you can make this hamburger soup with cabbage or do a hamburger potato soup in place of the sweet potatoes.
  • Speed options. In a hurry? Omit a few of the fresh veggies and supplement this hamburger soup with frozen vegetables stirred in right at the end.

Two ramekins of Crock Pot Hamburger Soup, ready to eat

How to Make the BEST Crock Pot Hamburger Soup—Recipe Secrets

A few small changes that demand little of your time contribute to a more satisfying final result.

  • To give this hamburger soup excellent base flavor, the recipe starts by browning the meat with the onion, celery, and garlic. Browning the beef (or turkey) as a first step is essential, as it won’t brown in the slow cooker. The simple step of adding the onion along with the meat gives it a chance to mellow and caramelize, and your soup will taste the better for it.
  • Tomato paste. You simply cannot beat the intensity of this inexpensive, workhorse ingredient.
  • Diced tomatoes and green chiles. Why use plain diced tomatoes when you can use this more flavorful option instead?
  • Worcestershire sauce. Big-time savory flavor packed into a small bottle, it adds complexity and depth.

Two bowls of Crock Pot Hamburger Soup

Stretching the Recipe Further

In addition to being easy to vary with a variety of different vegetables, you can add servings of whole grains directly to the soup.

  • Hamburger Soup with Rice. Separately cook 1 cup of long grain brown rice. Stir it in with the peas at the end. (Unlike this Crock Pot Chicken and Rice Soup, I do not recommend adding the uncooked rice to the soup at the beginning, as the liquid ratios will be off.)
  • Hamburger Soup with Pasta. Separately cook 1 cup of any “small” pasta, such as macaroni, then stir it in at the end.

For even more veggies, try making this Crock Pot Hamburger Soup with V8 juice. This was our friend Mary’s idea, and I think it’s pretty genius, especially if you struggle to get your family to eat veggies.

  • If you’d like to make the hamburger soup with V8, in the final step, instead of using the remaining 1 cup of broth to thin the soup further, use V8.

A bowl of Crock Pot Hamburger Soup with a spoon

Serving Crock Pot Hamburger Soup

  • Because this recipe leans heavy on the veggies, I found it plenty satisfying to enjoy on its own (with the aforementioned hunk of bread).
  • If you are adding rice or pasta, you have your whole grains covered, so you can skip the bread if you like (or not).
  • I highly recommend topping the soup with shredded cheese. Because this soup is healthy and lean, the cheese provides nice richness. Shredded cheddar, colby jack, pepper jack, or Parm would all be delish.
Two bowls of hamburger soup with vegetables

Crock Pot Hamburger Soup

5 from 7 votes
Healthy Crock Pot Hamburger Soup with Vegetables. Simple and hearty, this easy recipe is a family favorite! Make it with potatoes, cabbage or even macaroni!

Prep: 20 mins
Cook: 4 hrs
Total: 4 hrs 30 mins

Servings: 6 servings, about 13 cups

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds lean ground turkey or lean ground beef
  • 1 small yellow onion diced
  • 3 stalks celery diced
  • 3 tablespoons tomato paste
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt plus additional to taste
  • 1/2 teaspoon ground black pepper plus additional to taste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper plus additional to taste
  • 1 (10-ounce) can diced tomatoes with green chiles in their juices
  • 4 carrots scrubbed and diced
  • 1 medium sweet potato scrubbed and 1/2-inch diced (or swap 1 medium Yukon gold potato)
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 1 tablespoon Worcestershire sauce
  • 3–4 cups low-sodium beef broth
  • 1 1/2 cups peas fresh or frozen (or frozen mixed vegetables of choice)
  • 1 cup shredded sharp cheddar, colby jack, or pepper jack cheese
  • Chopped green onions or parsley optional

Instructions
 

  • In a large pot or Dutch oven over medium-high heat, heat the oil. Once hot but not smoking, add the turkey, onion, and celery. Cook, breaking the meat into small pieces, until it is no longer pink and fully cooked through, about 7 minutes. Stir in the tomato paste, garlic, salt, pepper, oregano, and cayenne and cook for 30 seconds.
  • Transfer the meat to a 6-quart or larger slow cooker. Add the tomatoes, carrots, sweet potato, red bell pepper, green bell pepper, and Worcestershire. Pour in 3 cups of the beef broth. Stir to combine. Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours, until the sweet potato and carrots are tender.
  • Stir in the peas. If the soup is thicker than you would like, add additional broth until you reach your desired consistency. If you’d like the soup thinner yet, add water (or if you have more broth on hand, you can use that too). Re-cover the slow cooker and let cook 5 additional minutes to warm through and allow the flavors to marry. Serve hot with cheese and chopped green onions, if using.

Nutrition

Serving: 1of 6, about 2 cupsCalories: 391kcalCarbohydrates: 21gProtein: 46gFat: 14gSaturated Fat: 5gCholesterol: 102mgFiber: 5gSugar: 8g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0Print0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




14 Comments

Leave a comment

  1. This is a tasty soup that goes together well once the vegetables are cut.  Thank you for this recipe. 5 stars

  2. I love this soup! I made it once and I’m about to make another batch. My only change, I used one pound of ground turkey and one pound of hamburger.5 stars

  3. Delicious and hearty soup! I went with the 1 Yukon potato, but otherwise kept to the original recipe. Turned out well and we have meals for days. Thanks for sharing!5 stars

  4. This soup is great! Love how hearty it is with all the veggies! I do have a question though, it seems to need liquid added the next day and every day after that when reheating. I do add cooked rice at the end, so I’m thinking it’s soaking up all the broth? I need to always have an extra beef broth in the fridge and i add some every time I reheat. Is there a way to avoid this?5 stars

    1. Rachelle, soups thicken as they cool and if you add rice, it will certainly absorb the liquid just as you said. If you don’t want to keep broth in your fridge, you can certainly use water too. So glad to hear you enjoyed the soup!

  5. Just made this soup and OMG I loved it!! Looking forward to the leftovers for lunch this week. Will definitely be making this again!5 stars

  6. This soup and all the super tasty leftovers have made my week! The cheese topping made it the perfect fall comfort food. Thanks for sharing this one Erin. Buying your cookbook!5 stars