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Crockpot Hamburger Vegetable Soup

Crockpot hamburger vegetable soup cooks low and slow with ground beef, potatoes, and a mix of vegetables for a hearty, tender soup. Frozen mixed vegetables go in near the end so they heat through while keeping their texture.
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Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 4 carrots medium, peeled and sliced
  • 3 celery ribs, sliced
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1 can (28 oz) diced tomatoes with their juices
  • 6 cup low-sodium beef broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 1 bag (12 oz) frozen mixed vegetables

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium-high heat, cook the ground beef and onion, breaking up the beef, until browned and the beef reaches 160°F, 7 to 9 minutes.
  2. Drain excess fat.
  3. Add the garlic and cook for 30 seconds.
  4. Transfer the beef mixture to a 6-quart slow cooker and add the carrots, celery, potatoes, tomatoes, broth, basil, oregano, salt, pepper, and bay leaf; stir to combine.
  5. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender.
  6. Stir in the frozen mixed vegetables, cover, and cook on LOW for 1 hour or HIGH for 30 to 45 minutes, until hot.
  7. Remove the bay leaf before serving.

Notes

For the best texture, add the frozen mixed vegetables during the final cooking step. Refrigerate leftovers for 3 to 4 days or freeze them; this soup freezes well. For a lower-sodium variation, use no-salt-added diced tomatoes and adjust the kosher salt to taste.