Crockpot Hamburger Vegetable Soup 🥔🍅
Hearty ground beef, tender potatoes, and colorful vegetables simmer in a savory tomato broth for an easy comfort meal. Add a little shredded cheddar and serve with crusty bread!
Ingredients:
- 1½ lb ground beef
- 1½ lb potatoes, cut into ½-inch cubes
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) cut green beans, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 4 cups low-sodium beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons Italian seasoning
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
Optional toppings:
- Shredded cheddar cheese
- Chopped fresh parsley
Instructions:
- Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles. Drain excess grease.
- Transfer the beef to a 6-quart slow cooker. Add the potatoes, corn, green beans, diced tomatoes, tomato sauce, and broth.
- Stir in the garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are fork-tender. Add more time if needed.
- Stir, taste, and adjust the seasoning. Add a splash of broth if you prefer a thinner soup.
- Ladle into bowls and finish with cheddar and parsley, if desired.
Prep time: 20 minutes
Cook time: 6–8 hours on LOW or 3–4 hours on HIGH
Servings: 6–8