Crockpot Hamburger Vegetable Soup

Equipment

• 6-Quart (or larger) Slow Cooker / Crockpot
• Large Skillet or Frying Pan
• Meat Chopper or Wooden Spoon
• Cutting Board and Chef’s Knife
• Measuring Cups and Spoons
• Soup Ladle

Ingredients

Meat & Produce

• 1.5 lbs Lean Ground Beef (85/15 or 90/10 lean ratio)
• 1 Medium Yellow Onion , diced
• 3 Cloves Garlic , minced
• 3 Medium Carrots , peeled and sliced into rounds
• 3 Stalks Celery , chopped
• 2 Large Russet Potatoes , peeled and diced into 1/2-inch cubes
• 1 Medium Zucchini , diced (optional)
• 1 Cup Frozen Sweet Corn
• 1 Cup Frozen Peas
• 1 Cup Frozen Cut Green Beans

Liquids & Canned Goods

• 1 Can (14.5 oz) Diced Tomatoes , with juice
• 1 Can (15 oz) Tomato Sauce
• 4 Cups Low-Sodium Beef Broth
• 1 Tablespoon Worcestershire Sauce

Seasonings & Spices

• 1 Teaspoon Dried Italian Seasoning
• 1 Teaspoon Dried Parsley
• 1/2 Teaspoon Smoked Paprika
• 1/2 Teaspoon Onion Powder
• 1 Teaspoon Salt (adjust to taste)
• 1/2 Teaspoon Black Pepper
• 1 Bay Leaf
• Fresh Chopped Parsley (for garnish)

Instructions

Step 1: Brown the Beef

1. Place a large skillet over medium-high heat. Add the ground beef and diced yellow onion. Cook for 6 to 8 minutes, breaking up the beef with a wooden spoon, until the meat is fully browned and the onions are soft and translucent. Add the minced garlic during the final 1 minute of cooking and stir until fragrant. Drain off any excess grease from the pan to keep the soup light and clear.

Step 2: Layer Ingredients in the Crockpot

1. Transfer the browned ground beef, onion, and garlic mixture into the base of your 6-quart slow cooker. Add the diced potatoes, sliced carrots, and chopped celery.

Step 3: Add Liquids and Seasonings

1. Pour in the diced tomatoes (with their juices), tomato sauce, low-sodium beef broth, and Worcestershire sauce. Add the Italian seasoning, dried parsley, smoked paprika, onion powder, salt, and black pepper. Stir all the ingredients together until evenly combined. Drop the bay leaf right into the center of the mixture.

Step 4: Slow Cook to Perfection

1. Cover the crockpot with its lid and set the heat intensity:
2. Low Heat Setting: Cook for 6 to 8 hours (Recommended for the tenderest vegetables and best flavor development).
3. High Heat Setting: Cook for 3 to 4 hours if you need dinner ready faster.

Step 5: Add Frozen Vegetables

1. Approximately 30 minutes before serving, stir in the frozen sweet corn, frozen green beans, frozen peas, and diced zucchini (if using). Cover and continue cooking on LOW or HIGH for the remaining 30 minutes until all the vegetables are tender and heated through.

Step 6: Adjust Seasoning & Serve

1. Remove and discard the bay leaf. Taste the broth and adjust the salt and black pepper if needed. Ladle the hot soup into deep bowls, garnish with freshly chopped parsley, and serve warm alongside crusty bread or crackers.

Nutrition

Calories: 295 kcal — · Protein: 24 g 48% · Fat: 10 g 13% · Carbohydrates: 28 g 10% Dietary · Saturated Fat: 4 g 20% · Fiber: 5 g 18% · Sugar: 7 g — · Sodium: 680 mg 30%