What You’ll Need
- Ground beef. Brown it in a skillet, breaking it into small crumbles. Drain excess grease before adding it to the soup.
- Frozen diced potatoes. Use one 20-ounce bag and thaw it in the refrigerator before cooking.
- Frozen mixed vegetables. Thaw one 16-ounce bag in the refrigerator. A blend with peas, carrots, corn, and green beans works well.
- Canned diced tomatoes. Add the entire can, including the juices, for a brighter tomato flavor in the broth.
- Beef broth. Four cups give the soup its savory base.
How to Make Slow Cooker Hamburger Soup
Add the browned beef, thawed potatoes and vegetables, diced tomatoes, and broth to the slow cooker. Stir, cover, and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Start checking at the shorter end of the range. The soup is ready when a fork slides easily into the largest potato pieces.
Stir from the bottom before ladling so each bowl gets beef, potatoes, vegetables, and plenty of broth. Serve hot on its own or with a slice of crusty bread.
Slow Cooker 5-Ingredient Hamburger Soup Recipe Card
Ground beef, diced potatoes, and mixed vegetables in a tomato-beef broth.
- Prep time — About 15 minutes, plus thawing
- Cook time — 6 to 7 hours on LOW or 3 to 4 hours on HIGH
- Servings — 6
Ingredients
- 1 pound ground beef
- 1 bag (20 ounces) frozen diced potatoes, thawed in the refrigerator
- 1 bag (16 ounces) frozen mixed vegetables, thawed in the refrigerator
- 1 can (28 ounces) diced tomatoes, undrained
- 4 cups beef broth
Instructions
- Cook the ground beef in a skillet over medium heat, breaking it into crumbles, until browned and fully cooked. Drain off excess grease.
- Transfer the beef to the slow cooker. Add the thawed potatoes and mixed vegetables, diced tomatoes with their juices, and beef broth. Stir to combine.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork-tender.
- Stir, ladle into bowls, and serve hot.