If you’re searching for a comforting yet nourishing meal that practically makes itself, then you’re going to want to try this Crock Pot Healthy Hamburger Soup Recipe. I absolutely love how this hearty soup balances fresh veggies with lean ground beef, all simmered slowly to perfection in the slow cooker. It’s one of those “set it and forget it” dinners that tastes like you spent hours in the kitchen, and trust me, your family will go crazy for it. Stick around—I’m about to share everything you need to know to make this soup your new weeknight go-to!
Why You’ll Love This Recipe
- Super Easy to Prep: You just brown the beef and toss everything into the Crock Pot; no fancy cooking skills needed.
- Loaded with Veggies: Sweet potatoes, carrots, celery, green beans, kale—you’re sneaking in a ton of nutrition without sacrificing flavor.
- Perfect for Busy Days: Let it cook all day and come home to a warm, ready-to-eat meal.
- Healthy Comfort Food: Lean beef with low-sodium broth makes this hearty without the guilt.
Ingredients You’ll Need
The magic of this Crock Pot Healthy Hamburger Soup Recipe lies in the balance of fresh, wholesome ingredients that bring texture, flavor, and comfort. When grocery shopping, pick your freshest veggies and lean ground beef to keep it healthy and delicious.
- Lean ground beef: I always go for 90% lean or higher to keep the soup light but flavorful.
- Yellow onion: Adds sweetness and depth; dice it finely for even cooking.
- Green bell pepper: Offers a mild peppery crunch, making the soup more interesting.
- Garlic cloves: Mince fresh garlic – it wakes up the whole dish!
- Sweet potato: Peeling and cubing adds natural sweetness and a creamy texture as it cooks.
- Yukon gold potatoes: These hold their shape well, so your soup won’t get too mushy.
- Carrots: Add a subtle sweetness and great color contrast.
- Celery: Contributes a savory crunch and freshness.
- Fire-roasted diced tomatoes: Bring smoky, rich tomato flavor that’s more complex than plain diced tomatoes.
- Tomato paste: Thickens the broth and intensifies the tomato flavor.
- Low-sodium beef broth: Using bone broth adds extra nutrients and a deeper flavor.
- Italian seasoning: A perfect blend of herbs for that cozy Italian flavor profile.
- Sea salt and black pepper: Essential for seasoning; tweak to taste.
- Fresh green beans: Cut into pieces; they add brightness and snap.
- Kale (optional): I love tossing this in for an extra health boost and beautiful green color.
Variations
I like to keep this recipe versatile depending on what I have on hand or the season. Feel free to customize it—you’ll enjoy making it your own!
- Ground turkey or chicken: I’ve swapped ground beef for lean turkey for an even lighter version, which still tastes fantastic.
- Different greens: If you don’t have kale, spinach or Swiss chard work beautifully as well.
- Frozen vegetables: When fresh isn’t an option, frozen green beans or mixed veggies save the day without losing much flavor.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for a little kick that my family loves.
How to Make Crock Pot Healthy Hamburger Soup Recipe
Step 1: Brown Your Beef and Veggies
Start by heating a large skillet over medium heat and adding your ground beef, diced onion, green bell pepper, and minced garlic. Cook everything together until the beef loses its pink color and the veggies soften slightly. Stir frequently to prevent sticking and ensure even cooking. When I first tried skipping this browning step, the soup lacked depth—browning creates amazing flavor that really fills out your broth.
Step 2: Combine in the Crock Pot
Drain excess fat from your beef mixture, then transfer it to your slow cooker. Add all the remaining ingredients except the green beans and kale (we’ll add those later for the best texture). Give everything a good stir to mix the tomato paste evenly and distribute the seasoning.
Step 3: Let It Simmer Low and Slow
Cook the soup on low for 8-9 hours or high for 5-6 hours. The long cooking time lets the tomatoes, potatoes, and spices meld together beautifully, making the broth rich without being heavy. The potatoes will soften perfectly, and the beef becomes tender and flavorful.
Step 4: Add the Green Beans and Kale
About an hour before the soup is done, open the lid and stir in the green beans and kale. I like to add extra broth here if I want a thinner soup. If using frozen green beans, wait to add them until just 30 minutes before the end to avoid overcooking. Once mixed in, replace the lid and finish cooking until the greens are tender but still vibrant.
Step 5: Final Taste and Serve
Give your soup a taste test and adjust salt or pepper as needed. Sometimes I find it needs just a pinch more salt to really brighten everything up. Then get ready to dive into bowl after bowl of this comforting, wholesome soup!
Pro Tips for Making Crock Pot Healthy Hamburger Soup Recipe
- Don’t Skip Browning: It builds layers of flavor that really enhance the soup’s profile.
- Add Greens Last: To keep veggies like kale and green beans fresh-tasting and not overcooked.
- Use Bone Broth: I usually swap regular broth for beef bone broth—it makes the soup richer and more nutritious.
- Adjust Broth for Consistency: Add more broth during cooking if you like it soupy rather than stew-like.
How to Serve Crock Pot Healthy Hamburger Soup Recipe
Garnishes
I like to top mine with a sprinkle of freshly chopped parsley or a little shredded Parmesan to give it that subtle brightness and a touch of indulgence. For a little extra warmth on chilly days, a dollop of plain Greek yogurt or sour cream adds creaminess that’s just perfect.
Side Dishes
Crusty whole-grain bread or garlic toast are my go-to sides—they’re perfect for dipping and soaking up all that lovely broth. Sometimes, I’ll serve a simple green salad on the side for a fresh contrast.
Creative Ways to Present
For a cozy dinner party, try serving the soup in mini bread bowls—it’s always a hit! You can also layer the soup in clear glass mugs to show off all the colorful veggies, making it visually appealing and fun, especially with kids.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely before transferring leftovers into airtight containers, then refrigerate. It keeps really well for up to 4 days, and honestly, the flavors deepen overnight, which is a total win for next-day lunches.
Freezing
Freezing works great here! Just skip adding the kale and green beans until reheating—those freeze poorly. Portion the soup into freezer-safe containers and freeze for up to 3 months. When you thaw it, stir fresh greens in and warm through gently.
Reheating
I reheat leftovers on the stove over medium heat, stirring occasionally to prevent sticking and to ensure even warming. If the soup thickened in the fridge, I add a splash of broth or water to loosen it back up. Adding fresh kale or green beans here freshens the soup perfectly.
FAQs
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Can I make this Crock Pot Healthy Hamburger Soup Recipe in an Instant Pot?
Absolutely! Use the sauté function to brown your beef and veggies first, then add the rest of the ingredients and cook on high pressure for about 20 minutes. Add the green beans and kale after cooking, then use the sauté function again until they’re tender.
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How do I keep the vegetables from getting mushy?
To avoid mushy veggies, especially green beans and kale, add them in during the last hour of cooking as the recipe suggests. This keeps them vibrant and with a slight crunch while still getting tender.
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Is this soup kid-friendly?
Definitely! The flavors are mild and comforting. If your kids are picky with veggies, you can easily puree a portion of the soup for a smoother texture or omit the kale if preferred.
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Can I use canned vegetables instead of fresh?
Canned veggies can work in a pinch, but I recommend fresh or frozen for better texture and flavor. If using canned, rinse well and reduce cooking times since canned vegetables are already cooked.
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How can I make this soup lower in carbohydrates?
You can reduce or omit the potatoes and add more low-carb veggies like zucchini or cauliflower. This keeps it hearty but lowers the carb content nicely.
Final Thoughts
When I first tried this Crock Pot Healthy Hamburger Soup Recipe, I knew it would become a staple—and it did! It’s cozy, nutritious, and so forgiving to make. Whether you’re feeding a hungry family or prepping healthy meals ahead of time, this soup has your back. Give it a go, and I promise you’ll appreciate how simple and satisfying a healthy homemade soup can be.
Print
Crock Pot Healthy Hamburger Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 10 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This hearty and healthy Crock Pot Hamburger Soup features lean ground beef, a medley of fresh vegetables, and a flavorful tomato-based broth. Perfect for meal prep or family dinners, this slow-cooked soup combines wholesome ingredients like sweet potatoes, Yukon gold potatoes, green beans, and kale, delivering a comforting and nutritious bowl that’s easy to make and full of rich, savory flavors.
Ingredients
Meat & Vegetables
- 1 lb. lean ground beef
- 1 medium yellow onion, diced (~2 cups)
- 1 green bell pepper, diced (~1 cup)
- 6 garlic cloves, minced
- 10 oz. (1 large) sweet potato, peeled and cubed (~2 cups)
- 10 oz. (2-3) Yukon gold potatoes, cubed (~2 cups)
- 2 medium carrots, diced (~1 cup)
- 2 ribs celery, diced (~1 cup)
- 8 oz fresh green beans, cut into 1-inch pieces (can also use frozen green beans)
- 2 cups chopped and packed kale, tough stems removed (optional)
Canned Goods & Broth
- 2 (14-oz.) cans fire-roasted diced tomatoes
- 1 (6-oz.) can tomato paste
- 1 quart (4 cups) low-sodium beef broth + additional if needed (bone broth recommended)
Seasonings
- 1 1/2 tablespoons Italian seasoning
- 1 teaspoon sea salt (plus more to taste)
- 1/2 teaspoon black pepper
Instructions
- Cook the beef and aromatics: In a large skillet over medium heat, add the lean ground beef, diced onion, diced green bell pepper, and minced garlic. Cook, stirring frequently, until the ground beef is no longer pink and the vegetables are softened, about 6-8 minutes.
- Drain and transfer: Drain any excess grease from the beef mixture and transfer it to a large slow cooker.
- Add remaining ingredients: To the slow cooker, add the cubed sweet potatoes, Yukon gold potatoes, diced carrots, diced celery, fire-roasted diced tomatoes, tomato paste, beef broth, Italian seasoning, sea salt, and black pepper. Stir to combine.
- Slow cook the soup: Cover with the lid and cook on low for 8-9 hours or on high for 5-6 hours.
- Add green beans and kale: When there is about 1 hour of cooking time left (or 30 minutes if using frozen green beans), open the slow cooker lid and stir in the fresh green beans and kale. If preferred, add additional broth at this time to achieve your desired soup consistency. Replace the lid and continue cooking until the green beans are tender.
- Season to taste and serve: Before serving, taste the soup and adjust salt and pepper as needed. Serve hot and enjoy a nutritious, filling meal.
Notes
- For thinner soup, add more beef or bone broth when adding the green beans and kale.
- Kale is optional but adds extra nutrients and color to the soup.
- If using frozen green beans, add them later in the cooking process to avoid overcooking.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Using lean ground beef keeps the soup healthy and reduces excess fat.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 45mg
