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
Units
Scale
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
