There’s something wonderfully nostalgic about a warm bowl of hamburger soup, especially as the weather starts to chill. This crockpot hamburger soup has all the hearty flavors of a classic hamburger, but it’s served up in a rich, brothy stew that’s packed with vegetables, potatoes, and beefy goodness. It’s the kind of meal that cooks itself while you go about your day, filling your house with the mouth-watering aroma of something homey and delicious.

Hamburger soup is my go-to when I want something filling but don’t want to stand over the stove. Just brown the beef, toss everything into the crockpot, and let it work its magic. By dinner, you have a satisfying, all-in-one meal that everyone will love. Trust me, the leftovers are just as amazing—if you even have any!

The first time I made hamburger soup…

I first tried this recipe when I was craving something nostalgic but also needed to use up some veggies languishing in the fridge. It was one of those “throw everything in the pot and see what happens” moments that ended up being way better than I expected. The broth turned out rich and flavorful, thanks to the beef and tomato base, and the frozen mixed vegetables were the perfect shortcut for a busy weeknight. Now, it’s one of my family’s most-requested soups, especially on chilly evenings. There’s something about the combination of beef, potatoes, and veggies that feels like a warm hug in a bowl.

Hamburger soup origins and variations over time

Hamburger soup is a bit of an American classic, born out of the need for a hearty, budget-friendly meal that can feed a crowd. This recipe has roots in the Midwest, where it’s often called “poor man’s stew.” Traditionally, it’s made with ground beef, potatoes, onions, and any vegetables you have on hand. Over the years, people have added everything from pasta to rice to make it even more filling. The crockpot version is a modern twist that lets the flavors meld together slowly, resulting in a deeply satisfying soup that tastes like it simmered all day (which it kind of did!).

Let’s talk ingredients: the stars of this soup

Each ingredient in this soup plays an essential role, so let’s break down the main players and how you can tweak them to fit what you have.

Lean ground beef: The star of the show! Ground beef gives the soup its rich, meaty flavor. I recommend using lean beef to keep it from getting too greasy. You can also swap it for ground turkey or chicken for a lighter version.
Yellow onion: Adds a hint of sweetness and depth to the broth. I wouldn’t skip the onion, but you could swap it with shallots for a milder taste.
Celery and garlic: These aromatics enhance the flavor of the soup without overpowering it. Fresh garlic adds a kick, but if you’re out, a half teaspoon of garlic powder works in a pinch.
Potatoes: Russets are perfect for this soup because they break down a bit and thicken the broth, but Yukon Golds would work too. Just cut them into small, even pieces so they cook through.
Tomato sauce and petite diced tomatoes: These add a tangy, slightly sweet base to the soup. If you like a chunkier texture, go for regular diced tomatoes instead.
Frozen mixed vegetables: A wonderful shortcut for busy nights! This blend of corn, green beans, and carrots adds color, texture, and a good dose of vitamins. Fresh or canned vegetables work, too—use what you have.
Beef broth: The backbone of the soup. Go for low-sodium if you’re watching your salt intake. If you’re out of beef broth, chicken or vegetable broth will work in a pinch, but the flavor will be slightly different.

Essential kitchen tools for this recipe

To make this soup, you don’t need much—just a few key tools to make the process smooth:

Large skillet: You’ll want a good, heavy skillet to brown the beef and onions. This step adds depth to the soup by caramelizing the beef and onions. If you’re in a hurry, you could technically skip browning, but I promise it’s worth the extra few minutes!
6-quart crockpot: This size is perfect for this recipe, giving you enough space to stir without spilling. If you’re using a smaller crockpot, just halve the recipe.
Slotted spoon: A slotted spoon helps you transfer the beef to the crockpot without bringing over the excess grease. If you don’t have one, carefully drain the beef on paper towels before adding it to the soup.

Step-by-step: My foolproof method

Alright, let’s dive into the actual cooking! Here’s how to make this delicious hamburger soup in a few simple steps.

Brown the beef: Start by heating the olive oil in a large skillet over medium-high heat. Add the ground beef, diced onion, salt, and pepper. Let it cook for about 4-5 minutes, breaking up the beef with a spoon, until it’s browned and no longer pink. (If you’re in a hurry, you can skip browning, but it adds a nice depth of flavor.) Use a slotted spoon to transfer the beef and onions to the crockpot.
Add everything to the crockpot: Now, add the diced celery, tomato paste, minced garlic, Worcestershire sauce, Italian seasoning, potatoes, tomato sauce, petite diced tomatoes, frozen mixed vegetables, and beef broth to the crockpot. Give everything a good stir to combine.
Set and forget: Set your crockpot to LOW and cook for 7-8 hours. The long, slow cooking time allows the flavors to meld together beautifully, and the potatoes become tender and delicious. (If you’re short on time, you can cook it on HIGH for 4-5 hours.)
Serve and garnish: Once it’s ready, taste for seasoning and add salt or pepper if needed. Ladle it into bowls, sprinkle with fresh parsley if you like, and enjoy!

Variations to make it your own

Make it gluten-free: This soup is naturally gluten-free, but just double-check that your beef broth and Worcestershire sauce are gluten-free to be sure.
Try a low-carb version: Swap the potatoes for cauliflower florets or zucchini chunks, and use a low-sugar tomato sauce.
Vegetarian twist: Skip the ground beef and add a can of black beans or chickpeas for protein. Use vegetable broth instead of beef broth.
Add pasta or rice: For a heartier meal, stir in a cup of cooked pasta or rice about 30 minutes before serving. This is great if you’re feeding a crowd or want leftovers to stretch a bit further.
Spice it up: If you like a little heat, add a pinch of red pepper flakes or a splash of hot sauce to the broth.

How to serve it up beautifully

I like to serve this hamburger soup with a thick slice of crusty bread or a handful of oyster crackers. It’s a pretty rustic soup, so no need for fancy garnishes, but a sprinkle of fresh parsley adds a pop of color. If you’re feeling indulgent, a little shredded cheddar on top is amazing—it melts into the broth and makes every spoonful creamy and rich.

Pair it with a perfect drink

For drink pairings, you can’t go wrong with a bold red wine, like a Cabernet Sauvignon, which complements the beefy flavors in the soup. If you’re more of a beer person, try a dark lager or amber ale. And if you’re keeping it non-alcoholic, a sparkling apple cider brings a nice contrast to the savory soup.

Storage and reheating tips

Hamburger soup stores well in the fridge for up to 4 days. Just let it cool to room temperature before transferring it to an airtight container. For reheating, simply pop a bowl in the microwave for a minute or two, or heat it on the stovetop over medium until warmed through. If the soup has thickened up a bit in the fridge, just add a splash of broth or water to loosen it.

It also freezes beautifully! Divide it into freezer-safe containers and freeze for up to 3 months. To reheat, let it thaw in the fridge overnight and warm it on the stove.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale up or down. If you’re making it for two, just halve the ingredients, but keep the cook time the same. For a larger crowd, double everything (if your crockpot can handle it!) and freeze any leftovers.

FAQs

1. Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables work just as well—just chop them into bite-sized pieces.

2. Can I skip browning the beef?
You can, but browning adds a lot of flavor. If you’re really short on time, go ahead and add it directly to the crockpot.

3. What other types of meat can I use?
Ground turkey or chicken are great alternatives, though they’ll make a lighter soup. Ground pork would add richness.

4. How can I make this soup spicier?
Add a pinch of red pepper flakes, diced jalapeños, or a dash of hot sauce for a kick.

5. Can I use water instead of broth?
Broth adds depth to the soup, but if you don’t have any, water with a couple of bouillon cubes works too.

Hamburger Soup Crockpot Recipe