This slow cooker hamburger soup is the ultimate comfort food! It’s loaded with ground beef, potatoes, vegetables, and a rich tomato broth. The slow cooker does all the work, so it’s an easy dinner for busy weeknights.

I love soup season! And when it comes to comfort foods, this slow cooker hamburger soup is at the top of my list. It’s hearty, cozy, and super easy to make. Basically, everything I want when it’s cold outside!

I especially love this recipe because you can throw everything in the slow cooker and let it do its thing. It makes a big batch, and you can freeze the extra in freezer-safe storage jars for an easy meal later when things get busy.

If you’re a fan of protein rich soups, check out my turkey lentil soup and Instant Pot chicken stew. Serve with your favorite bread or side salad for a satisfying weeknight meal in the fall and winter!

Ingredients

• Ground beef: I recommend 85/15 or 90/10 ground beef. It gives the soup plenty of beefy flavor without making the broth overly greasy.
• Yukon Gold potatoes: These are my favorite because they hold their shape well in the slow cooker and have a naturally creamy texture. No need to peel them!
• Diced tomatoes: Use one 28-ounce can of diced tomatoes with the juices. Regular or fire-roasted both work.
• Tomato paste: This adds richness and depth to the broth and helps intensify the tomato flavor. You can freeze any leftover tomato paste for another recipe.
• Beef broth: Regular or low-sodium beef broth works. If using low-sodium, you may need to add more salt at the end.
• Frozen corn: No need to thaw it first. Add it straight from the freezer during the last 20–30 minutes. If you only have canned corn, that’s fine too!
• Red wine vinegar: This is optional, but I highly recommend it! A small splash at the end brightens the broth and brings out the beef and tomato flavors.
• Shredded cheese: Cheddar is my favorite here, but Colby Jack or Monterey Jack also works well.

See the recipe card for full information on ingredients and quantities.

Variations

• Ground beef: Swap this for 93/7 ground turkey for a lighter version.
• Add more vegetables: Green beans, peas, bell peppers, zucchini, or sweet potatoes are all easy additions.
• Make it spicy: Add ½ teaspoon cayenne pepper, red pepper flakes, or diced jalapeño for some heat.
• Make it cheesy: Stir shredded cheddar into each bowl or add plenty on top before serving.
• Add beans: Stir in a drained can of kidney, pinto, or white beans for an even heartier soup.
• Swap the potatoes: Use red potatoes or sweet potatoes instead of Yukon Golds.

How to Make Slow Cooker Hamburger Soup

1. Brown: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until soft, about 3-4 minutes. Add the ground beef and cook until browned and no longer pink. Add the garlic and cook for 30 seconds, until fragrant. Drain any excess grease if needed.
2. Combine: Transfer the beef to a 6 to 8-quart slow cooker. Add the carrots, celery, potatoes, diced tomatoes, tomato paste, beef broth, Italian seasoning, paprika, sea salt, black pepper, and bay leaf. Stir until fully incorporated.
3. Cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes and carrots are fork tender. During the last 20–30 minutes of cooking, stir in the frozen corn.
4. Stir and taste: Uncover and stir in the red wine vinegar. Remove the bay leaf and discard. Taste and add more salt or pepper if needed. 
5. Serve: Ladle into bowls and serve with shredded cheese on top.

FAQs

Recipe Tips

• Cut the vegetables evenly. Keep the potatoes, carrots, and celery similar in size so they cook at the same rate.
• Drain the beef if needed. If there’s a lot of grease after browning the ground beef, drain the excess before adding it to the slow cooker.
• Don’t skip the vinegar. It’s optional, but that little splash at the end really brings out the beef and tomato flavors.
• Taste before serving. Broths vary quite a bit in saltiness, so taste the soup once it’s finished and add more salt and pepper as needed.
• Add the corn at the end. Stir it in during the last 20–30 minutes so it stays sweet and doesn’t get overcooked. Frozen corn is best, but canned corn works too.
• Make it for meal prep! This recipe makes a big batch and freezes well. Portion leftovers into freezer-safe containers for an easy meal later on.

How to Serve

This hamburger soup is definitely hearty enough to be a meal on its own! We usually serve it with shredded cheese on top, but it’s also really good with gluten free bread or crackers—anything you can use to soak up that rich tomato broth. I also sometimes add a base of jasmine rice to the soup.

And of course, it pairs perfectly with salads! Try my Classic House Salad or my Rainbow Roasted Vegetables if you’d rather have cooked veggies.

Storage

STORE: Because this hamburger soup cooks long and slow in the slow cooker, it stores really well in the refrigerator, and the leftovers are just as good! Place any leftovers in an airtight container in the refrigerator for up to 4 days.

FREEZE: This recipe makes a big batch, so it’s great for meal prep. To freeze, let the soup cool completely, then transfer it to an airtight freezer-safe container and store for up to 3 months. Leave a little room at the top for the soup to expand as it freezes. Make sure to freeze it within 3 days of making it for food safety.

REHEAT: Reheat individual portions in the microwave or warm the soup in a pot on the stovetop over medium heat until heated through. If frozen, let the soup thaw overnight in the refrigerator before reheating.

More Soups and Stews

• Instant Pot Chicken Stew
• Healthy Zuppa Toscana
• Turkey Lentil Soup
• Easy Stovetop Chili
• Dairy Free White Chicken Chili

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Sasha Hooper / Sasha Hooper