Description
This Crock Pot Healthy Hamburger Soup is a comforting and nutritious meal packed with lean ground beef, a variety of fresh vegetables, and hearty potatoes. Slow-cooked to perfection with fire-roasted tomatoes and savory seasonings, this soup delivers rich flavors and nourishing ingredients in every bite. Ideal for a wholesome family dinner, it’s easy to prepare and lets the slow cooker do all the work, making it perfect for busy days.
Ingredients
Scale
Meat and Aromatics
- 1 lb. lean ground beef
- 1 medium yellow onion, diced (~2 cups)
- 1 green bell pepper, diced (~1 cup)
- 6 garlic cloves, minced
Vegetables
- 10 oz. (1 large) sweet potato or butternut squash, 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)
Tomatoes and Broth
- 2 (14-oz.) cans fire-roasted diced tomatoes
- 1 (6-oz.) can tomato paste
- 1 quart (4 cups) low-sodium beef broth (bone broth preferred), plus additional if needed
Seasonings
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon sea salt (plus more to taste)
- ½ teaspoon black pepper
Instructions
- Brown the Meat and Vegetables: In a large skillet over medium heat, add the ground beef, diced onion, green bell pepper, and minced garlic. Cook while stirring occasionally until the ground beef is no longer pink and the vegetables are softened.
- Transfer to Slow Cooker: Drain excess fat from the beef mixture and move it to a large slow cooker. Add all remaining ingredients except the green beans and kale.
- Slow Cook the Soup: Cover and cook on low for 8-9 hours or on high for 5-6 hours, allowing the flavors to meld and the vegetables to become tender.
- Add Green Beans and Kale: About 1 hour before the cooking time ends, open the slow cooker lid and stir in the fresh green beans and kale (or add frozen green beans 30 minutes before the end if using frozen). If you prefer a thinner soup, add extra broth now. Replace the lid and continue cooking until the green beans are tender.
- Season and Serve: Taste the soup and adjust seasoning with additional salt or pepper as desired. Serve hot, enjoying a nourishing and wholesome meal.
Notes
- This soup combines a variety of fresh and healthy vegetables with lean ground beef and flavorful fire-roasted tomatoes, creating a comforting and nourishing dish.
- You can substitute sweet potato with butternut squash if desired.
- If you prefer a thinner broth, feel free to add more beef or bone broth when adding the greens.
- Using frozen green beans requires adding them later in the cooking process to prevent overcooking.
- This recipe yields 6-8 hearty servings, perfect for meal prep or family dinners.
Nutrition
- Serving Size: 1 3/4 cups (1/6 of recipe)
- Calories: 340
- Sugar: 13 g
- Sodium: 870 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 45 mg
