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Healthy Crock Pot Hamburger Soup Recipe

Healthy Crock Pot Hamburger Soup Recipe

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I’m so excited to share this Healthy Crock Pot Hamburger Soup Recipe with you because it’s one of those dishes that’s as comforting as it is nutritious. Whether you’re coming in from a chilly day or just want an easy dinner to come home to, this soup has you covered. Trust me, once you try it, you’ll find that the rich combination of veggies, lean beef, and hearty broth hits all the right notes—and it couldn’t be simpler to throw together in your slow cooker!

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Why You’ll Love This Recipe

  • Super Easy Prep: You just brown the beef with some aromatics, load everything into your crock pot, and let it do the work while you go about your day.
  • Loaded with Veggies: Sweet potatoes, carrots, green beans, and kale bring vibrant flavors, fiber, and nutrients to every spoonful.
  • Comfort Without Guilt: Lean ground beef and low-sodium broth keep this soup hearty but balanced and healthy.
  • Family Favorite: My crew begs for this soup year-round, and I bet yours will too once you give it a go!
The image shows a close-up view of a thick vegetable and meat stew inside a brown pot, with a silver ladle scooping some of the stew. The stew has many layers with diced green beans, orange carrot cubes, light yellow potato pieces, dark green kale leaves, small chunks of ground brown meat, and bits of red bell pepper, all mixed in a rich reddish-brown sauce. The vegetables appear soft but still keep their shapes and bright colors. The pot is sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

All of these ingredients work beautifully together to create richness, depth, and a satisfying texture. Here’s a quick rundown of the essentials you’ll gather before you start—plus some tips to make shopping easier and your finished soup even better.

  • Lean ground beef: Going lean helps reduce unnecessary fat but keeps the flavor hearty and meaty.
  • Yellow onion: Adds sweetness and depth when cooked with the beef.
  • Green bell pepper: I love how it adds a subtle freshness and bright color.
  • Garlic cloves: Minced for that savory punch that builds the soup’s flavor base.
  • Sweet potato: Peeling and cubing it gives a gentle sweetness and creaminess that contrasts nicely with the tomatoes.
  • Yukon gold potatoes: These hold their shape well and add a beautiful buttery texture.
  • Carrots: Diced to soften into sweet little bites.
  • Celery: One of those classic soup staples that adds an earthy crunch.
  • Fire-roasted diced tomatoes: Their smoky edge takes the soup from good to unforgettable.
  • Tomato paste: This thickens the broth and deepens that tomato flavor.
  • Low-sodium beef broth (or bone broth): Bone broth adds extra richness and nutrition if you can get it.
  • Italian seasoning: The perfect blend of herbs to lift the flavor.
  • Sea salt and black pepper: Balance and brighten every ingredient.
  • Fresh green beans: Cut into bite-sized pieces to keep some snap in the final soup.
  • Kale: I optional but highly recommend it for color and an antioxidant boost—just discard the tough stems.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Healthy Crock Pot Hamburger Soup Recipe is how easy it is to tweak depending on what you have on hand or your personal cravings. I often play around with it to keep things interesting!

  • Add beans: Once, I added a can of kidney or black beans for extra protein and fiber, and my family loved the heartier feel.
  • Make it spicy: Toss in some red pepper flakes or a diced jalapeño to give it a little kick—great for spice lovers!
  • Vegetarian twist: Swap out the ground beef for plant-based crumbles or extra mushrooms for an earthy flavor.
  • Seasonal swaps: In the fall, I love swapping green beans for butternut squash cubes to give it an autumn vibe.

How to Make Healthy Crock Pot Hamburger Soup Recipe

Step 1: Brown the Beef and Aromatics

This first step makes a huge flavor difference. I like to brown the lean ground beef in a skillet over medium heat with diced onion, green pepper, and minced garlic. Stir often so the beef cooks evenly and the veggies soften just a bit. You don’t want to overcook the veggies here because the slow cooker will finish them off perfectly. Once the beef is no longer pink, drain the excess fat to keep the soup light and healthy. This step builds a tasty base for everything else.

Step 2: Combine Everything in the Crock Pot

Transfer the beef mixture to your slow cooker. Add the diced sweet potatoes, Yukon gold potatoes, carrots, celery, fire-roasted diced tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper. Give everything a gentle stir just to combine. Don’t add the green beans or kale just yet—we’ll add those later to keep their color and texture fresh.

Step 3: Cook Low and Slow

Set your crock pot to low and let the soup cook gently for 8 to 9 hours. If you’re short on time, the high setting works fine too, but it usually takes 5 to 6 hours there. You’ll know it’s ready when all the veggies are tender and the flavors have blended beautifully. Resist the urge to open the lid too often—this keeps the heat steady and helps everything cook evenly.

Step 4: Add Green Beans and Kale Near the End

About an hour before serving, carefully lift the lid and stir in the green beans and kale. If you want your soup a little thinner, this is the time to add some extra beef broth. If you’re using frozen green beans, wait to add them with about 30 minutes left to keep their texture lively. Pop the lid back on and let it finish cooking until the green beans are tender.

Step 5: Season to Taste and Serve

Before dishing up, always taste your soup. Adjust the salt and pepper as needed—sometimes a tiny pinch more salt really makes the flavors pop. This is your moment to customize it exactly how you like, so don’t be shy.

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Pro Tips for Making Healthy Crock Pot Hamburger Soup Recipe

  • Brown Everything First: Browning the beef with the onion and pepper adds a depth of flavor that will make your soup taste way better than if you skip this step.
  • Add Greens Last: Stirring kale and green beans in near the end keeps them bright and gives a nice contrast in texture and color.
  • Double Check Seasoning: Slow cookers can mute seasoning, so always taste near the end to boost flavors as needed.
  • Use Bone Broth: I switched to bone broth, and it gave the soup a richer mouthfeel and extra nutrients without adding salt.

How to Serve Healthy Crock Pot Hamburger Soup Recipe

A white bowl with a scalloped edge holds a thick vegetable and meat soup with about six visible layers: the first layer has a rich red-brown broth; the second layer shows large chunks of bright orange carrot pieces and pale yellow potato cubes; the third layer has bright green string beans placed throughout; the fourth layer includes browned crumbled meat scattered across; the fifth layer is made up of small chopped tomatoes adding red specks; and the sixth layer has fresh green herb sprinkles on top. A metal spoon is partly inside the bowl, with its handle leaning out on the top right. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my soup with a sprinkle of fresh parsley or a little grated Parmesan cheese to add a nice contrast in flavor and a hint of freshness. If you want a bit more zip, a few chili flakes or a dollop of sour cream can make it feel extra special.

Side Dishes

This soup stands well on its own but pairs beautifully with crusty whole grain bread or garlic breadsticks. For a lighter side, a crisp green salad with a tangy vinaigrette complements the warm, rich flavors of the soup.

Creative Ways to Present

During a cozy family dinner, I like to ladle the soup into colorful bowls and serve with bread in a rustic basket. For a dinner party twist, serve the soup in mini bread bowls—it’s fun, tasty, and always gets compliments!

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in a sealed airtight container in the fridge for up to 4 days. I always let it cool before refrigerating to preserve the flavors. Reheating a portion for lunch the next day is a total pleasure—everything just tastes even better once the flavors have melded overnight.

Freezing

This soup freezes like a champ! I typically portion it into individual containers or resealable freezer bags for easy thaw-and-go meals later. Just be sure to leave some headspace because the broth will expand. When you want to eat it, thaw overnight in the fridge.

Reheating

Reheat your soup gently on the stove over medium-low heat, stirring occasionally to prevent scorching. You might need to add a splash of broth or water if the soup thickened during storage. Microwave works great too—just cover with a lid or paper towel to trap steam.

FAQs

  1. Can I use ground turkey instead of beef in this soup?

    Absolutely! Ground turkey is a great lean alternative and works well in this soup. Just brown it the same way as the beef. Keep in mind turkey is leaner, so the soup might be slightly lighter in flavor, but adding the fire-roasted tomatoes and Italian seasoning keeps it flavorful and satisfying.

  2. How do I adjust the cooking time for an Instant Pot?

    If you’re using an Instant Pot, you can sauté the beef and veggies right in the pot, then add the rest of the ingredients. Seal the lid and cook on high pressure for about 15 minutes. Don’t forget to do a natural release for about 10 minutes to let the soup finish cooking perfectly. Add green beans and kale after cooking and simmer with the lid off for a few minutes until tender.

  3. Can I make this soup spicy?

    Definitely! Adding a pinch of crushed red pepper flakes when you add the seasonings is my go-to method. You can also toss in chopped jalapeños or a dash of hot sauce before serving to add some heat without overpowering the other flavors.

  4. Is this recipe suitable for meal prep?

    Yes, it’s perfect for meal prep! The soup keeps well and actually tastes better after a day or two in the fridge. Portion it into individual servings, and it makes a quick, healthy meal for busy workdays or even packed lunches.

Final Thoughts

This Healthy Crock Pot Hamburger Soup Recipe holds a special spot in my kitchen rotation because it’s nourishing, simple, and so satisfying. I love how it fills the house with inviting aromas all day long and how effortless it makes dinner, no matter what your schedule looks like. If you’re looking for a recipe that will warm you up, fuel your body with wholesome ingredients, and please a hungry crowd, you absolutely need to try this. Grab your crock pot and get ready to make a pot of magic!

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Healthy Crock Pot Hamburger Soup Recipe

Healthy Crock Pot Hamburger Soup Recipe

4.5 from 59 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6–8 servings (approximately 10 to 10 1/2 cups total) 1x
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

This Crock Pot Healthy Hamburger Soup is a hearty and nutritious comfort food packed with lean ground beef, a variety of fresh vegetables, and fire-roasted tomatoes. Slow-cooked to perfection, it’s an easy, flavorful meal that offers a balanced blend of protein, fiber, and essential nutrients—perfect for cozy dinners or meal prep.

Ingredients

Scale

Main Ingredients

  • 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)

Other Ingredients

  • 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)
  • 1 ½ tablespoons Italian seasoning
  • 1 teaspoon sea salt (plus more to taste)
  • ½ teaspoon black pepper

Instructions

  1. Cook the Ground Beef and Veggies: In a large skillet over medium heat, add the ground beef, diced onion, diced green bell pepper, and minced garlic. Cook while stirring until the ground beef is no longer pink and the vegetables are softened, about 7-10 minutes.
  2. Drain and Transfer to Slow Cooker: Drain excess fat from the skillet, then transfer the ground beef mixture to a large slow cooker.
  3. Add Remaining Ingredients: To the slow cooker, add sweet potato, Yukon gold potatoes, carrots, celery, fire-roasted diced tomatoes, tomato paste, beef broth, Italian seasoning, sea salt, and black pepper. Stir to combine all ingredients thoroughly.
  4. Slow Cook the Soup: Cover with the lid and cook on low for 8-9 hours or on high for 5-6 hours until the vegetables are tender and flavors meld.
  5. Add Green Beans and Kale: When there is about 1 hour of cooking time remaining, open the slow cooker lid and stir in the fresh green beans and chopped kale. If you used frozen green beans, add them only 30 minutes before finishing. Add additional broth at this point if you prefer a thinner soup. Replace the lid and continue cooking until green beans are tender.
  6. Final Seasoning and Serve: Taste the soup and adjust salt and pepper as desired. Serve warm, enjoying a comforting and nourishing meal.

Notes

  • This soup delivers nourishment and great taste in every bite by combining a variety of delicious veggies with lean ground beef and perfectly balanced seasonings.
  • Using fire-roasted diced tomatoes adds a smoky depth to the soup that elevates its flavor.
  • Bone broth can be used in place of beef broth for additional nutrients and richness.
  • The soup can be prepared ahead of time and tastes great the next day as flavors develop further.
  • Optional kale can be omitted for those who prefer less greens or substituted with spinach.

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: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 8 g
  • Protein: 25 g
  • Cholesterol: 45 mg