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
- 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.
- Drain and Transfer to Slow Cooker: Drain excess fat from the skillet, then transfer the ground beef mixture to a large slow cooker.
- 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.
- 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.
- 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.
- 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
