There’s something so comforting about a big, hearty bowl of hamburger soup, especially on chilly days when you just need a little warmth from the inside out. This recipe is loaded with flavor, super easy to throw together, and thanks to the crockpot, it’s almost entirely hands-off! Imagine coming home to a warm, savory soup that’s been simmering away, filling the house with the aroma of beef, tomatoes, and herbs. It’s truly the kind of meal that feels like a cozy hug in a bowl.

I remember the first time I made this soup on a lazy Sunday afternoon. The weather was gray, a little drizzly, and perfect for something comforting. I threw all the ingredients together in the morning, went out for the day, and returned to a house that smelled like my grandma’s kitchen. One spoonful, and I was transported back to those childhood days where the world was simpler, and a good meal could solve just about anything. If you’re craving something nostalgic and satisfying, this hamburger soup is a must-try.

The humble origins of hamburger soup 🍲

Hamburger soup is a beloved dish with roots in home kitchens across America and Canada. It’s often seen as a “pantry” soup, designed to make use of simple, accessible ingredients. Traditionally, it was a way to stretch ground beef into a meal that could feed a family, using whatever veggies were on hand and a rich broth to tie everything together. Over the years, variations have emerged, with cooks adding their own twists like pasta, beans, or different spices. This crockpot version is especially convenient, allowing you to toss everything together and let it simmer to perfection while you go about your day.

Let’s talk ingredients: making the magic happen

Ground beef: The star of the show, giving this soup its rich, meaty base. I like using lean ground beef to keep it hearty but not too greasy. You can substitute ground turkey if you’re looking for a leaner option, though it will have a slightly lighter flavor.
Yellow onion and celery: These add a lovely depth of flavor and a bit of sweetness. The onion caramelizes slightly while cooking, and the celery brings a subtle freshness. Feel free to swap yellow onion with white or red, but avoid sweet onions as they can be a bit overpowering here.
Tomato paste, tomato sauce, and diced tomatoes: These three work together to create a rich tomato base. Tomato paste brings concentrated flavor, tomato sauce adds body, and diced tomatoes provide texture. If you prefer a less tomato-forward flavor, you could cut the tomato paste in half.
Russet potatoes: These potatoes are starchy, so they help thicken the soup slightly as they cook. If you’re out of russets, Yukon Gold potatoes work well, too. Just avoid waxy potatoes like red or fingerlings, as they won’t break down and soften as nicely.
Frozen mixed vegetables: A mix of corn, green beans, and carrots adds color, flavor, and nutrition. I love using frozen vegetables because they’re convenient and already prepped! If you have fresh veggies on hand, they’ll work just as well—just add them in a bit earlier to ensure they cook through.
Beef broth: This forms the base of the soup, giving it that rich, savory backbone. For an even deeper flavor, go for a low-sodium beef broth and adjust the salt to taste. You can also use chicken broth if that’s what you have, though the soup will be slightly lighter.

Essential tools for a smooth cooking experience

Crockpot (6-quart): This recipe makes a generous batch, so a 6-quart crockpot is ideal to hold everything. If you have a smaller one, you might need to cut the recipe in half.
Large skillet: You’ll need this for browning the ground beef and onions. Browning the meat first adds a lot of flavor to the soup, so it’s worth the extra step.
Slotted spoon: This helps you transfer the beef and onion to the crockpot while leaving excess fat behind. If you don’t have one, a regular spoon works—just tilt it slightly to drain as you go.

Step-by-step: how to make hamburger soup in the crockpot

Brown the ground beef and onions: Start by heating the olive oil in a large skillet over medium-high heat. Add the ground beef, diced onion, salt, and black pepper. Brown the beef, breaking it up with a spoon, until no pink remains. This should take about 4-5 minutes. Using a slotted spoon, transfer the beef and onions to your crockpot, leaving any excess fat in the skillet.
Add the rest of the ingredients: Now, it’s just a matter of layering in the flavor! To the crockpot, add the diced celery, tomato paste, minced garlic, Worcestershire sauce, Italian seasoning, potatoes, tomato sauce, diced tomatoes, frozen vegetables, and beef broth. Give everything a good stir to make sure all the ingredients are well combined.
Set it and forget it: Cover the crockpot and set it to LOW. Let the soup cook for 7-8 hours, or until the potatoes are tender. If you’re in a rush, you can set it to HIGH and cook for 4-5 hours, but I find the flavors meld together better on the low setting.
Finish and serve: Once the soup is done, give it a taste and adjust any seasonings if needed. Ladle it into bowls, garnish with chopped fresh parsley if desired, and enjoy!

Variations to make it your own

Low-carb: Replace the potatoes with cauliflower florets for a low-carb option. They add a similar texture without the extra carbs and cook down beautifully in the crockpot.
Spicy twist: If you like a bit of heat, add a pinch of red pepper flakes or a splash of hot sauce when adding the seasonings. You could also try adding diced jalapeños or poblano peppers for a different flavor kick.
Vegan version: Swap the ground beef for plant-based ground meat or diced mushrooms for a hearty texture. Use vegetable broth in place of beef broth. The soup will be just as satisfying!
Herby boost: For a more aromatic twist, try adding a bay leaf and a sprig of fresh thyme with the other ingredients. Just remember to remove the bay leaf before serving!
Pasta add-in: For a more filling version, add a handful of small pasta like macaroni or ditalini in the last hour of cooking. The pasta absorbs some of the broth, so you may want to add a bit more if it gets too thick.

How to serve your hamburger soup

Serve this hamburger soup with a side of crusty bread for dipping—sourdough or a French baguette are perfect choices. A sprinkle of shredded cheddar or a dollop of sour cream on top adds a creamy touch and some extra richness. For a bit of color, a handful of fresh parsley makes a simple but pretty garnish. If you’re looking for a lighter side, a simple green salad with a tangy vinaigrette complements the soup nicely and balances out the richness.

Beverages to pair with hamburger soup

For a cozy pairing, try a cup of hot apple cider or a glass of iced tea with a slice of lemon. A rich tomato-based soup like this also pairs beautifully with a lightly spiced ginger ale or a sparkling lemonade to balance the savory flavors. If you’re a fan of infused water, try a cucumber or mint-infused water—it’s refreshing and won’t compete with the flavors of the soup. And for a creamy, comforting drink, hot chocolate can be a surprisingly delightful choice alongside the warm, hearty soup.

Storing and reheating leftovers

Hamburger soup stores wonderfully, which is perfect because the flavors get even better the next day! Let the soup cool completely, then transfer it to an airtight container and store in the fridge for up to 4 days. For longer storage, freeze the soup in individual portions for up to 3 months. To reheat, simply thaw in the fridge overnight if frozen, then warm it up on the stovetop over medium heat, stirring occasionally. For a quick reheat, you can also microwave it in 1-2 minute intervals, stirring between each.

Adjusting for different serving sizes

This recipe is designed to serve about 6-8 people generously. If you’re cooking for a crowd, you can double the recipe, but make sure your crockpot is large enough to hold everything. For smaller batches, simply cut all the ingredients in half and adjust the seasoning to taste as you go. One thing to note when scaling down is that the cook time might reduce slightly, so check for tenderness around the 5-6 hour mark.

Troubleshooting tips

Soup too thick? Add a bit more beef broth or water until it reaches your desired consistency.
Too bland? Give it a bit more salt or a splash of Worcestershire sauce to brighten the flavors.
Potatoes not tender? If they’re still firm after 8 hours, your crockpot might run cooler than most. Turn it up to HIGH and check every 30 minutes.

Ready to make this cozy, comforting soup?

I hope you’ll give this crockpot hamburger soup a try! It’s a simple, hearty dish that’s perfect for meal prep or for cozy family dinners. Plus, it’s easy to customize, so feel free to get creative and make it your own. There’s nothing better than a comforting meal that practically cooks itself, especially on those busy days when you just don’t have time to stand by the stove. Enjoy!

Frequently asked questions

1. Can I make this soup on the stovetop instead of a crockpot?
Yes! Just follow the same steps to brown the beef and cook the onions, then add everything to a large pot. Bring to a boil, then simmer for about 45-60 minutes or until the potatoes are tender.

2. Can I use fresh vegetables instead of frozen?
Absolutely. Fresh veggies work great; just add them at the beginning so they cook through properly.

3. How do I make this soup gluten-free?
This soup is naturally gluten-free as long as you check that your Worcestershire sauce and beef broth are gluten-free. Double-check labels to be sure!

4. Can I use chicken broth instead of beef broth?
Yes, though it will change the flavor slightly. Chicken broth will make it lighter, but still tasty.

5. How can I make this soup spicier?
Add some red pepper flakes, hot sauce, or diced jalapeños for an extra kick. Start small—you can always add more heat if needed.