Crockpot Hamburger Soup
Guys, this week has been HARD with my daughter! She must be going through some kind of growth spurt or something because she is saying no to everything. We had major tantrums throughout the week: at the library, in the parking lot, the grocery store, and at bath time. So needless to say, I’m TIRED. Sometimes this mom gig can be incredibly hard. I know it’s just a phase but I can’t wait until we go somewhere without a major blowout again. So if you’re struggling this week mama, I can relate.
It’s days like these that this crockpot hamburger soup recipe is a lifesaver. I’ll be honest, the last thing I want to do is think about what to make for dinner. So I put this together in the morning, and it was ready for dinnertime. Plus, I ended up freezing a bunch of it for later.
This is a simple soup. It’s easy with not a lot of fuss. It’s a classic that most of us remember from our childhood. And it’s delicious! My husband loves hamburger soup so I thought I’d share my recipe with you guys if you wanted to give it a try as well. This is my healthier version of the classic hamburger soup.
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To make the hamburger soup, you’ll first need to cook the extra lean ground beef. In a large skillet on medium-high heat, add a bit of oil and the garlic and the beef. It only takes a few minutes for it to brown on all sides. Once it’s cooked, strain the juices and add the meat to the crockpot.
Now, all you need to do is chop up the veggies and add the rest of the ingredients to the crockpot. Turn it on low, and let it cook for 6-8 hours. That’s it! So easy.
HAMBURGER SOUP CROCKPOT RECIPE
MAKES 6-8 SERVINGS
1 Tbsp oil
2 cloves garlic, minced
1.5 lbs (650 g) extra lean ground beef
1/2 medium onion, finely chopped
4 carrots, peeled and chopped
3 celery stocks, chopped
1 cup frozen corn
1 cup frozen peas
1 can diced tomatoes, strained
1-2 Tbsp maple syrup
1.5 cups tomato sauce
2 Tbsp soy sauce or tamari sauce
Salt and pepper
900 ml or 4 cups beef broth
In a large skillet over medium-high heat, add oil and garlic and cook ground beef until it begins to brown. Stir and cook on all sides. Strain the excess fat from beef and add to the slow cooker.
Add in onion, carrots, celery, corn, peas, diced tomatoes, maple syrup, tomato sauce, soy sauce (or tamari) and season with salt and pepper to slow cooker. Cover with lid and cook on low for 6-8 hours.
We really enjoy this soup on days that are crazy (which is today with the week I just had) and when the weather isn’t so great. It’s a cozy soup that tends to be a crowd pleaser as well - kids usually love it. Plus, you can freeze the leftovers for another night when you need something quick. Just thaw it in the fridge overnight and add it to a pot just before dinner to reheat quickly on the stove.
Hope you’re having a better week than I am! They can’t all be great though, can they!?