Description
This Crock Pot Healthy Hamburger Soup is a comforting, nutrient-packed meal perfect for busy days. Packed with lean ground beef, a variety of fresh vegetables, and slow-cooked to perfection, this hearty soup offers a warm and flavorful way to enjoy a balanced and satisfying dinner with minimal effort.
Ingredients
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
- 10 oz. (1 large) sweet potato, 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)
- 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)
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon sea salt (plus more to taste)
- ½ teaspoon black pepper
- 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)
Instructions
- Cook the beef and aromatics: In a large skillet over medium heat, add the ground beef, diced onion, green bell pepper, and minced garlic. Cook while stirring frequently until the ground beef is fully browned and no longer pink.
- Drain and transfer mixture: Drain any excess fat from the cooked beef mixture. Transfer it into a large slow cooker. Add the sweet potatoes, Yukon gold potatoes, carrots, celery, fire-roasted diced tomatoes, tomato paste, beef broth, Italian seasoning, sea salt, and black pepper.
- Slow cook the soup: Cover the slow cooker 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: With about 1 hour left in cooking, open the slow cooker lid and stir in the green beans and chopped kale (if using). For frozen green beans, add them 30 minutes before the end of cooking. Adjust the soup’s consistency by adding more broth if you want a thinner soup. Replace the lid and continue cooking until the green beans are tender.
- Final seasoning and serve: Taste the soup and adjust salt and pepper as desired. Serve hot for a hearty, nutritious meal.
Notes
- You can substitute sweet potato with butternut squash for a different but equally delicious flavor.
- If using frozen green beans, add them closer to the end of cooking to prevent them from becoming too mushy.
- Bone broth enhances the flavor and nutritional profile of the soup but low-sodium beef broth works well too.
- For a lower sodium option, reduce or omit added salt depending on the broth’s salt content.
- Kale is optional but adds extra vitamins and texture; you can substitute it with spinach if preferred.
