Description
This Crock Pot Healthy Hamburger Soup is a hearty and nutritious slow-cooked meal packed with lean ground beef, a variety of fresh vegetables, and savory seasonings. Perfect for a comforting weeknight dinner, this soup combines fire-roasted tomatoes, sweet potatoes, and kale to create a flavorful and filling bowl of goodness that’s easy to prepare and loved by many.
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
- 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 (or bone broth)
Seasonings & Vegetables
- 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 (or frozen green beans)
- 2 cups chopped and packed kale, tough stems removed (optional)
Instructions
- Brown the Meat and Vegetables: In a large skillet over medium heat, add the lean ground beef, diced onion, green bell pepper, and minced garlic. Cook and stir occasionally until the ground beef is fully browned and no longer pink, ensuring the vegetables start to soften and release their flavors.
- Drain and Transfer: Once cooked, drain the excess fat from the skillet. Transfer the browned beef and veggies into a large slow cooker, creating the flavor base for the soup.
- Add Remaining Ingredients: Add the cubed sweet potatoes, Yukon gold potatoes, carrots, celery, fire-roasted diced tomatoes, tomato paste, beef broth, Italian seasoning, sea salt, and black pepper to the slow cooker. Stir everything together to combine evenly.
- Slow Cook the Soup: Cover the slow cooker with the lid and cook on low heat for 8 to 9 hours, or on high heat for 5 to 6 hours, allowing the flavors to meld and the vegetables to become tender.
- Add Green Beans and Kale: With about 1 hour left in the cooking time, remove the slow cooker lid and stir in the fresh green beans and kale. If a thinner soup consistency is desired, add additional broth at this stage. For frozen green beans, add them during the last 30 minutes instead. Replace the lid to continue cooking.
- Season and Serve: Once the green beans are tender and the kale is wilted, taste the soup and adjust seasoning with additional salt or pepper if desired. Serve hot and enjoy a nutritious and comforting meal.
Notes
- This soup delivers nourishment and great taste in every bite, combining a variety of delicious veggies with ground beef, fire-roasted tomatoes, broth, and perfect seasonings for a healthy comfort soup loved by thousands.
- Use bone broth instead of beef broth for added nutrients and richer flavor.
- For a thicker soup, reduce the amount of broth or cook uncovered towards the end to concentrate flavors.
- The addition of kale is optional but adds great texture and boosts the nutritional value.
- Frozen green beans should be added later in the cooking process to prevent overcooking and maintain their texture.
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
