Crockpot Vegetable Soup With Hamburger

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. We’ve all been there, staring into the fridge, wondering if a cheese stick counts as dinner (it totally does sometimes, no judgment). But what if I told you there’s a magical solution that involves minimal effort, maximum flavor, and your trusty crockpot? Say hello to your new weeknight hero: Crockpot Vegetable Soup with Hamburger. It’s basically a hug in a bowl, without all the tedious chopping and simmering. You’re welcome.

Why This Recipe is Awesome

Let’s be real, you’re not trying to win a Michelin star here. You just want something delicious, hearty, and ideally, something that cooks itself while you binge-watch your favorite show. And guess what? This recipe delivers on all fronts! It’s ridiculously easy – honestly, it’s practically **idiot-proof**. Even I, someone who once tried to microwave a whole unpeeled banana, can nail this. Your crockpot does 90% of the work, filling your house with amazing smells and your belly with goodness. Plus, it’s a sneaky way to get some veggies into your life without feeling like you’re eating a garden. Win-win-win!

Ingredients You’ll Need

• 1-1.5 lbs Lean Ground Beef: The meaty backbone of our operation. Don’t go too lean if you like a little flavor, but we’ll drain the fat anyway.
• 1 large Onion: Chopped. Or don’t chop it if you like big onion chunks. Your soup, your rules.
• 2 cloves Garlic: Minced. Or a teaspoon of garlic powder if you’re really committed to the lazy life (no judgment here, I keep both).
• 1 (28 oz) can Diced Tomatoes (undrained): These bring the tangy goodness.
• 1 (15 oz) can Tomato Sauce: For extra tomato-y depth.
• 4-6 cups Beef Broth: Or chicken, or vegetable. Whatever you have lurking in the pantry.
• 1 (10 oz) bag Frozen Mixed Vegetables: Peas, carrots, corn, green beans – the whole gang. Because chopping is for suckers when you’re going for easy.
• 2-3 Potatoes: Peeled and diced into bite-sized pieces. Or leave the peel on if you’re rustic like that.
• 1 tsp Dried Basil: For that classic herby soup vibe.
• 1/2 tsp Dried Oregano: Basil’s best friend.
• Salt and Black Pepper to taste: Don’t forget to season! It’s the secret to not-bland food.

Step-by-Step Instructions

1. First things first, brown that beef! In a large skillet over medium-high heat, cook your ground beef and chopped onion until the beef is no longer pink and the onion is translucent. **This step is crucial for flavor, trust me.**
2. Once cooked, drain any excess grease. Nobody wants a greasy soup, that’s just a tragic experience waiting to happen.
3. Now, dump it all in! Transfer the browned beef and onion to your crockpot. Add the minced garlic, diced tomatoes (undrained!), tomato sauce, beef broth, frozen mixed vegetables, diced potatoes, basil, and oregano.
4. Give everything a good stir to combine. Make sure all those flavors get to know each other. Season generously with salt and pepper.
5. Cover your crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. You’re basically setting it and forgetting it, which is the best kind of cooking, IMO.
6. Once the potatoes are tender and everything is heated through and bubbly, your glorious soup is ready! Ladle it into bowls and serve. Maybe with some crusty bread for dipping? Just a thought.

Common Mistakes to Avoid

• Forgetting to brown the beef: Rookie mistake! Browning the beef first adds so much depth of flavor and prevents sad, grey, unappetizing meat chunks in your soup. Don’t skip it!
• Not draining the fat: Unless you *enjoy* a greasy film on top of your soup, please, for the love of all that is holy, drain the fat after browning the beef.
• Overfilling your crockpot: We’re making soup, not a science experiment. Leave at least an inch or two from the top, or you’ll have a bubbly mess all over your counter.
• Adding pasta too early: If you plan on adding pasta (which is a great idea!), don’t add it at the beginning. It’ll turn to mush. Add it during the last 30-60 minutes of cooking.

Alternatives & Substitutions

Feeling adventurous or just working with what you’ve got? No worries, this recipe is super flexible!

• Meat Swap: Not feeling beef? Ground turkey, Italian sausage (mild or spicy!), or even ground chicken would work beautifully. For a plant-based twist, you could try lentils or chickpeas, though you might want to adjust spices.
• Veggie Variety: Don’t have frozen mixed veggies? Use fresh! Chop up carrots, celery, bell peppers, zucchini, or whatever else is hanging out in your crisper drawer. Fresh green beans are amazing too.
• Broth Boost: Want a richer flavor? Add a tablespoon of beef bouillon paste or a dash of Worcestershire sauce.
• Spice it Up: Feel free to get creative with your spices! A pinch of smoked paprika, a dash of red pepper flakes for heat, or some thyme would be delicious additions.

FAQ (Frequently Asked Questions)

Can I use frozen ground beef? Nope! You really need to defrost and brown it first. Otherwise, you’ll end up with clumps of unbrowned, sad beef.

How long does this soup last in the fridge? About 3-4 days. It actually tastes even better the next day, after all those flavors have had a chance to mingle and deepen. BTW, it’s perfect for lunch leftovers!

Can I add pasta to it? Absolutely! If you want to add a pasta like elbow macaroni or ditalini, add it during the last 30-60 minutes of cooking. Otherwise, it’ll get super mushy.

Is this soup freezer-friendly? You bet! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll last for a few months. Thaw in the fridge and reheat gently.

What if I don’t have a crockpot? You *could* make this on the stovetop. Brown the beef, add all ingredients, bring to a simmer, then reduce heat and cook for about an hour or until potatoes are tender. But honestly, the crockpot makes it so much easier!

Can I make it spicier? Duh! A pinch (or two!) of red pepper flakes added with the other spices will give it a nice kick. Or a dash of your favorite hot sauce at the end.

Final Thoughts

And there you have it! A hearty, comforting, and ridiculously easy Crockpot Vegetable Soup with Hamburger that practically makes itself. Perfect for those chilly evenings, busy workdays, or just when you need a little bowl of comfort. So go ahead, pat yourself on the back, and enjoy your delicious creation. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy soup slurping!