Slow Cooker Hamburger Soup Recipe2022-01-07
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.0 g
Trans Fat0.0 g
Unsaturated Fat0.0 g
Slow cooker hamburger soup recipe. This easy hamburger soup is a healthy, hearty meal that’s perfect for a cold day. It’s loaded with flavor and has lots of veggies!
Is it healthy to eat hamburger soup every day?
Hamburger soup is a traditional dish in the Netherlands where beef and potatoes are simmered for hours to create a thick, rich and hearty soup.
The health benefits of hamburger soup are not too great because it is mainly high in fat content. What puts the dish over the edge is its richness – especially when it has cheese or bacon on top.
Can I use different vegetables for hamburger soup?
A common misunderstanding that many people have is that they can use whatever vegetables they want when making hamburger soup. This could not be further from the truth as there are certain guidelines and measurements that must be adhered to in order for the dish to taste good. The most important requirement is cooking the vegetables before adding any meat or other ingredients.
What should I use to make this soup?
It may be unusual to start making hamburger soup using browned beef, but it really complements the flavors of the soup. Some people might wonder why you would use browned beef when you can just buy a pre-made bouillon cube.
The answer is actually because there are several benefits that come with browning your own beef, such as increasing the number of antioxidants in your food, which have been shown to help reduce the risk of cancer and lower cholesterol levels.
Slow Cooker Hamburger Soup Recipe
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- 1/2 pound (240 g) sliced carrots
- 1 yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 pound green beans
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon carcked black eppper
- 1 pound (480 g) ground beef
- 15 oz (450 ml) can stewed tomatoes
- 2 cups (500 ml) beef broth
- 2 tablespoons Worcetershire sauce
- 1 tablespoon soy sauce
- 1 cup frozen peas, thawed
Brown the ground beef in a nonstick skillet over medium-high heat. Drain off the excess fat.
Remove browned beef from the skillet and transfer it to a slow cooker. Add undrained tomatoes, beef broth, Worcestershire sauce, green beans, soy sauce, carrots, onion, garlic, rosemary, theme, and black pepper. Mix until well combined.
Close the pot and cook on a low-heat setting for 8 hours.
Turn off the slow cooker and open the lid. Stir the soup well. Add thawed peas, then adjust the seasoning. Stir well. Serve hot.