Name: Crock Pot Healthy Hamburger Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
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 or butternut squash, 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); 1½ tbsp Italian seasoning; 1 tsp sea salt (plus more to taste); ½ tsp black pepper; 8 oz fresh green beans, cut into 1-inch pieces (or frozen); 2 cups chopped kale, stems removed (optional)

Why You’ll Love This Recipe

I love this soup for its ease and its depth of flavor. With a quick sauté at the start and a long, gentle simmer in the slow cooker, the ingredients have time to blend beautifully. It’s naturally gluten-free, packed with protein and fiber, and full of colorful veggies. I often make it on Sundays to have a warm, healthy lunch or dinner ready all week. Plus, it’s family-friendly, freezer-friendly, and endlessly adaptable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lean ground beef
yellow onion
green bell pepper
garlic
sweet potato (or butternut squash)
Yukon gold potatoes
carrots
celery
fire-roasted diced tomatoes
tomato paste
low-sodium beef broth (or bone broth)
Italian seasoning
sea salt
black pepper
fresh or frozen green beans
kale (optional)

Directions

I start by cooking the ground beef in a large skillet with onion, bell pepper, and garlic over medium heat, stirring until the meat is browned.
I drain the fat and transfer everything to a large slow cooker.
I add the sweet potatoes, Yukon gold potatoes, carrots, celery, diced tomatoes, tomato paste, broth, Italian seasoning, salt, and pepper.
I cover and cook on low for 8–9 hours or high for 5–6 hours.
About 1 hour before it’s done, I stir in the green beans and kale (or 30 minutes before if I’m using frozen green beans).
I add a splash of extra broth if I want the soup thinner, then re-cover and finish cooking.
Before serving, I taste and adjust the seasonings to my liking.

Servings and timing

This recipe makes about 6–8 servings or 10½ cups total. It takes 20 minutes to prep and 8 hours in the slow cooker, making the total time 8 hours and 20 minutes. Each serving (about 1¾ cups) has approximately 340 calories, 25g protein, 48g carbs, and 6g fat.

Variations

I swap in ground turkey or chicken when I want a lighter version.
I use butternut squash in place of sweet potato for a different flavor.
If I’m craving spice, I stir in a pinch of red pepper flakes or a dash of hot sauce.
For extra greens, I add spinach or chopped chard at the end instead of kale.
Sometimes I stir in cooked rice or small pasta to make it even heartier.

Storage/Reheating

I store leftovers in the fridge in airtight containers for up to 4–5 days. It reheats perfectly in the microwave or on the stovetop. If I want to freeze it, I portion it into freezer-safe containers once it’s completely cooled. It keeps well frozen for up to 3 months. I thaw overnight in the fridge and reheat on the stove for best texture.

FAQs

Can I make this in an Instant Pot?

Yes, I use half the ingredients and follow the sauté and pressure cook directions. It’s a great shortcut when I need soup fast.

Is this soup low-carb?

Not quite, but I can make it lower-carb by skipping the sweet potatoes and Yukon golds, or replacing them with cauliflower.

Can I use frozen vegetables?

Yes, I often use frozen green beans and even frozen carrots or onions if that’s what I have on hand. I just adjust the cooking time as needed.

What’s the best broth to use?

I prefer low-sodium beef bone broth for extra nutrition and flavor, but regular beef broth or even vegetable broth works just fine.

Does it freeze well?

It freezes beautifully. I just avoid overcooking the veggies if I plan to freeze it so they hold up better when reheated.

Conclusion

Crock Pot Healthy Hamburger Soup is one of those meals I can count on to be both comforting and nourishing. With its rich tomato broth, tender beef, and colorful veggies, it’s a bowl of cozy I never get tired of. Whether I’m feeding a crowd, prepping meals ahead, or just want something warm after a long day, this soup always hits the spot.