Description
This hearty and nourishing hamburger soup is slow-cooked to perfection with lean beef, veggies, fire-roasted tomatoes, and savory broth—pure comfort in a bowl.
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)
Instructions
Brown the Meat:
In a skillet over medium heat, sauté the ground beef, onion, green pepper, and garlic until the beef is no longer pink. Drain the mixture and transfer to a large slow cooker.
Add Ingredients:
Add sweet potato, Yukon gold potatoes, carrots, celery, diced tomatoes, tomato paste, broth, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
Cook:
Low: 8–9 hours
High: 5–6 hours
Add Greens:
One hour before the end of cooking, stir in the green beans and kale. (If using frozen green beans, add them 30 minutes before the end of cooking.)
Finish:
Taste and adjust seasoning as needed. Add extra broth if desired for a thinner consistency. Serve warm.
Notes
For a lighter soup, substitute butternut squash for sweet potato.
Can be made in the Instant Pot—use half the ingredients and cook on high pressure for 9 minutes, then finish with sauté function for kale and green beans.
This soup is perfect for meal prep and freezes well.
Use bone broth for extra protein and nutrients.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner, Soup
- Method: Slow Cooker (Crock Pot), Instant Pot
- Cuisine: American
