Are you looking for a delicious yet frugal crock-pot recipe? If so then you cannot go wrong with this Crock-Pot Hamburger Soup recipe. It is the perfect thing to serve on a cold day with a side of crusty bread to dip into the juices. Yum!
Crock-Pot Hamburger Soup II
First start by gathering your ingredients: ground beef, onion, carrots, celery, diced tomatoes, beef base, oregano, salt, pepper, garlic, Worcestershire sauce & pasta.
Next chop your carrots, celery and onion.
Brown your ground beef in a skillet and drain off any grease. I like to rinse my ground beef to remove even more of the fat.
And then you simply dump the rest of the ingredients (except the pasta) into your crock-pot and cook on LOW for 8 hours or HIGH for 4 hours. Toss in some cooked pasta at the end and you got dinner on the table!
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| Servings | 8People |
| Prep Time | 20Minutes |
| Cook Time | 8Hours On LOW Or 4 Hours On HIGH |
- 1.5 pounds Ground Beef
- 1 whole Onion diced
- 4 whole Carrots peeled and sliced
- 4 stalks Celery sliced
- 10.75 ounces Canned Diced Tomatoes with Green Chiles such as RoTel brand
- 6 ounces Tomato Paste
- 2 tablespoons Beef Base
- 2 teaspoons Dried Oregano
- 1 tablespoon Salt
- 2 teaspoons Freshly Ground Black Pepper
- 1 tablespoon Garlic Powder
- 3 cloves Garlic minced
- 2 tablespoon Worcestershire Sauce
- 2 cups Water
- 8 ounces Pasta
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Ingredients
Servings: People
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- Brown your ground beef in a skillet and drain grease.
- Combine all remaining Ingredients except for pasta into 5 quart or larger Crock Pot.
- Cook on LOW for 8 Hours or HIGH for 4 Hours,
- Cook Pasta and add to dish before serving.
Optional: Sprinkle Parmesan Cheese on top for additional flavor.
Laura C says
October 22, 2013 at 12:44 PMIt’s in the crock-pot now (I replaced the canned tomatoes with pureed pasta sauce for my picky “no tomato chunk” family).
Lady Heidi says
October 24, 2013 at 10:38 AMI know some folks dislike chunks of tomatoes. Your solution sounds good. How did the soup come out Laura?
Jessica M. says
October 24, 2013 at 1:18 PMThis is in the crock pot right now! It smells delicious! The only thing I did different, is I omitted the beef base because I am allergic to MSG. I’m having trouble finding one without it. So instead of adding the water, I added 2 cups of Swanson No MSG beef broth. I hope it turns out! I can’t wait to try it!
Suzanne says
November 1, 2013 at 10:36 AMI want to make your hamburger soup recipe but I have a newer crock pot that seems to cook much more quickly than my old crock pot. I’m worried that if I cook for 8 hours it will be overcooked. Any suggestions on how to adjust the time for the newer pot?
Lady Katie says
November 2, 2013 at 8:42 AMI would cook it on low for at least half the time. So 4 hours. But check it at 2. I have a crock-pot that cooks higher than normal too.
Kristen says
November 6, 2013 at 3:10 PMHow long do you suggest cooking the pasta for al dente?
Lady Heidi says
November 6, 2013 at 3:52 PMHi Kristen,
For this recipe you cook your pasta on the stove-top and just follow the directions on the package. I usually cook mine about 10 minutes or so and just test for when it get to al dente. Then you add the cooked pasta to the soup.
Debra says
November 20, 2013 at 3:17 PMThis was so yummy. I made it today but had to add just a little bit more broth in it. I ate until I was about to pop. Great for a Cold day like today.
Lady Heidi says
November 20, 2013 at 5:20 PMThanks for your comment Debra. This soup is definitely a good one for cold winter days!
Brenda says
December 8, 2013 at 3:41 PMI made this soup today and I followed the recipe exactly but for some reason it came out more like a chili then soup. Any suggestions for when I make it again?
Lady Heidi says
December 8, 2013 at 4:21 PMYou may need to add more water to your soup. I would start with 1 or 2 cups of water and stir it around and see if it is more the soup consistency you like. However unless you tried cooking your pasta in the soup it shouldn’t come out thick like chili.
Cheryl Price says
January 7, 2014 at 7:01 AMJust made this soup and is in my crockpot now. I was wondering if 2 cans of tomato paste is too much? I saw the comment from Brenda who said she followed the recipe and it came out more like a chili then soup. I noticed in the picture you don’t have tomato paste or in the first set of directions. The paste is only in the recipe at the end of the blog. I added a little more beef broth to make it more soupy like because mine too was pretty thick. Can’t wait to try it tonight!!!
Melanie says
January 19, 2014 at 12:44 PMI’m getting ready to get this strayed right now but I’m going to omit one can of paste and add some V8. Can’t wait to see how it comes out! I’m also making bread to go with it. I have never tried that before so it should be interesting…
Miss C says
February 11, 2014 at 2:54 PMMaking this now! I adjusted and added 1 cup beef broth and 2 cups of water to it, instead of the 2 cups of water. It looked a little thick to start but once the crock pot simmers it for a few, it should be great!
Krys says
May 16, 2014 at 3:43 PMTrying this recipe right now! Smells amazing and the little taste tests I keep doing are so yummy. I also used beef broth instead of water and added a little extra cuz I had a lot of veggies and meat, def looked like it was gonna really thick. Lol! I was wondering if ud think adding in barley would be a good idea? Closer to the end maybe so it doesn’t get to thick? I’m trying it with the noodles tonight first though. Thank you for sharing this recipe!!
Don says
August 9, 2014 at 12:51 PMI cook my ground beef in a little water in the skillet drain it then brown it, just enough grease left for good flavor
Lady Heidi says
August 9, 2014 at 1:53 PMGreat tip Don, thanks for sharing!
Erin says
June 24, 2015 at 4:12 AMThis didn’t seem like much of a soup for me (thick!), so I served it over spaghetti. Nevertheless, it was yummy.
Lady Heidi says
June 24, 2015 at 7:48 PMI am sorry yours came out too thick. Maybe add a little more liquid next time. Soup constancy is a personal preference I think. But I am glad you it still tasted good Erin :0
Joanne says
November 4, 2016 at 9:32 AMIs this right? 16 ounces of tomatoe paste, that’s 2 cups. Never have I uses this much in any soup or sauce.
Lady Heidi says
November 4, 2016 at 11:55 PMThanks Joanne for catching that. I just double checked my recipe notebook and the my notes say 6 ounces of tomato paste. Not 16. I have gone ahead and edited the recipe to reflect the correct amount of tomato paste.
Claus Wall says
November 7, 2016 at 2:10 PMin the winter it is hard to get good fresh vegetables in Canada. I use a whole package 1 Kg package of flash frozen vegetable mixes. There are many different choices available. Asian or Thai, or California for example. I follow the rest of the recipe but used beef broth instead of water.
Lady Heidi says
November 7, 2016 at 6:18 PMSounds good Claus!
Kim says
January 4, 2017 at 10:29 PMI made this with ground turkey instead and was great. Followed the recipe and in the end added about two more cups of water because it wasn’t soupy at all. I also added some zucchini and spinach to the veggie mix. My 5 year old daughter loved it but was a bit too spicy for her. I’ll swap out the tomatoes with chilies next time for the kids. I also didn’t think it needed a whole tablespoon of salt. I’ll try half that at most next time.