This hamburger soup for the slow cooker is an easy, nutritious, gluten-free meal in a bowl. You’ll love the flavorful combination of ground beef, potatoes, mixed vegetables, and crushed tomatoes.
All of the hands-on prep for this soup is done before you press start. And that mostly involves chopping an onion, mincing some garlic, and browning the ground beef. The only thing to do when you get home from work is remove the bay leaf and the Parmesan cheese rind. Easy!
We all love cheeseburgers. And just as hamburger and cheese are best buddies in sandwiches, they taste great together in this soup as well.
We layered our recipe with the flavor of Parmesan. First, we tossed in a piece of Parmesan rind before we even pressed start. Then as the soup cooked, the rind softened and released an abundance of flavor. Finally, we topped each steaming hot serving with the quickly melting shavings of grated Parmesan.
This soup is beautiful, but is also a high-protein, high-fiber meal that’s chock-full of vitamins. Especially high in vitamin C, each serving gives you lots of vitamin A, vitamin B, and several essential minerals.
1 pound ground beef
1 medium onion, chopped
4 cloves garlic, minced
3 medium russet potatoes, peeled and cut into bite-sized cubes
28 ounce can crushed tomatoes
16 ounce bag frozen mixed vegetables (carrots, peas, corn, and green beans)
1 teaspoon kosher
1/4 teaspoon freshly ground black pepper
46 ounce can tomato juice
1 bay leaf
Parmesan cheese, grated for optional garnish
1. In a large skillet, brown the ground beef, chopped onion, and minced garlic. Drain off grease and add the beef to a 6-quart (or larger) slow cooker/crockpot.
2. Add the cubed potatoes, crushed tomatoes, mixed vegetables, salt, black pepper, tomato juice, bay leaf, and piece of Parmesan cheese rind.
3. With the lid on, cook on LOW for 6-8 hours (or on HIGH for 3-4 hours).
4. Your soup is ready when the potatoes are tender and can be easily pierced with a fork.
5. Remove the bay leaf and the Parmesan rind before serving. Discard the bay leaf. You can discard the Parmesan rind too, but many cooks enjoy eating these morsels after they have softened in long cooking soups and sauces.
6. Salt and pepper to taste. Ladle soup into bowls and top with grated Parmesan cheese.