Crock Pot Hamburger Soup

Name: Crock Pot Hamburger Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings, about 13 cups
Ingredients: 2 tablespoons extra-virgin olive oil; 2 pounds lean ground turkey; 1 small yellow onion; 3 talks celery; 3 tablespoons tomato paste; 3 cloves garlic; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 teaspoon dried oregano; ¼ teaspoon cayenne pepper; 1 (10-ounce) can diced tomatoes with green chiles in their juices; 4 carrots; 1 medium sweet potato; 1 red bell pepper; 1 green bell pepper; 1 tablespoon Worcestershire sauce; 3–4 cups low-sodium beef broth; 1 ½ cups peas; 1 cup shredded sharp cheddar, colby jack, or pepper jack cheese; Chopped green onions or parsley

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Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings
6 servings, about 13 cups
Calories
391 kcal
Course
Main Course
Cuisine
American

Crock Pot Hamburger Soup

Iris Warren

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Healthy Crock Pot Hamburger Soup with Vegetables. Simple and hearty, this easy recipe is a family favorite! Make it with potatoes, cabbage or even macaroni!

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Ingredients

Servings

2 tablespoons extra-virgin olive oil
2 pounds lean ground turkey or lean ground beef
1 small yellow onion diced
3 talks celery diced
3 tablespoons tomato paste
3 cloves garlic minced
1 teaspoon kosher salt plus additional to taste
½ teaspoon ground black pepper plus additional to taste
1 teaspoon dried oregano
¼ teaspoon cayenne pepper plus additional to taste
1 (10-ounce) can diced tomatoes with green chiles in their juices
4 carrots scrubbed and diced
1 medium sweet potato scrubbed and 1/2-inch diced (or swap 1 medium Yukon gold potato)
1 red bell pepper seeded and diced
1 green bell pepper seeded and diced
1 tablespoon Worcestershire sauce
3–4 cups low-sodium beef broth
1 ½ cups peas fresh or frozen (or frozen mixed vegetables of choice)
1 cup shredded sharp cheddar, colby jack, or pepper jack cheese
Chopped green onions or parsley optional

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Instructions

In a large pot or Dutch oven over medium-high heat, heat the oil. Once hot but not smoking, add the turkey, onion, and celery. Cook, breaking the meat into small pieces, until it is no longer pink and fully cooked through, about 7 minutes. Stir in the tomato paste, garlic, salt, pepper, oregano, and cayenne and cook for 30 seconds.
Transfer the meat to a 6-quart or larger slow cooker. Add the tomatoes, carrots, sweet potato, red bell pepper, green bell pepper, and Worcestershire. Pour in 3 cups of the beef broth. Stir to combine. Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours, until the sweet potato and carrots are tender.
Stir in the peas. If the soup is thicker than you would like, add additional broth until you reach your desired consistency. Re-cover the slow cooker and let cook 5 additional minutes to warm through and allow the flavors to marry. Serve hot with cheese and chopped green onions, if using.

Nutrition Information

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Serving 1of 6, about 2 cups Calories 391kcal (20%) Carbohydrates 21g (7%) Protein 46g (92%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 102mg (34%) Fiber 5g (20%) Sugar 8g (16%)