Slow Cooker 5-Ingredient Hamburger Soup Directions:
Cook the ground beef in a skillet over medium heat, breaking it into small crumbles, until fully browned and cooked through, approximately 8–10 minutes. Drain any excess grease.
Transfer the beef to a 6-quart slow cooker. Add the frozen diced potatoes, frozen mixed vegetables, diced tomatoes with their juices, and beef broth.
Stir gently to distribute the ingredients evenly. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the soup is hot throughout.
Stir gently, then ladle into six bowls, dividing the beef, vegetables, potatoes, and broth evenly.
Practical Woman's Secret
Choose plain frozen diced potatoes rather than seasoned breakfast potatoes or shredded hash browns. Keep the lid closed during cooking and check a few potato cubes for tenderness before serving.
Serving and Storage
Serve hot in deep bowls, with cornbread or grilled cheese alongside if desired. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3–4 days. Reheat individual portions on the stovetop or in the microwave to 165°F, adding a splash of water if the broth has thickened.
Nutrition Information
Estimated per serving: ⅙ of the finished soup, excluding accompaniments
Calories: 300 kcal
Protein: 22 g
Carbohydrates: 34 g
Fat: 8 g
Fiber: 6 g
Sugar: 8 g
Sodium: 400 mg
I'm waiting for your comments! Enjoy!
