Classic Crockpot Ground Beef Soup

Getting a hearty, satisfying dinner on the table after a long day can feel impossible. Between work, errands, and everything else life throws at you, the last thing you want is to spend hours in the kitchen stirring pots and watching the stove.

That’s where this crockpot ground beef soup comes to the rescue: it’s packed with vegetables and protein, requires minimal hands-on time, and practically cooks itself while you go about your day.

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What Kind of Ground Beef Should I Use?

For this crockpot soup, you’ll want to use ground beef that’s somewhere between 80/20 and 85/15 for the best flavor and texture. The 80/20 ratio gives you a bit more fat, which adds richness to the broth, but if you prefer a leaner soup, 85/15 or even 90/10 will work just fine. Since you’re browning the beef before adding it to the slow cooker, you can easily drain off any excess grease if you go with a fattier option. Ground chuck is usually a good middle-ground choice that’s budget-friendly and has enough fat to keep the meat tender during the long cooking time without making your soup too greasy.

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Options for Substitutions

This soup is really forgiving when it comes to swapping ingredients:

• Ground beef: You can easily use ground turkey, ground chicken, or ground pork instead. If using leaner meats like turkey or chicken, you might want to add an extra tablespoon of olive oil since they don’t have as much fat.
• Fire-roasted tomatoes: Regular diced tomatoes work perfectly fine if you can’t find fire-roasted. You’ll lose a bit of that smoky flavor, but the soup will still taste great.
• Potatoes: Any potato variety works here – russets, red potatoes, or Yukon golds are all good choices. Just keep the pieces about the same size so they cook evenly.
• Beef broth: Chicken or vegetable broth can step in if needed. The flavor will be slightly lighter, but it’ll still make a tasty soup.
• Vegetables: Feel free to swap the corn and peas for green beans, zucchini, or whatever frozen veggies you have on hand. This soup is a great way to clean out your freezer.
• Italian seasoning: If you’re out, use a mix of dried basil, oregano, and thyme – about 1 teaspoon of each should do the trick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot ground beef soup is not draining the fat from the browned beef properly, which can leave a greasy layer floating on top of your soup – take an extra minute to drain it well in a colander.

Another common error is adding the tomato paste too early, as the acidity can prevent your potatoes and carrots from softening properly, so stick to adding it near the end along with the peas and corn.

Don’t forget to remove those bay leaves before serving, since biting into one isn’t pleasant, and if your soup turns out too thick after the long cooking time, simply add an extra cup or two of beef broth to reach your preferred consistency.

For even better flavor, brown your ground beef in batches instead of crowding the pan, which helps develop a nice crust and deeper taste.

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What to Serve With Ground Beef Soup?

This hearty ground beef soup is basically a meal in a bowl, but I love serving it with some crusty bread or warm dinner rolls for soaking up all that delicious broth. A simple side salad with ranch or Italian dressing keeps things fresh and light alongside the rich, filling soup. If you want to make it even more satisfying, top each bowl with shredded cheddar cheese and a dollop of sour cream, and serve with saltine crackers or oyster crackers on the side. For a complete comfort food dinner, cornbread muffins are another great option that pair really well with the tomato-based broth.

Storage Instructions

Store: This hearty soup actually tastes even better the next day once all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 5 days. It’s one of those meals I love having ready to go for busy weeknights when I don’t feel like cooking.

Freeze: Ground beef soup freezes really well for up to 3 months. Let it cool completely first, then portion it out into freezer-safe containers or bags. I like to freeze individual servings so I can just grab one for lunch whenever I need it.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If the soup seems too thick after storing, just add a splash of beef broth or water to thin it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 160-180 g
• Fat: 110-125 g
• Carbohydrates: 250-280 g

Ingredients

For the beef base:

• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1 large onion (diced into 1/2-inch pieces)
• 2 lb ground beef
• 5 cloves garlic (freshly minced for best flavor)
• 4 cups potatoes (peeled and cut into 1-inch cubes)
• 4 carrots (sliced into 1/2-inch thick rounds)
• 3 celery stalks (sliced into 1/4-inch pieces)
• 45 oz fire-roasted tomatoes (I use Muir Glen for a smoky depth)
• 1 cup tomato sauce
• 4 cups beef broth (I always use Swanson for consistent salt levels)
• 1.5 tsp Worcestershire sauce
• 1 tbsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 2 bay leaves

For the finish:

• 6 oz tomato paste (thickens the broth and adds rich color)
• 1 cup corn
• 1 cup peas

Step 1: Brown the Ground Beef and Aromatics

• 1.5 tbsp olive oil
• 1 large onion, diced
• 2 lb ground beef
• 5 cloves garlic, minced

Heat the olive oil in a large skillet over medium-high heat.

Once shimmering, add the diced onion and cook for 3-4 minutes until softened and translucent.

Add the ground beef, breaking it apart with a wooden spoon as it cooks, until completely browned (about 8-10 minutes).

Drain the excess grease by tilting the pan and using a spoon to push the meat to the side, then carefully pour off the fat.

Stir in the minced garlic and cook for 1 minute until fragrant.

This browning step is crucial for building deep, savory flavor in the broth.

Step 2: Prepare the Vegetables for the Crockpot

• 4 cups potatoes, peeled and cubed
• 4 carrots, sliced
• 3 celery stalks, sliced

While the beef browns, peel and cut the potatoes into 1-inch cubes, slice the carrots into 1/2-inch rounds, and slice the celery into 1/4-inch pieces.

Having all vegetables prepped and ready ensures smooth assembly into the crockpot and prevents any hold-up once the meat is ready.

Step 3: Build the Soup Base in the Crockpot

• browned ground beef and aromatics from Step 1
• prepared vegetables from Step 2
• 45 oz fire-roasted tomatoes
• 1 cup tomato sauce
• 4 cups beef broth
• 1.5 tsp Worcestershire sauce
• 1 tbsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 2 bay leaves

Transfer the prepped vegetables to the crockpot and add the fire-roasted tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, onion powder, salt, pepper, red pepper flakes, smoked paprika, and bay leaves.

Stir well to combine all seasonings evenly throughout the liquid.

Pour the browned beef and any remaining pan juices from Step 1 into the crockpot and stir to incorporate everything thoroughly.

Step 4: Slow Cook Until Vegetables Are Tender

Cover the crockpot and cook on low for 6-8 hours or on high for 3-5 hours, until the potatoes and carrots are completely tender when pierced with a fork.

I prefer cooking on low because it allows the flavors to meld beautifully without the vegetables breaking down into mush.

Step 5: Finish with Tomato Paste and Final Vegetables

• 6 oz tomato paste
• 1 cup corn
• 1 cup peas

About 15-20 minutes before serving, stir in the tomato paste until fully dissolved and incorporated into the broth—this thickens the soup and adds a rich, concentrated tomato flavor.

Add the corn and peas, and stir well.

Continue cooking uncovered until the vegetables are heated through.

Remove the bay leaves before serving.

Classic Crockpot Ground Beef Soup

Delicious Classic Crockpot Ground Beef Soup recipe with step-by-step instructions.

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Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 47 minutes mins

Servings 8 servings

Calories 2850 kcal

Ingredients

  

For the beef base::

• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1 large onion (diced into 1/2-inch pieces)
• 2 lb ground beef
• 5 cloves garlic (freshly minced for best flavor)
• 4 cups potatoes (peeled and cut into 1-inch cubes)
• 4 carrots (sliced into 1/2-inch thick rounds)
• 3 celery stalks (sliced into 1/4-inch pieces)
• 45 oz fire-roasted tomatoes (I use Muir Glen for a smoky depth)
• 1 cup tomato sauce
• 4 cups beef broth (I always use Swanson for consistent salt levels)
• 1.5 tsp Worcestershire sauce
• 1 tbsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 2 bay leaves

For the finish::

• 6 oz tomato paste (thickens the broth and adds rich color)
• 1 cup corn
• 1 cup peas

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the ground beef, breaking it apart with a wooden spoon as it cooks, until completely browned (about 8-10 minutes). Drain the excess grease by tilting the pan and using a spoon to push the meat to the side, then carefully pour off the fat. Stir in the minced garlic and cook for 1 minute until fragrant. This browning step is crucial for building deep, savory flavor in the broth.
• While the beef browns, peel and cut the potatoes into 1-inch cubes, slice the carrots into 1/2-inch rounds, and slice the celery into 1/4-inch pieces. Having all vegetables prepped and ready ensures smooth assembly into the crockpot and prevents any hold-up once the meat is ready.
• Transfer the prepped vegetables to the crockpot and add the fire-roasted tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, onion powder, salt, pepper, red pepper flakes, smoked paprika, and bay leaves. Stir well to combine all seasonings evenly throughout the liquid. Pour the browned beef and any remaining pan juices from Step 1 into the crockpot and stir to incorporate everything thoroughly.
• Cover the crockpot and cook on low for 6-8 hours or on high for 3-5 hours, until the potatoes and carrots are completely tender when pierced with a fork. I prefer cooking on low because it allows the flavors to meld beautifully without the vegetables breaking down into mush.
• About 15-20 minutes before serving, stir in the tomato paste until fully dissolved and incorporated into the broth—this thickens the soup and adds a rich, concentrated tomato flavor. Add the corn and peas, and stir well. Continue cooking uncovered until the vegetables are heated through. Remove the bay leaves before serving.