Crock Pot Hamburger Soup

Name: Crock Pot Hamburger Soup
Total time: 270 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons extra-virgin olive oil; 2 pounds lean ground turkey (or lean ground beef); 1 small yellow onion (diced); 3 stalks celery (diced); 3 tablespoons tomato paste; 3 cloves garlic (minced); 1 teaspoon kosher salt (plus additional to taste); 1/2 teaspoon ground black pepper (plus additional to taste); 1 teaspoon dried oregano; 1/4 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 g reen bell pepper (seeded and diced); 1 tablespoon Worcestershire sauce; 3 –4 cups low-sodium beef broth; 1 1/2 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)

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!

⏱️ 270 min 🔪 Prep: 20 min 🔥 Cook: 240 min 📊 Hard ⭐ 4.9 (19) 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

6 servings

2 tablespoons extra-virgin olive oil
2 pounds lean ground turkey (or lean ground beef)
1 small yellow onion (diced)
3 stalks celery (diced)
3 tablespoons tomato paste
3 cloves garlic (minced)
1 teaspoon kosher salt (plus additional to taste)
1/2 teaspoon ground black pepper (plus additional to taste)
1 teaspoon dried oregano
1/4 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 g reen bell pepper (seeded and diced)
1 tablespoon Worcestershire sauce
3 –4 cups low-sodium beef broth
1 1/2 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)

Steps

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.