This is a yummy crockpot hamburger soup for crockpot hamburger soup with ground beef or hamburger, chopped onion, frozen mixed vegetables, tomato sauce, and pasta. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.
Feel free to use less pasta for a lower carb version, or replace the pasta and barley with extra vegetables or 2 to 3 cups of shredded cabbage. This recipe for hamburger soup uses a 5-quart slow cooker. Put the beef and all ingredients except the pasta into the slow cooker. Add water to within an inch or so of the top of the crockpot. Cover and cook the soup on low for 8 hours. Alternatively, cook the soup on high for about 3 to 4 hours. 5-ounce can of diced tomatoes to the pot along with the tomato sauce for extra tomato texture and flavor.
Instead of seasoned salt, flavor the soup with Cajun or Creole seasoning or another blend. If the blend is salt-free, taste the soup before serving and adjust the seasonings, as needed. If using frozen peas, thaw them and add them to the pot about 15 minutes before the soup is ready. Add 1 to 2 cups of diced zucchini or summer squash to the pot about 30 minutes before it is ready. I don’t like this at all. A thick and hearty Crockpot Vegetable Beef Soup packed with healthy vegetables and lean beef, cooked in a rich, savory broth.