This is a “quick” and easy lunch to throw in the crock pot the night before. Crockpot Hamburger Soup is one of my carnivores’ favorite lunches. I whip up a batch of cheddar biscuits to go with it and they think I’m the best mom ever. Mom-win! It’s hearty, economical and nutritious. If you want to go with a plant-based version, you can substitute lentils for meat, which I often do for a smaller batch for myself.
This is how you make it:
In a large crockpot (Mine is 7 1/2- 8 qts) put 2-3lbs of frozen ground beef or lentils
Add 2 large cans of diced tomatoes
Add 3 cups of beef (or vegetable if you’re going plant-based) broth
Add 4 tablespoons of minced garlic and 3 tablespoons of minced onion
Let this mixture cook on LOW over night.
In the morning, stir your soup and break up and large hamburger chunks, then add: 3 diced potatoes, 3 sliced carrots, 3 sliced celery stalks and a cup or so each of frozen corn and frozen green beans. Add water if you need more liquid.
Continue cooking on LOW for 4-6 hours if you don’t need it for lunch OR HIGH for about 2-3 hours to serve at lunch time.
Check your soup, add preferred seasonings like parsley, oregeno, basil, etc… add salt and pepper to taste. Cook another half to one hour to let the seasonings ‘marry’.
Serve with biscuits or bread. Store leftover soup in the fridge or freeze to enjoy at a later date.
This is a really versatile soup- you can add taco seasonings and serve with corn chips for a Mexican version. You can add cumin and cinnamon and sweet potato for a more Indian flair. I play with this recipe a lot and it ALWAYS comes out good! Enjoy!