I do a LOT of simple, nourishing crock pot and Instant Pot recipes. This healthy, versatile Crock pot Hamburger soup is one of my favorites. A healthy delicious high fiber meal NOW with Instant Pot instructions. Serve this slow cook recipe with a pan of Mexican cornbread for an easy dinner. The leftovers are great too!
When it’s raining, cold and blowing, the crockpot is usually perking along on my counter. My oven is in high gear too baking various breads and goodies for Dave. Some variation of Crock Pot Hamburger Soup is often in the pot. My family always looks forward to this dinner. It’s been a favorite for decades at our house.
FYI: I just recently made this soup in my new Instant Pot. It worked great as a slow cooker with this nifty glass lid. I’m sure it would also work on the soup function in the instant pot if you are in a hurry. My slow cooker broke and I replaced it with this new cool toy. I have included the instant pot instructions for you.
I love slow cooking. Fortunately, The Instant pot and glass lid combo can replace my crock pot (I have broken three ceramic crocks in two years). The instant pot has a stainless, unbreakable cooking pot, sautes right in the pot, has the slow cooker function, also pressure cooks(which I love) and is endlessly useful. For Instant pot recipes on Homemade Food Junkie go here.
Back to our recipe!
I use whatever vegetables I have in my fridge when I make this soup. I ALWAYS use the Worcestershire sauce and beef bouillon. I try to find seasonally available fresh, organic produce in Farmers Markets, stores, and my garden. Fresh local produce offers the best nutrition.
Much better than old, cold storage vegetables. Did you know vegetables respire? And as they do they lose nutrients. So freshest is best with veggies! However, It’s not always possible to find fresh, organic ingredients in winter and early spring, so just use whatever you have that’s close to what I’m suggesting in this recipe. Your soup will still taste fantastic and offer you the best the season has to offer.
Today I’m using my harvest tomatoes instead of canned. I’m adding in our garden fresh peppers, onions and carrots too. Our outdoor garden tomatoes usually have a bit of blight on them this late in the season. I just cut off the blighted areas and make sure it hasn’t penetrated the skin of the tomato. Soups like this one are perfect for using up your garden produce that needs a bit of cutting to find the perfect parts.
A note on canned goods and sodium. Most canned goods are loaded with extra salt we don’t need. So are the seasonings. My recommendation is to buy your canned goods low or no salt. That way you can season this soup and not worry you are overloading it with sodium.
This Spring, we harvested from our wintered over garden plot. Dried beans work as well in this or many other recipes. It takes forethought to soak the beans and boil them. You can cook dried beans fast in your instant pot like I did in this recipe.
If you don’t want to use dried beans no worries. Organic, low salt, Canned beans are wonderfully healthy for you. Especially if you put in the bean juice too. Which I always do.
Crock Pot Hamburger Soup:
This soup can use any vegetables you enjoy that won’t break down into mush. That’s why I don’t regularly use potatoes in this recipe. The ingredients I ALWAYS use are hamburger, beans and tomatoes in some form. Carrots and parsnips…kohlrabi. Whatever your favorite hard veggies are will work in this soup. I ALWAYS use the Worcestershire sauce and beef Bouillon to give it the characteristic flavor our family enjoys.
- Brown the hamburger on medium low in a skillet or saute function on Instant pot and cover with the vented glass lid. Add the onions and garlic into the skillet if you wish.
- Cut the veggies into chunks sized for easy eating
- Layer the veggies into the crock pot or instant pot (push the slow cook function key)
- Pour the hamburger, UNDRAINED beans and other canned goods over all. Rinse the cans with water and pour that into the crock pot too.
- Add the beef bouillon and Worcestershire Sauce and stir it all together.
- Cook covered on high four hours or adjust the heat and time to suit your schedule. Once the veggies are cooked this soup is safe to eat.
The leftovers are even better! After the flavors blend together this soup improves.
- Fat 16 g
- Carbs 21 g
- Protein 17 g
- 1 lb. hamburger
- 1 14 oz. can red kidney beans
- 1 14 oz. can garbanzo beans
- 1 14 oz. can tomato sauce
- 1 14 oz. can stewed tomatoes
- 1/4 small can sliced jalapeno peppers OR 1 fresh diced jalapeno with no seeds
- 1/2 chopped sweet bell pepper-any color
- 2 or 3 ribs celery chopped small
- 2 large carrots sliced or chopped small
- several garlic chives chopped all the way up the green
- several green onions chopped
- 1/2 inch piece of ginger minced
- 2 tsp turmeric
- 1 tablespoon beef bouillon paste to taste
- 1 tablespoon Worcestershire Sauce to taste
- water to desired consistency
- Brown the hamburger in a large skillet with the onions and garlic chives.
- Put hamburger mixture and all the other ingredients into a large crock pot and set on high for four hours.
- If you need more time before serving, set it to low for 6 to 8 hours. Enjoy!
- Press the saute function.
- Place hamburger into the pot(add oil if needed for lean hamburger) and break hamburger apart until it begins to brown.
- Add the onions and garlic. Cover and saute until the meat is thoroughly browned and the onion is translucent (about 3 minutes).
Set the instant Pot to slow cook function. Press the Adjust key to move the heat up to MORE.
- Add remaining ingredients.
- Cover with the glass lid (If you have it) and set the instant pot timer from four hours up to 6 or 8 hours. The Instant Pot will automatically keep warm until you serve it.
I HAVE noticed that the slow cook function (even on high heat) does NOT heat up as much as my old crock pot did. This is great for retaining nutrients. But the hard veggies, like carrots may not soften as much as you like.
SOLUTION:Put the soup under pressure(with the locking pressure lid) on manual heat for 5 minutes to fully cook any veggies that are not as tender as you like.
At any time you can hurry up your dinner by using the manual or soup function to complete the cooking.
Do you prefer to cook this recipe using the soup function only? Press the soup function key after the soup is assembled and seal the locking pressure lid. The default time on the soup function is 30 minutes. The pot will take time to pressurize(10 minutes or so). After the pot is done quick release OR let the pot Natural release. It will automatically go to the warming function and remain ready to serve until you need it.