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Tomato Hamburger Soup

As a full-time teacher, I only have time to cook from scratch a few nights each week. This slow-cooker soup recipe makes a big enough batch to feed my family for two nights. —Julie Kruger, St. Cloud, Minnesota
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    12 servings (3 quarts)

Ingredients

  • 1 can (46 ounces) V8 juice
  • 2 packages (16 ounces each) frozen mixed vegetables
  • 1 pound ground beef, cooked and drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 teaspoons dried minced onion
  • Salt and pepper to taste

Directions

  • In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on high for 4-5 hours or until heated through. Season with salt and pepper.

Crock-Pot Hamburger Soup Tips

Can I put frozen hamburger in the Crock-Pot?

Starting with frozen meat in a slow cooker is not the safest way to go. The low and slow temperatures give bacteria more opportunity to grow. If frozen is all you have, take a few minutes to thaw it in the microwave before adding to the slow cooker.

How long does hamburger soup last in the fridge?

3-4 days. Cooling your soup quickly will help it last longer, so divide it into smaller containers (also easy to grab and go, bonus!) before putting in the fridge.

Can you freeze hamburger soup?

This recipe will freeze just fine. Just make sure to slowly reheat on the stovetop to prevent the cream from curdling.
Nutrition Facts
1 cup: 125 calories, 5g fat (2g saturated fat), 20mg cholesterol, 494mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 9g protein.

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