Recipes
Slow Cooker Hamburger Soup
Simple and hearty, slow cooker hamburger soup is loaded with vegetables and ground beef, and can be simmered all day in the slow cooker or made in 35 minutes on the stovetop.
Ingredients
- 1 medium yellow onion diced
- 1 tablespoon olive oil
- 2 pounds extra-lean ground beef
- 2 stalks celery, chopped
- 5 large carrots, peeled and sliced on the diagonal
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 4 waxy yellow potatoes, scrubbed and cut into 1-inch chunks
- 1 (6-oz) can tomato paste
- 1 teaspoon granulated garlic powder
- 1 teaspoon no-salt added Italian seasoning
- 3 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 quart chicken stock or beef broth
- 1 cup water
- 2 teaspoons red wine vinegar
Slow Cooker
1. Heat 1 tablespoon olive oil in a medium skillet pan over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the ground beef, sprinkle with 1 teaspoon salt, and cook until browned and no longer pink. Drain any excess grease.
2. To a 6-quart slow cooker, add the cooked onion and ground beef, celery, carrots, bell pepper, potatoes, tomato paste, garlic powder, Italian seasoning, 2 teaspoons salt, pepper, chicken stock, and water, stirring until well combined.
3. Cover and cook on high for 4-5 hours or low for 7-8 hours, or until the vegetables are tender and cooked through. Uncover and add the red wine vinegar, stirring to combine. Taste and add additional salt, vinegar or pepper to taste. Serve with toppings of your choice.
Stovetop
1. Heat a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the ground beef, sprinkle with 1 teaspoon salt, and cook until browned and no longer pink. Drain any excess grease.
2. Add the celery, carrots, bell pepper, potatoes, garlic powder, Italian seasoning, pepper and 2 teaspoons salt. Cook 2-3 minutes, stirring occasionally.
3. Add the tomato paste and cook for 1 minute. Add the chicken or beef stock and water, stirring until well combined.
4. Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 30-35 minutes or until the vegetables are tender.
Uncover and add the red wine vinegar, stirring to combine. Taste and add additional salt, vinegar or pepper to taste. Serve
Nutrition
Serving: 1 (of 6) | Calories: 415kcal | Carbohydrates: 35g | Protein: 36g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 98mg | Sodium: 784mg | Potassium: 1486mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9228IU | Vitamin C: 89mg | Calcium: 69mg | Iron: 5mg
Corn Chowder
- 2-3 strips bacon, chopped (if bacon is lean, use a little oil when cooking)
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 Tbsp flour
- Salt, pepper
- 4 cups water or stock (I used chicken stock)
- 4-5 potatoes, peeled and cubed
- 1 cup frozen corn
- 2 tins creamed corn
- 1 cup light cream or milk (optional)
In a large pot, over med-hi heat, fry bacon, adding oil if bacon is lean. Add onion and celery and sauté for a couple of minutes. Remove from heat and add flour, stir to make roux. Add liquid gradually while stirring, and return to heat. Add potatoes and corn. Bring to boil while stirring, and reduce heat to simmer until potatoes are tender. Salt and pepper can be added at any time. Before serving, add cream or milk and heat to almost boiling.
