Slow Cooker Hamburger Vegetable Soup (with Pasta)

🛒 Ingredients

Meat & Base

• 1 ½ lbs (680 g) ground beef (80–90% lean)

• 1 medium onion, diced

• 3 cloves garlic, minced

Vegetables

• 3 medium carrots, sliced

• 2 celery stalks, diced

• 1 green bell pepper, diced

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 can (15 oz) kidney beans, drained & rinsed

• 1 can (15 oz) white beans (cannellini or great northern), drained & rinsed

• 1 cup frozen or fresh green beans (optional)

Pasta

• 1 cup small pasta (ditalini, small macaroni, or elbow)

Broth & Seasoning

• 4 cups beef broth

• 1 cup tomato sauce

• 1 tablespoon tomato paste

• 1 teaspoon Italian seasoning

• 1 teaspoon paprika

• ½ teaspoon dried thyme

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 bay leaf

• Optional: ½ teaspoon red pepper flakes (for heat)

👩‍🍳 Step-by-Step Instructions

Step 1: Brown the Beef

1. Heat a skillet over medium heat.

2. Add ground beef and cook until fully browned.

3. Drain excess grease.

4. Add diced onion and garlic; sauté 2–3 minutes until fragrant.

👉 Transfer mixture to slow cooker.

Step 2: Add Vegetables & Liquids

Add to the slow cooker:

• Carrots, celery, bell pepper

• Diced tomatoes (with juice)

• Beans

• Tomato sauce & paste

• Beef broth

• All seasonings + bay leaf

Stir well.

Step 3: Cook

• Low: 6–8 hours

• High: 3–4 hours

Vegetables should be tender.

Step 4: Add Pasta

About 20–30 minutes before serving, stir in the pasta.

Cook until pasta is tender.
(If soup thickens too much, add ½–1 cup hot broth or water.)

Step 5: Final Adjustments

• Remove bay leaf.

• Taste and adjust salt/pepper.

• Sprinkle fresh parsley if desired.

🍽 Serving Ideas

• Crusty bread or garlic bread

• Grated Parmesan on top

• Side salad

🧊 Storage Tips

• Fridge: 4–5 days (pasta will absorb liquid — add broth when reheating)

• Freezer: Freeze without pasta for best texture (up to 3 months)