Looking for cozy, no-fuss meals? These crockpot soups with ground beef are packed with flavor and perfect for any night of the week. From creamy classics to zesty favorites, there’s a recipe here for everyone!

Hearty Crockpot Ground Beef Chili Soup

Save This Recipe!

Enter your email and we’ll send you this recipe so you can come back to it later! 😊

Name

Email

SAVE THIS RECIPE

Get ready to warm up with this hearty and flavorful crockpot chili recipe, perfect for beginners! Packed with tender ground beef, savory spices, and a rich tomato base, this dish is as easy to make as it is satisfying. 

Ingredients

Meat and Veggies

• 3 pounds lean ground beef (see note below)
• 2 medium onions, diced into ½-inch pieces
• 4 cloves garlic, minced

Liquids and Tomatoes

• 12 ounces light beer (approximately 1 can or bottle)
• 1 can (28 ounces) whole canned tomatoes with juice
• 1 can (14 ounces) diced tomatoes with juice
• 14 ounces tomato sauce
• 1 medium green bell pepper, diced (optional)

Beans

• 1 can (15 ounces) red kidney beans, drained and rinsed

Seasoning Mix

• 4 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried parsley
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano

Instructions

1. Prepare the Seasoning Mix
   In a small bowl, combine all the seasoning mix ingredients. Take half of this mixture and mix it thoroughly with the ground beef.
2. Cook the Ground Beef
   In a large skillet over medium heat, cook the seasoned ground beef along with the diced onions and minced garlic. Stir occasionally until the beef is browned and no pink remains. Drain any excess fat from the skillet. Pour in the light beer and let it simmer until most of the liquid has cooked off. This step adds depth to the flavor.
3. Assemble the Chili in the Crockpot
   Transfer the cooked beef mixture into your crockpot. Add the canned whole tomatoes (slightly mash them if you like), diced tomatoes, tomato sauce, kidney beans, diced green bell pepper (if using), and the remaining half of the seasoning mix. Stir everything together to combine.
4. Cook the Chili
   Cover the crockpot with the lid and cook on High for 4 hours or on Low for 7-8 hours. The slow cooking process allows the flavors to meld together beautifully.
5. Finish and Serve
   Once the chili is done, remove the lid and let it cool slightly before serving. Serve warm with your favorite toppings, like shredded cheese, sour cream, or chopped green onions.

Creamy Crockpot Beef and Potato Soup

Warm up with Beef and Potato Soup, a hearty mix of tender potatoes, flavorful beef, and creamy Velveeta. Easy to make on the stovetop or in a crockpot, it’s a comforting meal the whole family will love!

Ingredients

• 1 ½ pounds lean ground beef
• 1 medium white onion, peeled and diced
• 1 large garlic clove, minced
• 6 cups chicken broth
• 6 cups Russet potatoes, peeled and diced
• 2 cups frozen mixed vegetables (your favorite blend)
• 3 teaspoons dried basil
• 2 teaspoons dried parsley flakes
• 1 ½ cups milk
• 2 tablespoons cornstarch
• 8 ounces Velveeta cheese, cubed

Instructions

1. Cook the Beef and Onions
   Heat a large skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are soft. Drain off any excess grease.
2. Sauté the Garlic
   Stir in the minced garlic and cook for 1-2 minutes, just until fragrant.
3. Combine in Pot
   Transfer the beef mixture to a crockpot or a large pot on the stove. Add the diced potatoes, chicken broth, frozen vegetables, dried basil, and parsley. Stir everything together.
4. Cooking Options
   • Crockpot: Cook on low for 6-8 hours or on high for 3-4 hours.
   • Stovetop: Simmer over medium heat until the potatoes are tender and starting to break apart slightly. This may take 20-30 minutes.
5. Thicken the Soup
   In a small bowl, whisk together the milk and cornstarch until smooth. Pour this mixture into the soup, stirring well.
6. Add the Cheese
   Add the cubed Velveeta cheese, stirring occasionally until it is fully melted into the soup.
7. Serve and Enjoy
   Once the cheese is melted and the soup is thick and creamy, ladle it into bowls and serve warm. Enjoy your hearty, cheesy potato and vegetable soup!

Crockpot Mexican-Inspired Ground Beef Taco Soup

This hearty and flavorful taco soup is a crockpot wonder perfect for a quick and satisfying meal. Packed with delicious spices, lean ground beef, and wholesome ingredients, it’s an excellent recipe for beginners to try.

Ingredients

• 2 teaspoons olive oil
• 1 ¼ pounds lean ground beef
• 1 medium yellow onion, finely chopped (about 1 ½ cups)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 jalapeño, finely chopped (optional, seeds removed for less heat)*
• 2 cans (14.5 ounces each) diced tomatoes with green chilies
• 1 can (14 ounces) low-sodium beef broth
• 1 can (8 ounces) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ¾ teaspoon paprika
• ¼ teaspoon dried oregano
• 1 ½ tablespoons dry ranch dressing mix OR 1/3 cup chopped cilantro + 1 tablespoon fresh lime juice
• Salt and freshly ground black pepper, to taste
• 1 ½ cups frozen corn
• 1 can (14.5 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) pinto beans, drained and rinsed

Optional Toppings

• Shredded Mexican blend cheese
• Chopped green or red onions
• Diced avocado
• Corn tortilla strips or chips

Instructions

1. Prepare Your Crockpot: Heat a large crockpot over medium-high heat. Add the olive oil and swirl it around to coat the bottom.
2. Cook the Beef: Add the ground beef and chopped onion to the pot. Break up the beef with a spoon or spatula as it cooks. Stir occasionally until the beef is browned and the onions are soft.
3. Add Garlic and Jalapeño: Stir in the minced garlic and jalapeño (if using). Cook for about 1 minute until fragrant.
4. Drain Excess Fat: Carefully drain off any extra fat from the beef mixture to keep the soup light and flavorful.
5. Build the Soup: Add the diced tomatoes with green chilies, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, and ranch dressing mix (or cilantro and lime juice, if using). Season with a pinch of salt and pepper. Stir everything together.
6. Simmer: Cover the pot with a lid and reduce the heat to low. Let the soup simmer gently for 30 minutes, stirring occasionally to prevent sticking.
7. Add the Final Ingredients: Stir in the frozen corn, black beans, and pinto beans. Cook for a few minutes until everything is heated through. If the soup is too thick, add ½ cup of water to thin it out.
8. Serve and Enjoy: Ladle the soup into bowls and add your favorite toppings. Serve warm and enjoy the comforting flavors!

Crockpot Stuffed Pepper Soup with Ground Beef

Craving the flavors of stuffed peppers without the hassle? This easy Crockpot Stuffed Pepper Soup with Ground Beef is hearty, flavorful, and perfect for beginners. Just toss the ingredients in, and let your crockpot do the work!

Ingredients

• 1 pound lean ground beef
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper (adjust to taste)
• 32 ounces low-sodium chicken or beef broth
• 15 ounces tomato sauce
• 14.5 ounces diced tomatoes
• 2 bell peppers, diced (use a mix of colors for variety)
• ½ cup diced white onion
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ¾ cup dry instant rice (like Minute Rice)
• Shredded mozzarella cheese, for serving

Instructions

1. Cook the Beef
   Heat a nonstick skillet over medium heat. Add the ground beef and sprinkle with salt and pepper. Cook the beef, breaking it apart with a spoon or spatula, until it’s fully browned. Drain any excess grease and transfer the beef to a 5-quart (or larger) crockpot.
2. Add the Ingredient
   To the crockpot, add the broth, tomato sauce, diced tomatoes, bell peppers, onion, garlic, and dried oregano. Stir everything to combine.
3. Cook the Soup
   Cover the crockpot and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
4. Add the Rice
   After the initial cooking time, remove the lid and stir in the dry instant rice. Cover again and cook on LOW for another 15 to 20 minutes, or until the rice is tender.
5. Season and Serve:
   Taste the soup and adjust the salt and pepper, if needed. Ladle the soup into bowls, top with shredded mozzarella cheese, and serve warm.

Crockpot Cheeseburger Soup with a Twist

Warm, creamy, and loaded with cheesy goodness, this Crockpot Cheeseburger Soup is the ultimate comfort food. Perfect for beginners, this slow-cooker recipe is easy to make and packed with hearty ingredients like crispy bacon, tender potatoes, and melted cheese. It’s a cozy, crowd-pleasing dish for any occasion!

Ingredients

• 1 lb lean ground beef
• 12 slices bacon, cooked crispy and crumbled
• 1 white onion, finely chopped
• 1 cup carrots, diced
• 1 cup celery, chopped
• 1 ½ teaspoons dried basil
• 1 ½ teaspoons dried parsley
• 4 cups chicken broth
• 4 cups gold potatoes, peeled and cubed
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded sharp cheddar cheese
• 1 cup milk
• ¼ cup cornstarch

Instructions

1. Cook the Ground Beef and Onion
   In a large skillet over high heat, brown the ground beef while breaking it into crumbles. Add the chopped onion and cook until softened. Drain any excess grease.
2. Prepare the Crockpot
   Transfer the cooked beef and onion mixture to a 6-quart crockpot.
3. Cook the Bacon
   Fry the bacon over medium-high heat until crispy. Place on paper towels to cool, then crumble. Set aside.
4. Prep the Vegetables
   Dice the carrots, celery, and gold potatoes into bite-sized pieces. Add them to the crockpot along with half of the crumbled bacon.
5. Season and Add Broth
   Sprinkle dried basil, parsley, salt, and pepper over the ingredients in the crockpot. Pour in the chicken broth, ensuring everything is submerged.
6. Set the Cooking Time
   Cover the crockpot and cook on LOW for 6–8 hours or HIGH for 4–5 hours. The potatoes should be tender enough to pierce with a fork.
7. Thicken the Soup
   With one hour left, whisk together the milk and cornstarch in a small bowl to create a slurry. Pour the mixture into the crockpot, stirring well to combine.
8. Add the Cheese
   Stir in the shredded cheddar and sharp cheddar cheeses. Cover the crockpot and let it cook for the remaining hour until the cheese melts and the soup becomes creamy.
9. Serve and Garnish
   Ladle the soup into bowls and top with your favorite garnishes like extra cheese, scallions, sour cream, dill pickles, or the remaining crumbled bacon.

Crockpot Ground Beef and Cabbage Stew

Warm, comforting, and incredibly easy to make, this Crockpot Ground Beef and Cabbage Stew is the perfect recipe for beginners. Packed with nutritious vegetables and hearty ground beef, it’s a crockpot wonder that requires minimal effort but delivers big on flavor.

Ingredients

• 1 pound lean ground beef
• ½ onion, finely chopped
• 2 stalks celery, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 1 medium head cabbage, chopped
• 5 cups beef broth
• 1 tablespoon Italian seasoning
• 1 teaspoon salt

Instructions

1. Cook the Ground Beef
   Heat a medium skillet over medium heat. Add the ground beef and break it into smaller pieces as it cooks. Stir occasionally until the beef is nearly cooked through.
2. Add the Onion
   Stir in the chopped onion with the beef. Continue cooking until the meat is fully browned and the onion has softened.
3. Drain and Transfer
   Carefully drain off any excess grease from the skillet. Transfer the cooked beef and onion mixture into a 5-quart crockpot.
4. Add the Vegetables and Seasonings
   To the crockpot, add the celery, carrot, garlic, cabbage, beef broth, Italian seasoning, and salt. Give everything a good stir to combine.
5. Cook
   Cover the crockpot with the lid and set it to cook on high for 4 hours.
6. Serve and Enjoy
   Once the soup is done, give it a final stir and serve hot. Pair it with crusty bread for a satisfying meal!

Crockpot Beef Italian Minestrone Soup

Looking for a comforting and easy-to-make soup? This beginner-friendly recipe is packed with hearty ingredients and is perfect for any day of the week. Let your crockpot do all the work while you enjoy the cozy aroma of a classic pasta and bean soup.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound lean ground beef (I prefer 90% lean)
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 1 cup sweet yellow onion, diced
• 1 cup carrot, peeled and chopped
• 1 cup zucchini, chopped
• 2 ribs celery, chopped
• 2 teaspoons garlic, minced
• 4 cups low-sodium beef broth
• 1 (28-ounce) can of crushed tomatoes, Italian seasoned
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 (15-ounce) can of cannellini beans, rinsed and drained
• 1 (15-ounce) can of kidney beans, rinsed and drained
• 1 cup ditalini pasta, uncooked
• ½ cup grated Parmesan cheese, plus more for garnish

Instructions

1. Cook the Ground Beef
   Heat the olive oil in a large skillet over medium heat. Add the ground beef and use a spoon or spatula to break it into small pieces as it cooks. Sprinkle with salt and pepper, then cook until no pink remains. Carefully drain off the excess grease and transfer the cooked beef to your crockpot.
2. Prepare the Soup Base
   Add the diced onion, chopped carrot, zucchini, celery, and minced garlic to the crockpot. Pour in the beef broth and crushed tomatoes. Sprinkle in the basil, oregano, and thyme, and toss in the bay leaf. Stir everything together to combine.
3. Slow Cook
   Cover the crockpot with the lid and set it to LOW for 5 to 7 hours or HIGH for 3 to 4 hours. During this time, the vegetables will soften and the flavors will meld together beautifully.
4. Add the Final Ingredients
   Once the initial cooking time is up, add the rinsed cannellini beans, kidney beans, and uncooked ditalini pasta to the crockpot. Stir in the Parmesan cheese. Cover again and cook on HIGH for another 15 to 20 minutes, or until the pasta is tender but not mushy.
5. Serve and Enjoy
   Remove the bay leaf and give the soup a final stir. Ladle the soup into bowls and sprinkle each serving with extra Parmesan cheese for a delicious finishing touch.

Italian Crockpot Ground Beef and Pasta Soup

Rich, hearty, and bursting with Italian flavors, this Italian Crockpot Ground Beef and Pasta Soup is the ultimate comfort dish! Packed with pasta, beans, and tender ground beef, it’s an easy-to-make, satisfying meal for the whole family.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound lean ground beef
• 2 carrots, diced
• 4 celery stalks, diced
• 1 medium onion, diced
• 1 (28-ounce) can crushed tomatoes
• 2 (14.5-ounce) cans beef broth
• 1 tablespoon Italian seasoning
• 2 bay leaves
• Salt and pepper to taste (start with 1 teaspoon salt and 1/4 teaspoon pepper)
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 cup ditalini pasta (uncooked)

Instructions

1. Brown the Beef:
   Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring frequently, until it’s browned and fully cooked through. There should be no pink remaining. Drain any excess fat if needed.
2. Assemble the Ingredients in the Crockpot
   Transfer the cooked beef to your crockpot. Add the diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, bay leaves, salt, and pepper. Stir everything together to combine.
3. Cook the Soup
   Cover and cook the soup on low heat for 7-8 hours or on high heat for 3-4 hours.
4. Add the Beans and Pasta
   About 30 minutes before serving, stir in the drained cannellini beans, red kidney beans, and uncooked ditalini pasta. Let the soup continue to cook until the pasta is tender.
5. Final Touches
   Taste and adjust the seasoning with additional salt and pepper, if needed. Remove and discard the bay leaves.
6. Serve and Enjoy
   Ladle the soup into bowls while it’s still hot and serve immediately. Enjoy this hearty, comforting meal with some crusty bread or a side salad!

Crockpot Ground Beef and Barley Soup

Looking for a comforting and budget-friendly meal? This Crockpot Ground Beef and Barley Soup is the perfect solution! By using affordable ground beef, you can create a hearty and delicious stew that’s packed with vegetables and barley.

Ingredients

• 1 pound lean ground beef
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 stalks celery, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 cup tomato paste
• 4 cups low-sodium vegetable stock
• 2 cups water
• 2 cups canned diced tomatoes (with juice)
• 1 cup pearl barley, rinsed
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook the Ground Beef
   In a large, crockpot, heat the olive oil over medium heat. Add the ground beef and cook, stirring frequently, until it’s browned and no pink remains. Use a spoon or spatula to break the meat into small pieces as it cooks.
2. Sauté the Vegetables
   Add the chopped onion, diced carrots, sliced celery, salt, and black pepper to the crockpot. Stir everything together and let it cook for 3-5 minutes, until the vegetables start to soften.
3. Add Seasonings and Garlic
   Stir in the minced garlic, oregano, thyme, and basil. Cook for an additional 2 minutes, stirring constantly, to let the flavors blend.
4. Incorporate the Tomato Paste
   Add the tomato paste to the pot, stirring to coat the vegetables evenly. Let it cook for about a minute to enhance the flavor.
5. Simmer the Base
   Pour in the vegetable stock and water. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the crockpot, and let it simmer for 15 minutes.
6. Add Barley and Tomatoes
   Stir in the canned diced tomatoes (including the juice) and the rinsed pearl barley. Mix everything thoroughly, then cover the crockpot again and allow it to cook for another 30 minutes.
7. Finish and Serve
   Taste the stew and adjust the seasonings if needed. Just before serving, stir in the freshly chopped parsley for a burst of flavor and color. Serve the stew hot and enjoy!

Crockpot Ground Beef and Broccoli Soup

This hearty and comforting Crockpot Ground Beef and Broccoli Soup is perfect for busy days. With fresh vegetables, flavorful beef, and a rich homemade broth, it’s an easy-to-follow recipe even for beginners. 

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ pounds lean ground beef
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups homemade beef broth
• 1 bay leaf
• ½ teaspoon dried thyme
• 1 medium zucchini, cubed
• 1 ½ cups broccoli florets
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Sauté the aromatics and beef:
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the ground beef:
   Add the lean ground beef to the skillet. Break it into crumbles with a spoon or spatula as it cooks. Cook until the beef is no longer pink, then remove the skillet from heat.
3. Assemble the soup in the Crockpot:
   Transfer the cooked beef mixture to your Crockpot. Add the diced carrots, celery, cubed zucchini, broccoli florets, bay leaf, dried thyme, and beef broth.
4. Cook:
   Cover the Crockpot with a lid and set it to cook on LOW for 4 hours. Let the crockpot blend the flavors together for a delicious, hassle-free meal.
5. Season and finish:
   Once the soup is cooked, season with salt and black pepper to your taste. Stir in the freshly chopped parsley for a burst of freshness.
6. Serve warm:
   Ladle the soup into bowls and enjoy a cozy, satisfying meal. Perfect with a slice of crusty bread or on its own!

More Recipes You'll Love

10 Gluten Free Crockpot Soup Recipes

Easy Italian Bread

Easy Jalapeno Poppers