Hey, everyone! Today, we are making hamburger soup in the slow cooker. Now, I know we are in the middle of spring and heading towards summer but if you are living in Pennsylvania, you’ll realize why soup is still coveted around these parts. Spring has been a little cold here. Actually, I think spring has been a little cold for many of the 50 states. How about your neck of the woods? Has spring peeked out at you yet with its gorgeous sunny rays of warmth? If not, make this healthy hamburger soup!
What I like most about this hamburger soup is that it is a bit healthier than traditional recipes. For instance, instead of using white potatoes the recipe calls for rutabaga. Now, if you’ve ever used rutabaga in place of potatoes before then you’ll know that their presence is much like those little white spuds that we all know and love.
Instead of shoveling starchy, carby white taters into your gullet you’ll be getting all the goodness of rutabaga, an amazing root vegetable. Enjoy!
I am a massive lover of hamburger soup. This soup is something that my mother and her mother and probably her mother have been making for years and years. I love this generational recipe but recently, my husband and I decided that we would start eating healthier. This means that we are cutting back on sugar, carbs, and starchy foods. Now, don’t get me wrong, there is nothing wrong with white potatoes, but sometimes you need to cut back on them because they do pile on those crazy carbs.
Ingredients
- 2 pounds lean ground beef
- 1 large package fRozen mixed vegetables
- 3 sweet potatoes, cut into chunks
- 1 rutabaga, cut into chunks
- 2 tbsp dried chopped onion
- 1 large can of Heinz tomato juice
- 1 cup of College Inn low-sodium beef broth
Instructions
- Break up your ground beef and place on the bottom of the Crock Pot.
- Add all your vegetables.
- Add the can of tomato juice.
- Add the cup of beef broth.
- Set on high for 5-7 hours.
