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Hearty Hamburger Vegetable Taco Soup for the Slow Cooker

Here's how you make Hearty Hamburger Vegetable Taco Soup for the Slow Cooker
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  • Servings: 6
  • Prep: 15m
  • Cook: 8h
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 pound ground beef (hamburger)
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 stalks of celery, diced
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 tablespoons taco seasoning
  • 6 ounces tomato paste
  • 28 ounces crushed tomatoes
  • 10 ounces red enchilada sauce
  • 4 cups beef broth (or 4 cups water + 4 beef bouillon cubes)
  • Salt and pepper, to taste
  • OPTIONAL TOPPINGS
  • Shredded cheese
  • Sour cream
  • Chopped cilantro
  • Tortilla chips
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a skillet, brown the ground beef over medium heat. Drain, if necessary.

  • Step 2: Once cooked, transfer it to a slow cooker.

  • Step 3: Add the diced onion, minced garlic, zucchini, yellow squash, celery, corn kernels, and pinto beans to the slow cooker.

  • Step 4: Sprinkle the taco seasoning over the ingredients in the slow cooker and stir well to combine.

  • Step 5: Add the tomato paste, crushed tomatoes, red enchilada sauce, and beef broth. Stir well.

  • Step 6: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.

  • Step 7: Taste the soup and season with salt and pepper as needed.

  • Step 8: Serve with optional toppings like shredded cheese, sour cream, chopped cilantro, or tortilla chips.


We hope you enjoy this recipe!

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