Crock Pot Hamburger Tomato Soup Recipes

Steps:

• Brown beef, onions and garlic. Drain, and add 1/4 cup of flour and mix.
• To crock pot add: beef mix, onion soup mix, salad dressing mix, pepper, season salt, beef & chicken broth, water, tomatoes, tomato sauce, celery, carrots, italian seasoning, and soy sauce.
• Cook for 8 hours.
• Cook macaroni.
• In saucepan make roux: melt butter on low and add 2 tablespoons of flour. Add to crock pot.
• Add 1/4 cup parmesan to crock pot.
• Serve over macaroni.
• Serve and top with shredded parmesan.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until almost browned and crumbly, about 5 minutes.
• Transfer browned beef into the bottom of a slow cooker. Stir in corn and condensed soup. Add water, diced tomatoes with chiles, potatoes, carrots, onion, bell pepper, chili powder, cumin, salt, and pepper; stir to combine.
• Cover and cook until bubbly and vegetables are tender, about 8 hours on Low, or 4 hours on High.

Steps:

• Set a slow cooker to Low.
• Create a rack for the bottom of the cooker by rolling aluminum foil into 1-inch rolls. For a 5-quart, oblong cooker, make 4 rolls, using the length of the cooker as a guide. Fold in any long ends and squeeze back on the rolls. Evenly space the rolls along the bottom of the cooker.
• Combine ground beef, liquid smoke, Worcestershire sauce, steak seasoning, smoked paprika, salt, and pepper in a bowl. Add bread crumbs and egg. Mix all ingredients using your hands until they are evenly distributed.
• Form meat mixture into 4 patties, about 1/2 inch thick. Brush each side of the patties with 1/2 teaspoon of browning sauce, and place on the aluminum "rack", being careful not to overlap.
• Cook on Low for about 4 1/2 hours until burgers are no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Place each cooked patty on a hamburger bun.

Steps:

• Place layer of vegetables in crock pot in the order given.
• Season each layer with salt and pepper.
• Put lightly browned ground beef on top of the celery.
• Mix the tomato soup with the water and pour into crock pot.
• Cover and cook on low 6 to 8 hours (high 3 to 4 hours), stirring occasionally.

Steps:

• In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on high for 4-5 hours or until heated through. Season with salt and pepper.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain off any excess grease. Transfer beef to a slow cooker.
• Add water, broth, tomatoes, corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf to the slow cooker.
• Cook on Low for 6 hours.
• Just before serving, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.

Steps:

• Brown hamburger and drain thoroughly.
• Place in crock pot.
• Add remaining ingredients.
• Stir to blend.
• Cook on high for 3 to 4 hours.

Steps:

• Brown hamburger and drain off grease.
• Add hamburger, tomatoes, and tomato paste to crock pot.
• Chop vegetables and add to soup.
• Add salt and pepper.
• Top up with water.
• In last 30 minutes add dry macaroni to soup.
• Serve with bread or roll.

Steps:

• Crumble beef into crock pot.
• Add seasons and soup mix.
• Stir in water, tomato sauce and soy sauce.
• Add celery and carrots.
• Cover and cook on low 6 to 8 hours.
• Refrigerate several hours or overnight.
• Skim off fat.
• Add macaroni and Parmesan cheese.
• Cover and heat for 10-15 minutes.