My mom made this budget-saver constantly when we were growing up. Just 4 ingredients for a massive pot of soup.

This slow cooker 4-ingredient hamburger vegetable soup is exactly the kind of budget-stretcher my mom leaned on when I was growing up in the Midwest. It’s built from pantry and freezer staples, makes a big pot, and tastes like something that simmered on the stove all day—even though the slow cooker does the work. Ground beef, potatoes, mixed vegetables, and canned tomatoes come together in a bright, tomatoey broth with plenty of texture. It’s practical, hearty, and perfect for feeding a family or stocking the freezer without a long ingredient list or fussy steps.

Serve this soup piping hot with something to soak up the broth: crusty bread, buttered toast, or simple dinner rolls all work well. A green salad with a tangy vinaigrette balances the richness of the beef and the sweetness of the vegetables. If you like a bit of heat or extra flavor at the table, set out black pepper, hot sauce, or a sprinkle of shredded cheese. Leftovers reheat beautifully for lunches, and the flavors deepen after a day in the fridge.

Servings: 8-10

1 1/2 pounds ground beef (80–90% lean)

Brown the ground beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains, 7–10 minutes. If there is a lot of fat in the pan, carefully spoon off most of it so the soup doesn’t become greasy.

Layer ingredients in the slow cooker: Add the diced potatoes to the bottom of a 6-quart (or larger) slow cooker. Scatter the frozen mixed vegetables on top of the potatoes. Add the browned ground beef on top of the vegetables, spreading it out evenly.

Add tomatoes and optional water: Pour the canned crushed or diced tomatoes, with all their juices, over the beef and vegetables. If you prefer a slightly thinner, brothier soup, add up to 2 cups of water. Do not stir too vigorously; just gently nudge the ingredients so everything is mostly submerged in the tomato base.

Season the soup: Sprinkle in the salt and black pepper, if using. Keep the seasoning simple at this stage; you can always adjust at the end of cooking. Give the mixture a light stir to distribute the salt and pepper, without mashing the potatoes.

Slow cook: Cover the slow cooker with the lid. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the potatoes are tender when pierced with a fork and the flavors have melded. Avoid lifting the lid too often, as that extends the cooking time.

Taste and adjust: Once the soup is done, give it a good stir. Taste and add a bit more salt and pepper if needed. If the soup is thicker than you like, stir in a little hot water until it reaches your preferred consistency.

Serve: Ladle the soup directly from the slow cooker into bowls. The finished soup should have crumbled ground beef, tender diced potatoes, and mixed vegetables suspended in a vibrant red tomato broth. Serve hot, and cool any leftovers completely before refrigerating or freezing.

This recipe is intentionally pared down to four core ingredients—ground beef, potatoes, frozen mixed vegetables, and canned tomatoes—so it stays true to that budget-minded, mom-style cooking. The salt, pepper, and water are flexible add-ons you can adjust or skip. For a slightly different texture, swap the crushed tomatoes for diced or stewed tomatoes; they’ll give you more visible tomato pieces in the broth. You can also change the frozen vegetable blend based on what you have: a mix with lima beans or extra green beans works just as well. If you’re stretching the budget further, use 1 pound of ground beef and add an extra cup of potatoes or vegetables to keep the pot full and hearty. For a mild flavor twist that still keeps the ingredient list short, use one can of fire-roasted tomatoes and one can of regular tomatoes. If you have it on hand, a bay leaf or a teaspoon of dried Italian seasoning can be added before cooking, but the soup is designed to stand on its own without extra herbs. Leftovers freeze well for up to 3 months; cool completely, portion into containers, and thaw overnight in the refrigerator before reheating on the stove or in the microwave.