This slow cooker Amish-style hamburger soup is the sort of simple, hearty supper that has fed farm families around here for generations. It starts just the way my mother did on busy chore days: raw ground beef in the crock, then you simply pour tomato juice over the top, add four more pantry staples, and let it burble away while you go about your day. By suppertime, the house smells like home, the beef is tender, and the vegetables are soft and cozy in a rich tomato broth. It’s a true Midwestern comfort bowl—no fuss, no browning, just honest food that always gets a yes at my table.
Ladle this hamburger soup into deep bowls and serve it with thick slices of buttered white bread or a pan of cornbread for dunking. A simple side of cottage cheese or a small lettuce salad with a sweet-and-sour dressing fits right in with the old-fashioned Amish-style table. If you like, set out a little dish of shredded cheddar and some oyster crackers so folks can top their bowls the way they please. A jar of dill pickles and some applesauce on the side make it feel like a full country supper.
Slow Cooker Amish Hamburger Soup
Ingredients
1 1/2 pounds ground beef (80–85% lean)
Directions
Set a 5- to 6-quart slow cooker on the counter and remove the lid. Crumble the raw ground beef evenly across the bottom of the crock, breaking it up with your fingers so it’s in small pieces rather than one big clump.
Scatter the chopped onion evenly over the raw ground beef. This lets the onion flavor cook right into the meat as it simmers.
Add the frozen mixed vegetables on top of the beef and onion, spreading them out in an even layer.
Sprinkle the kosher salt over everything in the slow cooker. You can add a little more later if needed, but this gives the soup a good head start.
Now, slowly pour the tomato juice over the ground beef and vegetables in the slow cooker, making sure all the meat is moistened and mostly covered. The tomato juice is your broth, so it should come up over the beef and vegetables; give the crock a gentle shake if needed to help it settle.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the ground beef is fully cooked through and the vegetables are tender. The beef will cook and break apart in the tomato juice as it simmers; you don’t need to brown it first.
About 30 minutes before serving, stir the soup well, breaking up any larger clumps of beef with a spoon. Add the uncooked elbow macaroni, stirring it down into the hot broth so it’s submerged.
Cover again and continue cooking on HIGH for about 20 to 30 minutes, or until the pasta is tender but not mushy. Stir once or twice during this time if you can, to keep the pasta from sticking together.
Taste the soup and adjust the seasoning, adding a pinch more salt if needed. If the soup seems thicker than you like, you can stir in a splash more tomato juice or a little water to loosen it.
Ladle the hot hamburger soup into bowls and serve right away while the pasta is still pleasantly firm. Store any leftovers, once cooled, in the refrigerator and reheat gently on the stove or in the microwave, adding a bit of water or tomato juice if it thickens up overnight.
Variations & Tips
For a slightly leaner pot, you can use ground turkey or a leaner grind of beef, though traditional Amish-style versions usually rely on regular ground beef for fuller flavor. If you prefer to skim some fat, let the soup rest for a few minutes after cooking and spoon off any fat that rises to the top.
To stretch the meal even further, add an extra cup of tomato juice and a handful more pasta near the end, or stir in a drained can of diced tomatoes for more texture. If your family likes a touch of sweetness, add 1 to 2 teaspoons of sugar along with the salt to round out the tomato tang, which is common in many Midwestern kitchens.
You can also swap the frozen mixed vegetables for whatever you have on hand—canned green beans, diced potatoes (add them at the beginning so they soften), or even leftover cooked vegetables from last night’s dinner. For a little extra comfort, top each bowl with a sprinkle of shredded cheddar or Parmesan, or stir in a pat of butter right before serving, just the way farm wives used to do to make a simple soup taste a little more special.