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Honey Burgundy Hamburger Soup for Slow Cooker

Slow cooker soup recipes are so often easy and delicious, and this one is no exception. This is a great soup for leftover vegetables. Add mushrooms, thinly sliced yellow squash, snow peas, beans, etc. to personalize it as you wish.

Cooking MethodSlow Cooker


  • 1 pound ground beef
  • 28 ounces canned tomatoes
  • 1 quart water
  • 4 beef bouillon cubes
  • 2 stalks celery
  • 1 onion, chopped
  • 1/2 small head cabbage, chopped
  • 3 carrots, sliced
  • 3 potatoes, cubed
  • 8 ounces okra
  • 8 ounces canned or frozen corn
  • 8 ounces canned or frozen peas
  • 1 teaspoon honey
  • 2/3 cup dry red wine
  • 1/2 can beer
  • 1 tablespoon parsley flakes
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 pinch cayenne pepper or to taste
  • 1/4 teaspoon celery seed (optional)
  • 1 pinch rosemary (optional)


  1. Use large slow cooker or adjust ingredients.
  2. Brown beef in skillet. Drain.
  3. Add all ingredients (except cabbage) with beef to slow cooker.
  4. Set to HIGH for 4-5 hours, or LOW for 8-10 hours.
  5. Add cabbage during final 1 hour of cooking time. Serve with crackers and a salad.

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