Slow Cooker Hamburger Krabbensuppe Recipe

Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz.)
- 1 can tomato sauce (8 oz.)
- 1 can corn (15 oz.), drained
- 1 can crab meat (6 oz.), drained
- 4 cups beef broth
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Salt and pepper, to taste

Special equipment needed:
- Slow cooker

Step-by-step instructions:
1. In a skillet, cook ground beef over medium heat until browned. Drain and transfer to slow cooker.
2. Add chopped onion, minced garlic, diced tomatoes, tomato sauce, drained corn, drained crab meat, beef broth, dried basil, dried oregano, salt, and pepper to the slow cooker.
3. Stir all ingredients together.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Serve hot.

Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on slow cooker
Serving size:
6 servings

Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 17g
Protein: 22g

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken
- Beef broth can be substituted with chicken broth or vegetable broth
- Dried basil and oregano can be substituted with Italian seasoning

- Add diced potatoes for a heartier soup
- Add chopped bell peppers for extra flavor
- Use shrimp instead of crab meat

Tips and tricks:
- Brown the ground beef before adding it to the slow cooker for added flavor
- Drain the corn and crab meat before adding them to the slow cooker to prevent excess liquid in the soup

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a microwave-safe bowl or on the stovetop until heated through.

Presentation ideas:
Serve in individual bowls with a garnish of chopped parsley or green onions.

Chopped parsley or green onions

Crusty bread or oyster crackers

Suggested side dishes:
Green salad or roasted vegetables

Troubleshooting advice:
If the soup is too thick, add more beef broth or water to thin it out.

Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Krabbensuppe is a traditional German crab soup that is typically made with fresh crab meat, vegetables, and cream. This recipe is a variation that uses canned crab meat and a slow cooker for convenience.

Flavor profiles:
This soup has a savory and slightly sweet flavor from the ground beef, tomatoes, and corn. The crab meat adds a subtle seafood flavor.

Serving suggestions:
This soup is a hearty and comforting meal that is perfect for a cold winter day.

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Taste: Savory, Tangy, Creamy, Herby, Meaty