Hamburger Vegetable Soup

Hamburger Vegetable Soup

4.6 of 5 (102)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 142.4
  • Total Fat: 6.1 g
  • Cholesterol: 23.5 mg
  • Sodium: 328.8 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.5 g

View full nutritional breakdown of Hamburger Vegetable Soup calories by ingredient
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Introduction

My entire family loves this recipe. It's wonderful on a cold day. My entire family loves this recipe. It's wonderful on a cold day.
Number of Servings: 10

Ingredients

    3/4 lb extra lean ground beef
    1 cup diced onion
    1 cup diced celery
    3 cups water
    1 large diced potato
    1 cup chopped or sliced carrots
    1 cup frozen corn kernels
    2 cups frozen green beans
    28 oz can diced tomatoes
    1 tsp salt
    1/4 tsp black pepper
    1/4 dried basil leaves
    2 tsp bottled brown boquet sauce

Directions

Lightly spray large pot with cooking spray.
Put ground beef, onions and celery in pot.
Cook over medium to medium-high heat until ground beef is browned and vegetables begin to soften.
Add water, potato, carrots, corn, green beans, diced tomatoes, salt, black pepper, basil leaves and bottled brown boquet sauce.
Stir to combine.
Heat under high heat until soup begins to boil.
Reduce heat to simmer and cover the pot.
Simmer for 30-45 minutes.


Number of Servings: 10

Recipe submitted by SparkPeople user GMAC1635.

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Member Ratings For This Recipe


  • Incredible!
    16 of 16 people found this review helpful
    Here's my little tweak...V8 instead of the water. YUM. Wish I had some for lunch. - 4/9/08

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  • 13 of 13 people found this review helpful
    "Brown Bouquet" sauce refers to Kitchen Bouquet, which is used as a gravy base sometimes. It's old-fashioned and when I don't have enough "scrapings" after roasting meat to properly flavor a gravy, I'll use KB. It is decidedly NOT a BBQ sauce! - 4/5/08

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  • Incredible!
    10 of 10 people found this review helpful
    I brown the ground meat, drain it throroughly in a colander & return it to the pan with the veggies & seasonings, brown it all together for added flavor. I disguise spinach by chopping it very tiny. Baby limas, turnip, parsnips are tastey, too. Sometimes I thickened with flour & fat-free 1/2 & 1/2 - 7/1/08

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  • Incredible!
    10 of 11 people found this review helpful
    I have eaten this soup since I was little, my grandma used to make it every week! When I was big enough to reach the stove she taught me her recipes and this is one of my favorites. She sometimes put in a handful of pasta or rice. She varied the veggies depending what was ripe in the garden that day - 7/1/08

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  • Very Good
    9 of 9 people found this review helpful
    used venison in place of beef and lima beans in place of green beans. I added a dab of garlic and put it in crock pot for the day. - 9/7/08

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