Hamburger Vegetable Soup
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
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.
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.
Member Ratings For This Recipe
-
CRYSTAL1972
-
CARNEY8
-
***DEBRA***
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
-
HAMSTA
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
-
PIXIEMOMMA