Hamburger Vegetable Soup Recipe

Hamburger Vegetable Soup Recipe photo by Taste of Home

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This filling soup is a favorite in our family and is fast to prepare. It is the one food I take most often to friends who are in need of a helping hand.—Eleanor Bell, Utica, Pennsylvania

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Hamburger Vegetable Soup Recipe

Prep: 15 min. Cook: 70 min.

Yield: 8 Servings

15 70 85

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 cup chopped onion
1 cup diced peeled potatoes
1 cup sliced carrots
1 cup shredded cabbage
1 cup sliced celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/4 cup uncooked long grain rice
3 cups water
2 teaspoons salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 bay leaf

Directions

In a Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender, stirring occasionally. Discard bay leaf. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 each) equals 157 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 752 mg sodium, 15 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Hamburger Vegetable Soup in Country Ground Beef , p14