TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES: 14 servings

Ingredients

  • 1 pound ground turkey or beef or turkey
    X
    With Johnsonville Italian Sausage.

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  • 1 large onion, chopped
  • 4 large potatoes, peeled and cubed
  • 4 large carrots, grated
  • 4 celery ribs, chopped
  • 1/2 small head cabbage, shredded
  • 1/4 cup uncooked long grain rice
  • 1 quart water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dill weed
  • 1 to 2 teaspoons salt, optional

Nutritional Facts

1 cup (prepared with ground turkey breast and no-salt-added tomato sauce and without salt) equals 140 calories, 2 g fat (0 saturated fat), 10 mg cholesterol, 123 mg sodium, 22 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Directions

  1. In a Dutch oven or soup kettle, brown meat and onion; drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 2-3 hours. Remove bay leaves before serving. Yield: 14 servings (3-1/2 quarts).
Originally published as Hamburger Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p26

Nutritional Facts

1 cup (prepared with ground turkey breast and no-salt-added tomato sauce and without salt) equals 140 calories, 2 g fat (0 saturated fat), 10 mg cholesterol, 123 mg sodium, 22 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Reviews for Hamburger Soup

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Apr. 20, 2014

"Great soup - I added a little cayenne otherwise no changes. I used a 7 qt pot and filled it to the brim and could only fit in 1/4 head of cabbage! This freezes really well for quick lunches too."

MY REVIEW
Reviewed Nov. 15, 2012

"This is one of the best soups ever! So versatile and tastes great. I've been making this recipe for several years. It makes a very large batch so use a very large pot. I use venison and substitute whatever flavor of stock I have on hand for part or all of the water; use any beans you like; I don't bother to rinse and drain them. It takes me about 45 minutes to get everything chopped and into the pot but it's well worth the time and effort. Just delicious."

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