Publisher Photo
Publisher Photo
Folks always comment on the great blend of spices and the hearty addition of cabbage in this soup.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 1 pound ground beef or turkey
  • 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

Directions

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: 140 calories, 2g fat (0 saturated fat), 10mg cholesterol, 123mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

  • 1 pound ground beef or turkey
  • 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
  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

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Reviews forHamburger Soup

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MY REVIEW
redplover User ID: 4305514 17798
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
contrarywife User ID: 2675625 202172
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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