Hamburger Veggie Soup Recipe

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"I can't wait for chilly weather just so I can make this hearty soup!" notes Sandra Koch from Elyria, Ohio. "I came across the recipe a few years ago, and my family fell in love with it. "You'll love it, too...it's priced at a mere 68 cents a bowl.
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES: 10 servings

Ingredients

  • 1-1/2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 2 cups diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour

Nutritional Facts

1 serving (1 cup) equals 208 calories, 11 g fat (4 g saturated fat), 33 mg cholesterol, 366 mg sodium, 13 g carbohydrate, 2 g fiber, 14 g protein.

Directions

  1. In a large saucepan, cook the beef, onions, carrots, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in broth, tomatoes, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. In another saucepan, melt butter over medium-low heat. Stir in flour until smooth. Cook and stir for 6-8 minutes or until mixture turns golden brown (do not burn). Carefully stir into soup. Cover and simmer for 15 minutes or until thickened, stirring occasionally. Yield: 10 servings (2-1/2 quarts).
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Hamburger Soup in Quick Cooking September/October 2002, p61

Nutritional Facts

1 serving (1 cup) equals 208 calories, 11 g fat (4 g saturated fat), 33 mg cholesterol, 366 mg sodium, 13 g carbohydrate, 2 g fiber, 14 g protein.

Reviews for Hamburger Veggie Soup

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MY REVIEW
Reviewed Sep. 14, 2010

Made this tonight for dinner ..easy peazy ...added a can of corn..turned out delish ..has a nice creamy texture with the roux

MY REVIEW
Reviewed Dec. 25, 2007

Thank You ! This sounds wonderful! I am going to make some this week. Linda

MY REVIEW
Reviewed Dec. 25, 2007

I don't add the margarine and flour!

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