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Hamburger Veggie Soup

 Hamburger Veggie Soup
"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.
10 ServingsPrep: 30 min. Cook: 30 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 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 King Arthur Unbleached All-Purpose Flour

Directions

  • 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.
  • 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).

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Hamburger Veggie Soup (continued)

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.
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.