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Hearty Vegetable Hamburger Soup

 Hearty Vegetable Hamburger Soup
"You'll get a thumbs-up when you serve this veggie-packed soup," says Diane Mrozinski of Essexville, Michigan. You can substitute ground turkey for the beef, if you like, and easily double or triple the recipe to serve more people.
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1-1/2 cups water
  • 1/4 cup thinly sliced carrot
  • 1-1/2 teaspoons beef bouillon granules
  • 1 can (5-1/2 ounces) V8 juice
  • 1/4 cup frozen corn
  • 1/4 cup frozen peas
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup sliced zucchini
  • 1/8 teaspoon dried basil
  • Dash pepper
  • 1/2 cup cooked elbow macaroni

Directions

  • In a small saucepan, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Add the water, carrot and bouillon. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • Add the V8 juice, corn, peas, mushrooms, zucchini, basil and pepper.
  • Simmer 6-8 minutes longer or until vegetables are tender. Add
  • macaroni; heat through. Yield: 2 servings.

2 of 2

Hearty Vegetable Hamburger Soup (continued)

Nutritional Facts: 1 serving (1 each) equals 202 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 869 mg sodium, 23 g carbohydrate, 3 g fiber, 14 g protein.