- 1 can (46 ounces) V8 juice
- 2 packages (16 ounces each) frozen mixed vegetables
- 1 pound ground beef, cooked and drained
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 2 teaspoons dried minced onion
- Salt and pepper to taste
- In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on high for 4-5 hours or until heated through. Season with salt and pepper. Yield: 12 servings (3 quarts).
Reviews for Tomato Hamburger Soup
"So easy and so good. I've made this several times over the last few months. I have no dissenters at the dinner table."
"This was easy and hearty. Prefer fresh veggies to frozen, but you can't beat the convenience."
"Great in a soup pot. when I use my crock pot for soups with ground beef, it seems to be rubbery.. any suggestions?"
"Love the quickness of preparation and very good. Even my picky eater raved about it. Served with corn muffins and hit the spot on a chilly Fall evening. Excellent recipe!"
"I used three 11.5 oz cans of tomato juice and two 11.5 oz cans of V8 juice (total 57.5 oz). I like more broth. I did not add salt and pepper, but had it available on the table when serving."
"Simple to make. We used spicy V8 and the flavor was good. This soup smelled delicious today cooking in the crockpot on a cool fall day. I did add some noodles towards the end....beware, the noodles soak up the fluid and turn this into a thick stew. Next time we will leave the noodles on the side and stir in just before serving. This does make a big batch."
"This was SO easy to make and simply delicious. My boyfriend and I are trying to lose weight, so we've been focusing on high protein and veggies for every meal with minimal carbs. My aunt used to make a soup very similar to this that I loved, (she paired it with homemade cornbread) and with the cool weather rolling in I decided to try this recipe tonight. I followed the recipe closely except like others, I doubled the hamburger meat to 2 lbs, and cooked with a chopped onion. I thoroughly drained the fat from the meat, added 4 cloves of fresh crushed garlic as well as a small can of roasted tomatoes (drained) for more heft. My veggies of choice are green beans and corn, so I added a 16 oz frozen bag of each. My boyfriend is picky, but not only did he say "this is very good" several times, he ate 3 bowls in one hour! We topped it with a bit of shredded cheddar cheese...yum! Next time we will try it with the spicy V8 for a kick."
"Blew-us-away! This is such an easy, super tasty soup. Our entire family (adults and kids alike) loved this. Made as directed, although saw some folks added more ground beef or spices to their version. Next time may experiment, but we really enjoyed as is."
"I have made this soup a couple of times, simmering it on the stove top for about an hour in lieu of the slow cooker. My husband and I love it because it reminds us of the simple soup we both grew up with. As others, I used 2 lbs of ground beef, cooked, rinsed and drained. I use healthy Request Cream of Mushroom because of its reduced fat and sodium. We liike Westpac Classic soup Vegetables because among the other veggies, they include okra and lima beans, (Can't stand green beans in soup!) Someday will include macaroni, but for now we serve with Pepperidge Farm 5 Cheese bread so don't need the macaroni."