- 1 pound ground beef
- 1 cup chopped onion
- 1 cup diced peeled potatoes
- 1 cup sliced carrots
- 1 cup shredded cabbage
- 1 cup sliced celery
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1/4 cup uncooked long grain rice
- 3 cups water
- 2 teaspoons salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 bay leaf
- In a Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender, stirring occasionally. Discard bay leaf. Yield: 8 servings (2 quarts).
Reviews for Vegetable Hamburger Soup
"The cook at the Oasis Restaurant used to make this at least once a week and it was one of the most popular soups on the menu."
"my dad got me some cookbooks several years ago from taste of home i made this recipe shorly after i got them. We all loved it and when i can't figure out what to cook for dinner, it dawns on me....i love it, i do add 3 beef bullion cubes for a little more flavor :) (my dad has since passed away and i think of him every time i eat this soup, as if i need an excuse....i think of him all day long)"
"I forgot to mention I used pre cooked Bailey instead if rice.Either one is creat."