Zesty Hamburger Soup Recipe
- 1 pound ground turkey or beef
- 2 cups sliced celery
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 4 cups water
- 2 medium red potatoes, peeled and cubed
- 2 cups frozen corn
- 1-1/2 cups uncooked small shell pasta
- 4 pickled jalapeno slices
- 4 cups V8 juice
- 2 cans (10 ounces each) diced tomatoes with green chilies
- 1 to 2 tablespoons sugar
- In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, potatoes, corn, pasta and jalapeno.
- Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Stir in the remaining ingredients. Cook and stir until heated through.
- Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
- To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 10 servings (3-3/4 quarts).
Reviews for Zesty Hamburger Soup(13)
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HAVENT MADE IT YET-REASON FOR 2 STARS. COULD YOU USE PLAIN TOMATO JUICE INSTEAD OF THE V8 JUICE?
This is delicious! I followed the recipe, but tweaked it a bit as I cooked it. After adding the 1 lb of hamburger it did not seem meaty enough with 2 cups of celery so I added 1/2 lb more. After I brought to a boil, I added beef bouillon paste to taste. I wanted a rich beefy flavor with the V8. Once I added the final V8 and rotel, it is very liquid. I brought it to boil then reduced to simmer with lid off till it thickened and the end result is amazing! This is a keeper!
Great recipe! Did leave out the hot pepper, however ... young Great Grandkids. Made it in the morning and then put it in the crockpot so it could be served whenever the kids got here. Can't say anything about leftovers;weren't any, ha! Thanks for posting this recipe!
I actually haven't made this YET, but what a great, versatile recipe to play around with. This looks and sounds wonderful as is, but so easy to switch ingredients around. I believe I would make two or three versions and freeze in gallon (or qt.) bags/containers. However, I would freeze one (or more) batches without the pasta until day of eating when I would then cook pasta into the soup OR cook pasta in a big pot, then add the soup into it. I want to try Ital. Sausage this way and maybe add some green beans or garbanzo beans or...........the ideas are pretty limitless. Thank you for sharing it. Oh, and yes, it definitely needs some salt.
Actually I would leave out the potatoes rather than the pasta as another reviewer mentioned, but thought this was DELICIOUS. I actually browned the beef but then threw all other ingredients in the crock pot (except pasta which I added about an hour before we ate.) Tasty, hearty, just the right amount of spice. Delicious and will be a keeper!
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