Zesty Hamburger Soup Recipe
Zesty Hamburger Soup Recipe photo by Taste of Home

Zesty Hamburger Soup Recipe

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4.5 20 26
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This recipe is great for those very cold winter days or just when you feel like eating soup. I usually serve this with hot garlic bread or hot crusty French bread. —Kelly Milan, Lake Jackson, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 1 pound ground 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
  • 1 tablespoon pickled jalapeno slices
  • 4 cups V8 juice
  • 2 cans (10 ounces each) diced tomatoes with green chilies
  • 1 to 2 tablespoons sugar

Nutritional Facts

1-1/2 cup: 221 calories, 5g fat (2g saturated fat), 22mg cholesterol, 548mg sodium, 33g carbohydrate (6g sugars, 4g fiber), 13g protein Diabetic Exchanges:1-1/2 starch, 1 lean meat 2 vegetabl


  1. In a Dutch oven, cook beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in water, potatoes, corn, pasta and jalapeno.
  2. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until pasta is tender. Stir in the remaining ingredients and heat through.

  3. Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, 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).
Originally published as Zesty Hamburger Soup in Simple & Delicious January/February 2009, p15

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Reviewed Dec. 28, 2015

"I have made this soup 4 times already and each time it gets better. My family absolutely love it, now it's a request for dinner. These cold winter nights, this meal comes in handy. Thanks for sharing."

Reviewed Dec. 26, 2015

"I've been making a variation of this soup for years and my family loves it! I will use different vegetables about every 2 times of making it. I will also add bouillon cubes or paste to it to get the really beefy flavor. Excellent base recipe and thank you so much for sharing!!"

Reviewed Dec. 1, 2015

"This was a good soup, but it was bland. Even with jalapeno and diced tomoates. And way to many at that. Needs more seasonings."

Reviewed Mar. 1, 2015

"This soup was delicious and easy to make. I made it 2 weeks ago following recipe exactly and am making it again today but using sausage and omitting the potatoes and pasta. Trying to cut down on my carbs. Comfort food and perfect dish for this crazy cold weather. Thank you for this recipe Kelly."

Reviewed Feb. 17, 2015

"This was good but it's missing something. I added salt, pepper, garlic and onion powder while cooking the ground beef. I omitted the macaroni and used 4 1/2 cups of V-8 juice and only a 1/2 cup of water. If you use the full 4 cups of water it will turn out way to watery and bland. I think next time I will add a couple of bay leaves while cooking."

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