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Zesty Hamburger Soup

 Zesty Hamburger Soup
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. &mdashKelly Milan, Lake Jackson, Texas
10 ServingsPrep/Total Time: 30 min.


  • 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
  • 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.

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Zesty Hamburger Soup (continued)

Directions (continued)

  • Yield: 10 servings (3-3/4 quarts).
Nutritional Facts: 1-1/2 cups equals 221 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 548 mg sodium, 33 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.