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Zesty Hamburger Soup Recipe

Zesty Hamburger Soup Recipe

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. YIELD: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


  • 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).

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.

Reviews for Zesty Hamburger Soup

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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."

Reviewed Jan. 24, 2015

"This made a ton of soup. Fortunately it was really good! I really liked it and so did my husband. Kids wouldn't eat it but they are so picky. I hope this freezes well!"

Reviewed Dec. 7, 2014

"This is delicious and fairly easy. I did not add the potatoes since it already contained the pasta. Very good--will make again."

Reviewed Aug. 23, 2014

"I would cool this all the time if I could! I usually keep the noodles separate and add little to each bowl, so the noodles don't soak up all the soup."

Reviewed Jan. 12, 2014


Reviewed Jan. 5, 2014

"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!"

Reviewed Jan. 3, 2014

"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!"

Reviewed Oct. 17, 2013

"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."

Reviewed Sep. 4, 2012

"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!"

Reviewed Jan. 14, 2012

"But I wouldn't make it exactly as written! I added beef bouillon granules, chili flakes instead of jalapenos, and onion salt. I also omitted the pasta because with corn and potatoes, I thought it was starchy enough. My husband loved it!! Why isn't there any salt in the recipe?"

Reviewed Feb. 12, 2011

"I didn't care for V-8 but I had some Bloody Mary Mix in the frig. I left out the jalapenos and this has become a staple in our house. Love it ! Thanks"

Reviewed Oct. 29, 2010

"Absolutely, my son got this receipe years ago in grade school, they called it "Love Soup" & when the weather turns cold we have it all the time, its FANTASTIC!"

Reviewed May. 23, 2010

"Very good...everyone in the family (including kids) liked it! I did not put jalapenos in it, and didn't have any celery so threw in a couple extra potatoes - yummy!"

Reviewed Mar. 1, 2010

"very good, and easy to make. Yummy with crusty french bread."

Reviewed Feb. 4, 2009

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Reviewed Feb. 4, 2009

"Great, great soup with just the right amount of zest to it. I'm not so sure about the 30 prep/cook time though...seems like it took me twice as long at least but still very easy to prepare."

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