Show Subscription Form




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

Zesty Hamburger Vegetable Soup Recipe

Publisher Photo
You won’t face early afternoon hunger when this wonderful soup is part of your lunch. Freeze leftovers in small batches. –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

Ingredients

  • 1 pound ground beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 2 cups sliced celery
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 4 cup water
  • 2 medium red potatoes, peeled and cubed
  • 2 cups frozen corn
  • 1-1/2 cups uncooked small shell pasta
  • 4 pickled jalapeno slices, chopped
  • 4 cups V8 juice
  • 2 cans (10 ounces each) diced tomatoes with green chilies
  • 1 to 2 tablespoons sugar

Nutritional Facts

1-1/2 cups equals 222 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 542 mg sodium, 33 g carbohydrate, 4 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.

Directions

  1. 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.
  2. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Add the remaining ingredients; cook and stir until heated through. Yield: 10 servings (3-3/4 quarts).
Originally published as Zesty Hamburger Soup in Comfort Food Diet bookazine 2010

Nutritional Facts

1-1/2 cups equals 222 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 542 mg sodium, 33 g carbohydrate, 4 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.

Reviews for Zesty Hamburger Vegetable Soup

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 7, 2014

This soup is wonderful and so easy to make in the crockpot. I browned and drained the ground beef and put it in the bottom of the crockpot with everything except the pasta. I used three 11.5 oz. cans of V-8 spicy (omitted pickled jalapeños because I didn't have them) Used two cans of corn instead of frozen. An hour before finish, add pasta. Cook on high about 7 hrs or so if you didn't precook the onion and celery. Celery will still have a wonderful tender-crisp bite.

MY REVIEW
Reviewed Feb. 4, 2014

I love this! I made homemade meatballs last night and used the leftover meatballs to make this tonight. I didn't change anything else except added salt & pepper and used basil, garlic tomatoes. This is really delicious and makes a large dutch oven full!

MY REVIEW
Reviewed Jan. 20, 2014

This recipe makes a TON of soup--and it's a very, very filling. I must have done something wrong, though I'm not sure what yet because my "soup" had less broth than I would have liked. If you're cooking this for 2 people, cut the recipe in half unless you like leftovers. My only problem with the recipe itself was the lack of seasoning. I added 1 1/2 teaspoons of salt and 1 teaspoon of pepper--it still needed something else, I found the soup bland for my tastes. I'll try this again, but I'll season it more next time.

MY REVIEW
Reviewed Jan. 19, 2014

Expected better flavor, very Disappointed....very bland. Had to add seasoned salt and cheese to give it a flavor.

MY REVIEW
Reviewed Jan. 18, 2014

we love this

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT