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Zesty Hamburger Vegetable Soup Recipe
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Zesty Hamburger Vegetable Soup Recipe

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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 lean ground beef (90% lean)
  • 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 cup: 222 calories, 5g fat (2g saturated fat), 28mg cholesterol, 542mg sodium, 33g carbohydrate (6g sugars, 4g fiber), 14g 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


Reviews for Zesty Hamburger Vegetable Soup

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
ozarkmama User ID: 7055118 130431
Reviewed Sep. 24, 2014

"Love this soup!"

MY REVIEW
hopeanjl User ID: 6844129 110928
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
meldeb3k User ID: 5858294 192686
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
MamaDaudelin User ID: 5872825 211936
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
acandre User ID: 7614574 174762
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
kiddiecorral User ID: 266679 211935
Reviewed Jan. 18, 2014

"we love this"

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