Hamburger Veggie Soup Recipe

4 3 1
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Hamburger Veggie Soup Recipe

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4 3 1
Publisher Photo
"I can't wait for chilly weather just so I can make this hearty soup!" notes Sandra Koch from Elyria, Ohio. "I came across the recipe a few years ago, and my family fell in love with it. "You'll love it, too...it's priced at a mere 68 cents a bowl.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 2 cups diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1/4 cup stick margarine
  • 1/2 cup all-purpose flour

Directions

In a large saucepan or soup kettle, cook the beef, onions, carrots, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in broth, tomatoes, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In another saucepan, melt margarine over medium-low heat. Stir in flour until smooth. cook and stir for 6-8 minutes or until mixture turns golden brown. Carefully stir into soup. Cover and simmer for 15 minutes, stirring occasionally. Yield: 10 servings (2-1/2 quarts).
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Hamburger Soup in Quick Cooking September/October 2002, p61

Nutritional Facts

1 cup: 208 calories, 11g fat (4g saturated fat), 33mg cholesterol, 366mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 14g protein.

  • 1-1/2 pounds ground beef
  • 2 cups diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1/4 cup stick margarine
  • 1/2 cup all-purpose flour
  1. In a large saucepan or soup kettle, cook the beef, onions, carrots, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in broth, tomatoes, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. In another saucepan, melt margarine over medium-low heat. Stir in flour until smooth. cook and stir for 6-8 minutes or until mixture turns golden brown. Carefully stir into soup. Cover and simmer for 15 minutes, stirring occasionally. Yield: 10 servings (2-1/2 quarts).
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Hamburger Soup in Quick Cooking September/October 2002, p61

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Olliebears Mom User ID: 5344468 35903
Reviewed Sep. 14, 2010

"Made this tonight for dinner ..easy peazy ...added a can of corn..turned out delish ..has a nice creamy texture with the roux"

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Linkay User ID: 106499 80940
Reviewed Dec. 25, 2007

"Thank You ! This sounds wonderful! I am going to make some this week. Linda"

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KyAna44 User ID: 250358 46833
Reviewed Dec. 25, 2007

"I don't add the margarine and flour!"

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