Hearty Vegetable Hamburger Soup Recipe

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

Read Reviews
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Publisher Photo
"You'll get a thumbs-up when you serve this veggie-packed soup," says Diane Mrozinski of Essexville, Michigan. You can substitute ground turkey for the beef, if you like, and easily double or triple the recipe to serve more people.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 pound ground beef
  • 1/4 cup chopped onion
  • 1-1/2 cups water
  • 1/4 cup thinly sliced carrot
  • 1-1/2 teaspoons beef bouillon granules
  • 1 can (5-1/2 ounces) V8 juice
  • 1/4 cup frozen corn
  • 1/4 cup frozen peas
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup sliced zucchini
  • 1/8 teaspoon dried basil
  • Dash pepper
  • 1/2 cup cooked elbow macaroni

Directions

In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, carrot and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Add the V8 juice, corn, peas, mushrooms, zucchini, basil and pepper. Simmer 6-8 minutes longer or until vegetables are tender. Add macaroni; heat through. Yield: 2 servings.
Originally published as Hearty Hamburger Soup in Reminisce September/October 2003, p49

Nutritional Facts

1 each: 202 calories, 6g fat (2g saturated fat), 28mg cholesterol, 869mg sodium, 23g carbohydrate (7g sugars, 3g fiber), 14g protein.

  • 1/4 pound ground beef
  • 1/4 cup chopped onion
  • 1-1/2 cups water
  • 1/4 cup thinly sliced carrot
  • 1-1/2 teaspoons beef bouillon granules
  • 1 can (5-1/2 ounces) V8 juice
  • 1/4 cup frozen corn
  • 1/4 cup frozen peas
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup sliced zucchini
  • 1/8 teaspoon dried basil
  • Dash pepper
  • 1/2 cup cooked elbow macaroni
  1. In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, carrot and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Add the V8 juice, corn, peas, mushrooms, zucchini, basil and pepper. Simmer 6-8 minutes longer or until vegetables are tender. Add macaroni; heat through. Yield: 2 servings.
Originally published as Hearty Hamburger Soup in Reminisce September/October 2003, p49

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Reviews forHearty Vegetable Hamburger Soup

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jade222 User ID: 8275659 221779
Reviewed Mar. 1, 2015

"Very good recipe. quick, inexpensive and not a lot of ingredients. I did have to add some spices because it is very bland. Also, I used a can of tomato sauce with the v8 juice. I tripled the recipe and my husband loved it! Will definitely make this soup again."

MY REVIEW
pinkiepie User ID: 5517629 71380
Reviewed Feb. 6, 2013

"This was very bland not taste at all I added a can of tomatoes, some more beef broth, salt and some other seasoning. Then it was ok but not great."

MY REVIEW
hayqueen User ID: 956690 96547
Reviewed Jan. 31, 2013

"This is my favorite go to recipe."

MY REVIEW
myrojisa User ID: 4987248 129440
Reviewed Oct. 5, 2011

"Great soup. Used spicy V-8 juice and shredded carrots. Triple-doubled that receipe and served at our church's soup supper. Was a big hit!"

MY REVIEW
myrojisa User ID: 4987248 141526
Reviewed Oct. 5, 2011

"Love this soup. So easy. I used Spicy V-8 juice and shredded carrots. Even triple- doubled it for soup supper at church. It was a big hit!"

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