Save on Pinterest

Zesty Hamburger Soup

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.
  • Makes
    10 servings (3-3/4 quarts)


  • 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


  • 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.
  • 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.

  • 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.
Nutrition Facts
1-1/2 cups: 221 calories, 5g fat (2g saturated fat), 22mg cholesterol, 548mg sodium, 33g carbohydrate (6g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.

Recommended Video


Click stars to rate
Average Rating:
  • Miltonla
    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.

  • kcfoxx
    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!!

  • meaganteal
    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.

  • GiGilovestocook
    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.

  • chris28304
    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.

  • mjlouk
    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!

  • toolbarsco
    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.

  • Eldine
    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.

    Jan 12, 2014


  • rogandjul
    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!