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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)

Ingredients

  • 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

Directions

  • 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.

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