Cheeseburger Vegetable Soup Recipe -
Cheeseburger Vegetable Soup Recipe
  • READY IN 40 mins

Cheeseburger Vegetable Soup

Recipe by  

"This is a really good and hearty soup, plus kids like it, and they are also getting their vegetables. If you want a Mexican flair, add nacho cheese soup from a can instead of the cheddar cheese soup. Garnish with chopped fresh chives."

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Ingredients Edit and Save

Original recipe makes 6 + servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
  3. Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2011

I decided while cooking this that I'd tweak a few things to both add flavor and make it more "cheeseburgery". First I added Lawry's seasoning salt to the meat while it was cooking because my mom always added it to her homemade hamburger patties when I was growing up. I threw in some minced garlic with the meat and veggies as well. Since I didn't have celery (and don't eat it on my cheeseburgers anyway), I just added some celery salt for the flavor, as well as chili powder. Used cream o' chicken soup and frozen veggies since it's what I had. Went lighter on the velveeta and milk (about half), but added some shredded mild cheddar (which I also put on top w/ the sour cream/chives for garnish). And since my idea of a really good cheeseburger includes dill pickles, I added 4 teaspoons of PICKLE JUICE for an extra tang. I personally think this was the perfect touch. So yummy - thanks Charlotte for the great idea for a recipe!

Most Helpful Critical Review
Jan 19, 2004

I was very disappointed in this recipe after the rave reviews. It wasn't horrible but we felt the soup was very bland and runny. I'm not even sure its worth trying to fix up. Sorry


28 Ratings

Dec 02, 2004

This was a nice filling soup for a cold night. I threw in 3 cups of rice instead of two and the soup was very thick and chunky. I also had to sub cream of chicken soup for the cheddar cheese soup, but it still turned out nicely!

Feb 20, 2006

I was really nervous to try this and boy was I relieved when it came out absolutely terrific!! Subbed Rice a Roni (without the seasoning) for regular rice and canned corn for mixed veggies. Coupled with a salad, what a great meal!

Aug 29, 2002

I made thie soup in the crock pot at my camp ground, before long other children were coming around asking if we had any left over.. I did use the baby carrots instead of the sliced...

Mar 13, 2013

This was deeeeelicious! Made a few changes, though. I love Johnsonville Italian sausages, especially made as a "burger" with cheese dripping from it. So, I used mild Johnsonville Italian sausage in place of the ground beef in this soup. I also chunked my celery, carrots and onions instead of chopping them. Oh, so good! If you love sausage, try it in this recipe. YUMMY!!!!

Apr 26, 2005

I loved this soup. I made some changes based on what I had on hand. I substituted the can of mixed veggies with a can of rinsed and drained black beans. I added a clove of chopped garlic, deleted the celery and added twice the carrot. I used a can of papper jack cheese soup rather than chedder cheese soup. I also added about a tsp of chili powder because I think it needed a little extra kick. Great recipe and I will make it again! Thanks!

Jun 27, 2003

Yum! I made this for dinner, gave some to my neighbors and my mom. Everyone raved and wants the recipe. A good "stick to your ribs" kind fo soup. Very easy too. This will become a regular.


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  • Calories
  • 686 kcal
  • 34%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 38.9 g
  • 60%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 40.1 g
  • 80%
  • Sodium
  • 2256 mg
  • 90%

* Percent Daily Values are based on a 2,000 calorie diet.

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