Recipe by akhowell
"A wonderful mix of vegetables and ground beef . . . great with homemade bread!"
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lean ground beef
1 (8 ounce) can
1 (16 ounce) can
1 (10 ounce) package
frozen corn kernels
I made this exactly as stated the first time and found it a bit bland. The second time I added two cloves of garlic, used 28 oz. diced tomatoes and 14 oz. tomato sauce, 4 c. beef broth, 1 c. mushrooms and 1 c. peas and it made a huge difference - everything else was the same. I have also tried this once with ground bison and it was fantastic!!!
I don't know how I can make my lean ground beef not dry when I cook this. Why is it dry anyway? It's surrounding by broth?
YUM! This was so good and I'm not a huge soup fan. I replaced the bouillon and water with three cans of low sodium beef broth and added a cup of ditalini pasta towards the end. Great change of pace from boring vegetable soup!
This is an excellent basic soup. After reading the reviews I decided to make it heartier with a little more flavor. I left out the celery, added 14 ounce can of kidney beans, instead of bouillon cubes use 5T beef bouillon granules, 2 - 14ounce cans of Italian style stewed tomatoes, 1t black pepper, 1 1/2t Italian seasoning, and 1/4c ketchup. Wonderful flavor...a very hearty meal when combined with Parmesan Herb bread from this site!
This is a great basic recipe that lets you play around with the ingredients a bit. I made some adjustments that my family absolutely loved - even my very fussy 3 yr old. I omitted the ketchup and basil, as I'm not really fond of basil combined with beef. I instead added a dash of worchestershire sauce, 1 bay leaf, 1 tbsp dried oregano, plus some about 2 tbsps chopped fresh parsely. Additionally, for flavor, I included 2 finely diced garlic cloves and a 1/2 cup of barley. I think the barley really makes this soup really hearty and tasty, not to mention nutritious! You just add the barley in at the beginning with all the other ingredients and you're ready for a great, cozy winter meal!
This is really great, but I was out of basil and subbed marjoram and I actually think it may be better this way. 1 tsp of salt is too much though, once you figure in the salt from the broth and the tomato sauce. I did 1/2 tsp and it was fine. I also added 1 tsp of black pepper and three small cloves of garlic. I was out of celery, so a tbsp. of celery flakes was fine. To make up for the lack of veggie chunks, I did a full 16 oz of shoepeg corn. I will definitely make this again.
What's really nice about Hamburger Soup is that you can subtract or add any ingredient that you wish. I use cubed potato, and add the liquid from the canned veggies, use low-salt beef broth, make a bouquet garnii with bay leaf, oregano, rosemary, dill weed(use in place of salt), and whatever else you desire. Add heat, or not, and it still will come out delicious and satisfying. Make the soup your own.
Oh, my! This is so good! Quite possibly the BEST vegatable soup I've ever had. All did different was add some ground pepper. Served this with French Bread Rolls To Die For from this site.
* Percent Daily Values are based on a 2,000 calorie diet.
Hamburger Soup I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 185
** Calories from Fat: 67
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