Recipe by Cindy Granger
"A slow-cooked soup that makes a hearty and satisfying meal."
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1 1/2 pounds
lean ground beef
salt and pepper to taste
onions, thinly sliced
1 (15 ounce) can
1 (10.75 ounce) can
condensed tomato soup
1 1/4 cups
Before trying out a recipe, I always read the reviews. I took the advice of a couple other reviews and did the following: used corn instead of peas, used 3 cups of water instead of 1 1/4, used 3 boullion cubes and added one can diced tomatoes. It was wonderful and easy! I will make this again!
The first time I made this I didn't like the condensed tomato soup taste, so now I add 2 cans of diced tomatoes to it and spice it up with an envelope of Knorr's Vegetable Soup. The recipe as written definitely needs spicing up.
I make a soup very similar to this, I use a 16 ounce bag of frozen mixed veggies, instead of canned peas.A can of diced tomatoes is also good. I also add 2/3c barley.
My husband thought this was excellent when he added some hot sauce. It was a little bland for me but good. Next time I will add some spices when I make it.
I am glad I read all of your reviews before I took this to my workplace. It was bland so I added oregano, basil, garlic salt, celery salt, onion powder.... I added frozen corn, too. I also added a cup of beef broth since it needed more liquid. Well, my work place is in the middle of construction right now and a lot of construction workers tried out our food day and my soup was all gone by 10:00am..... They loved it. Thanks for the recipe. I doubled the recipe and slow cooked for about 10 hours. Potatoes were just right then.....
My daughter and I prepared the ingredients the night before and assembled in the crockpot. In the morning I put it on for an hour to remove the chill from the pot and then cooked on low for about 12 hours. It was wonderful. I did add a package of stew seasoning (I will try taco seasoning next time), substituted corn for peas and added whole mushrooms which we all love.
Ok...a 4-ish before a few additions. Certainly has potential to be 5! I made a few small changes in the beginning...I didn't have large potatoes, I had small yukon golds, so I just added enough to look like 2 large (lol)...and I cubed them. I diced the onions instead of slicing them because it's easier to get my kids to eat them that way. I also used corn instead of peas, beef broth instead of water, added a can of diced tomatoes, and lots of garlic. I cooked it in the crock on low for about 8 hours. Tasted it. It was pretty bland. I added more beef bouillion granules, more fresh ground pepper, about 1/2 tsp. Italian seasoning, and a couple small pinches of cayenne. Oh, and more garlic. Put the crockpot on warm and let it "stew" until my bread was finished (about 40 minutes). The end result was AWESOME! My kids and hubby were eating like uncivilized heathens! I had to remind the girls a couple of times to use their table manners. It was that good! I'm definitely adding the recipe with changes to my rotation! Thanks!
Like others I doubled the amount of water and also added a jar of canned tomatoes with juice to make it a bit more soupy. I also added more spices with the salt and pepper: oregano, basil, thyme, parsley, garlic, celery salt, and dehydrated onion.
Hearty and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Hamburger Soup II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 222
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