"A slow-cooked soup that makes a hearty and satisfying meal." — Cindy Granger
Watch video tips and tricks
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.
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!
This is a good recipe that is very adaptable. I added corn and green beans in place of the peas, an extra can of tomato soup, a can of diced tomatoes and chilies, a couple of beef boullion cubes, more water and some extra spices. I will definitely fix this for my family again when the weather is cooler.
* 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: 492
** Calories from Fat: 222
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
See how to make a 5-star, beefy taco soup with beans.
Chef John makes pho, the spicy Vietnamese noodle soup.
Make this sour-cream and yogurt cucumber soup with an immersion blender.