Hamburger Vegetable Soup

SUBMITTED BY: Marge PHOTO BY: MAMASPICE

"A quick, easy soup made with everyday ingredients. It's ready in a flash!"

RECIPE RATING:

Read Reviews (244)

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PREP TIME	5 Min
COOK TIME	25 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound ground beef
4 cups chicken broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
3/4 cup elbow macaroni

What to Drink?
	Zinfandel
	Sheila's Perfect Sangria

DIRECTIONS

In a saute pan, brown ground beef, over medium heat.
In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
Add browned ground beef, mix and serve.

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REVIEWS

Reviewed on Sep. 11, 2006 by Elisa

After reading most of the reviews I thought I'd share my experience in hopes that someone may... MORE

Reviewed on Feb. 9, 2006 by hlogan5

I have made this twice and both times it was great. I use group sirloin and whole wheat... MORE

Reviewed on Dec. 12, 2006 by DAVEBUCKEYE2003

My two year old daughter loves it and I like it alot. Here is a quick way to save left overs... MORE

Reviewed on Jun. 5, 2007 by FunFriend

This soup is great. However after trying it both ways, we prefer beef broth instead of the... MORE

Reviewed on May 11, 2006 by BIG BOBBY

I have made this a couple of times now, & find that we are increasing each batch as it just... MORE

Reviewed on Feb. 28, 2008 by B_32

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.

B_32
Feb. 28, 2008

Followed the recipe to a T, even though I was apprehensive about using chicken broth in a beef soup. Glad I did as it had a pleasant taste. As I was cooking this I thought it might have too much water until I added the macaroni and of course it used up some of the liquid (I like a thick soup). Once the macaroni was cooked it was the perfect consistency. Could perhaps use a touch more seasoning of some sort, but overall a good stick to your ribs soup. Will make this again. Update: I adapted this recipe for the slow cooker...I used 4 cans of chicken broth and no water. Added a can of niblet corn with the juice. Added a small can of V8 and 2 packets of low salt beef bouillon. Everything else was the same, except for I did not add the macaroni until the end (boiled separate and added to soup so it wouldn't take up all the liquid). It tasted really good. I still like the original recipe because it's quicker but if you want to use your slow cooker it works good for that too. The only thing about my slow cooker method is that next time I think I will add some water as the macaroni still sucked up the broth even though I added it at the end.

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Followed the recipe to a T, even though I was apprehensive about using chicken broth in a beef... MORE