Jen's Hamburger Soup Recipe -
Jen's Hamburger Soup Recipe

Jen's Hamburger Soup

Recipe by  

"A hearty dish that I've made a hundred different ways by varying the ingredients, but this time I found a winning combination! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Place carrots in a large, heavy pot, then layer mushrooms, corn, Savoy cabbage, butternut squash, tomatoes, and water on top. Cover and bring to a boil over medium-high heat.
  2. While the soup is coming to a boil, heat a large skillet over medium-high heat and stir in the ground beef and taco seasoning. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add beef to the soup, and reduce heat to medium. Continue simmering until the carrots are tender, about 1 hour.
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Reviews More Reviews

Nov 20, 2011

The recipe was good, but next time I will chop up an onion and some garlic to add to it.

Mar 03, 2010

This recipe has all the things I like .....easy, healthy, inexpensive, can be served more than one day, and is delicious! I made two minor changes: I increased the water to 3/4 cup and used regular cabbage instead of savoy. I will make this recipe often!

Mar 02, 2010

Just made this. My husband did not like the amount of carrots in the soup - I would have to agree - use less. Otherwise it was good. Especially loved the squash (I had some left over that was not used in another recipe) - it really added a good flavor. All in all, an excellent soup - don't think there will be a lot of liquid to this soup.

Feb 04, 2011

This soup was so good that my kids asked for seconds and possibly thirds of it. The only thing I used different was ground turkey rather than ground beef. My family thought it was great and they asked that I make it again, I also made if for church potluck and came home with an empty pot!

Sep 23, 2011

This was really quite tasty. The store did not have savoy cabbage, so I had to use bok choy. I also did not put the full amount of carrots in. I did have to increase the water as my veggies started to stick to the bottom of the pot. I also did not have flavored salt or garlic salt, but adding pepper at the end was fine. It is very hearty. My favorite part was the squash and while I did not measure it, I used a whole buttercup squash, so I'm sure there was more than 3 c. Definitly make again.

Nov 22, 2010

Wonderful recipe! I also used 3/4 cup of water. Also used Baby Bella mushrooms. Even my friend who despises vegetables loved it. Delicious and fulling!

Mar 01, 2010

Delicious. Easy and fun to make.

Nov 05, 2013

My kids (9 and 6) usually don't like stew like dishes but they did eat some of this. I had more than 3 cups of butternut squash, so I added water that was flavored with tomato paste. I used ground chicken, which I browned with onion and garlic. I used a homemade taco seasoning that I got from allrecipes, and that allows me to control the level of heat and spice I put in. I keep it very mild for the kids. My husband and I then added a few dashes of hot sauce to our plates. I served it with crusty Whole Wheat bread.


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 6.6 g
  • 27%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 661 mg
  • 26%

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

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