Recipe by Jen Andrewslove
"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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1 (16 ounce) package
1 (10 ounce) package
sliced fresh mushrooms
whole kernel corn, drained
Savoy cabbage, sliced
peeled, seeded and cubed butternut squash
1 (28 ounce) can
extra lean ground beef
1/2 (1 ounce) package
low-sodium taco seasoning
The recipe was good, but next time I will chop up an onion and some garlic to add to it.
Recipe was ok. I needed to add about 3 1/2 cups water and beef bullion to make it a soup. I used the whole packet of taco seasoning and one onion to give it more flavor.
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!
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.
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!
This was really good, my picky eater (age 7) ate the whole thing without complaining. I followed the recipe but I did add more water (maybe a Cup),some onion powder and 2 garlic cloves. After the beef was ready, I placed everything in a slow cooker on low for 4 hours, because I wasn't going to have time to make the soup later. Turned out fabulous.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Jen's Hamburger Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 33
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