Cheeseburger Vegetable Soup

Cheeseburger Vegetable Soup

24

"This is a really good and hearty soup, plus kids like it, and they are also getting their vegetables. If you want a Mexican flair, add nacho cheese soup from a can instead of the cheddar cheese soup. Garnish with chopped fresh chives."
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Ingredients

40 m servings 686 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 686 kcal
  • 34%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 2256 mg
  • 90%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
  3. Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.

Reviews

24
  1. 28 Ratings

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Most helpful positive review

I decided while cooking this that I'd tweak a few things to both add flavor and make it more "cheeseburgery". First I added Lawry's seasoning salt to the meat while it was cooking because my mo...

Most helpful critical review

I was very disappointed in this recipe after the rave reviews. It wasn't horrible but we felt the soup was very bland and runny. I'm not even sure its worth trying to fix up. Sorry

I decided while cooking this that I'd tweak a few things to both add flavor and make it more "cheeseburgery". First I added Lawry's seasoning salt to the meat while it was cooking because my mo...

This was a nice filling soup for a cold night. I threw in 3 cups of rice instead of two and the soup was very thick and chunky. I also had to sub cream of chicken soup for the cheddar cheese s...

I was really nervous to try this and boy was I relieved when it came out absolutely terrific!! Subbed Rice a Roni (without the seasoning) for regular rice and canned corn for mixed veggies. Co...

I was very disappointed in this recipe after the rave reviews. It wasn't horrible but we felt the soup was very bland and runny. I'm not even sure its worth trying to fix up. Sorry

I made thie soup in the crock pot at my camp ground, before long other children were coming around asking if we had any left over.. I did use the baby carrots instead of the sliced...

This was deeeeelicious! Made a few changes, though. I love Johnsonville Italian sausages, especially made as a "burger" with cheese dripping from it. So, I used mild Johnsonville Italian saus...

I loved this soup. I made some changes based on what I had on hand. I substituted the can of mixed veggies with a can of rinsed and drained black beans. I added a clove of chopped garlic, delete...

Yum! I made this for dinner, gave some to my neighbors and my mom. Everyone raved and wants the recipe. A good "stick to your ribs" kind fo soup. Very easy too. This will become a regular.

I was looking for something simple and filling to bring to work (and make use of a bunch of ingredients I had lying around), and this fit the bill. Delicious! I made a LOT of changes based on t...