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.
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 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!
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 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!
Delicious. Easy and fun to make.
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.
* 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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