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Hamburger Rice Soup

The aroma of this soup simmering on the stove makes the kitchen smell so good! My family agrees the second helping tastes even better than the first! If there are any leftovers, I pop them in the freezer. - Jean Fisher, Waynesboro, Pennsylvania
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    20 servings (5 quarts)


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 14 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 envelope onion soup mix
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1/2 cup uncooked long grain rice


  • In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomatoes, soup mix, Worcestershire sauce, salt, brown sugar, celery salt and pepper; bring to a boil. Add rice. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Hamburger Rice Soup makes a big batch, but it can be frozen in smaller batches or even in individual-serving-size portions.

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  • KemberTurner
    Feb 21, 2016

    I followed the recipe but i did add my own flare to it.... ( i do that with everything i cook) and I loved it. The house smells great and the food taste great

  • jmkasprak
    Jan 22, 2014

    The recipe calls for 14 cups of water. If I had used that much water, the soup would be incredibly bland. I assumed it was maybe 4 cups of water and got an average soup. I used fire roasted tomatoes, which made my taste buds ask for more kick, so I added cumin and chili powder. Then I added some garlic powder. Fantastic! I'm going to serve it with fresh cilantro and chopped green onions with Peppy Cheese Bread from this site. (Oh, and I used 1.5 lbs of ground chicken.) Now that "my" stew is good, it was hard for me to rate the actual recipe.

  • Bajaspeed
    Oct 2, 2012

    Not much flavor.

  • laupet
    Dec 8, 2010

    No comment left