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Hamburger Veggie Soup

"I can't wait for chilly weather just so I can make this hearty soup!" notes Sandra Koch from Elyria, Ohio. "I came across the recipe a few years ago, and my family fell in love with it. "You'll love it,'s priced at a mere 68 cents a bowl.
  • Total Time
    Prep: 30 min. Cook: 30 min.
  • Makes
    10 servings (2-1/2 quarts)


  • 1-1/2 pounds ground beef
  • 2 cups diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour


  • In a large saucepan, cook the beef, onions, carrots, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in broth, tomatoes, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • In another saucepan, melt butter over medium-low heat. Stir in flour until smooth. Cook and stir for 6-8 minutes or until mixture turns golden brown (do not burn). Carefully stir into soup. Cover and simmer for 15 minutes or until thickened, stirring occasionally.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Nutrition Facts
1 cup: 208 calories, 11g fat (4g saturated fat), 33mg cholesterol, 366mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 14g protein.

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