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Hearty Vegetable Hamburger Soup

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

"You'll get a thumbs-up when you serve this veggie-packed soup," says Diane Mrozinski of Essexville, Michigan. You can substitute ground turkey for the beef, if you like, and easily double or triple the recipe to serve more people.

Ingredients

  • 1/4 pound ground beef
  • 1/4 cup chopped onion
  • 1-1/2 cups water
  • 1/4 cup thinly sliced carrot
  • 1-1/2 teaspoons beef bouillon granules
  • 1 can (5-1/2 ounces) V8 juice
  • 1/4 cup frozen corn
  • 1/4 cup frozen peas
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup sliced zucchini
  • 1/8 teaspoon dried basil
  • Dash pepper
  • 1/2 cup cooked elbow macaroni

Directions

  1. In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, carrot and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Add the V8 juice, corn, peas, mushrooms, zucchini, basil and pepper. Simmer 6-8 minutes longer or until vegetables are tender. Add macaroni; heat through.

Nutrition Facts

1 each: 202 calories, 6g fat (2g saturated fat), 28mg cholesterol, 869mg sodium, 23g carbohydrate (7g sugars, 3g fiber), 14g protein.

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