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Tomato Hamburger Soup

As a full-time teacher, I only have time to cook from scratch a few nights each week. This recipe for hamburger tomato soup makes a big enough batch to feed my family for two nights. —Julie Kruger, St. Cloud, Minnesota
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    12 servings (3 quarts)

Ingredients

  • 1 can (46 ounces) V8 juice
  • 2 packages (16 ounces each) frozen mixed vegetables
  • 1 pound ground beef, cooked and drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 teaspoons dried minced onion
  • Salt and pepper to taste

Directions

  • In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on high for 4-5 hours or until heated through. Season with salt and pepper.

Crock-Pot Hamburger Soup Tips

Can I put frozen hamburger in the Crock-Pot?

Starting with frozen meat in a slow cooker is not the safest way to go. The low and slow temperatures give bacteria more opportunity to grow. If frozen is all you have, take a few minutes to thaw it in the microwave before adding to the slow cooker.

How long does hamburger soup last in the fridge?

3-4 days. Cooling your soup quickly will help it last longer, so divide it into smaller containers (also easy to grab and go, bonus!) before putting in the fridge.

Can you freeze hamburger soup?

This recipe will freeze just fine. Just make sure to slowly reheat on the stovetop to prevent the cream from curdling.
Nutrition Facts
1 cup: 125 calories, 5g fat (2g saturated fat), 20mg cholesterol, 494mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 9g protein.

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Reviews

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Average Rating:
  • gremaux
    Oct 4, 2020

    No comment left

  • mkokguy
    Sep 23, 2020

    I used ground turkey. Also added 2 cans diced tomatoes and about half a cup of frozen non breaded okra. I needed to git rid of. If was delicious. Okra did not make it slimy, family loved it. This is a keeper. Great for cold winter night.

  • pjmarquart
    Jun 14, 2020

    I used ground turkey as I currently don't eat red meat. I cannot eat corn due to abdominal surgery, so instead of using frozen mixed vegetables, I used a frozen mix of cauliflower, broccoli and carrots. It turned out great, especially after freezing it in smaller portions and pulling out of the freezer as needed.

  • recipehound54
    Dec 28, 2019

    I used reduced sodium V8 to drop the sodium level a bit and also added an extra teaspoon of the dried minced onion. This soup is one of the easiest recipes I've made in years and it's very tasty. I did cook it on low for the four hour period and found that it simmered through just fine. I always keep a few packages of cooked ground beef in one-pound amounts in our freezer and now I also keep a couple of packages of frozen mixed vegetables on hand along with an extra bottle of V8 so that I can throw together a delicious meal with almost no effort. A healthy soup that tastes great: win-win!

  • Dave
    Dec 10, 2019

    No comment left

  • cromyak
    Nov 27, 2019

    This was a super easy and delicious recipe!

  • Lynda1111
    Nov 18, 2019

    Very good. Better if you use diced beef

  • jinjer88
    Oct 31, 2019

    I usually cook soups and freeze 2/3 of it to eat later. This soup was soooo good I ate it all week 'til it was gone :-)

  • Hesprich
    Oct 18, 2019

    this is so delicious. I enjoy every time I make.

  • LadiesFriend
    Oct 15, 2019

    I’m getting hungry as I read the ingredient list plus it’s a chilly day. I’m going to make this for the weekend.