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Vegetable Hamburger Soup

This filling soup is a favorite in our family and is fast to prepare. It is the one food I take most often to friends who are in need of a helping hand.—Eleanor Bell, Utica, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 70 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup diced peeled potatoes
  • 1 cup sliced carrots
  • 1 cup shredded cabbage
  • 1 cup sliced celery
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1/4 cup uncooked long grain rice
  • 3 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 bay leaf

Directions

  • In a Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender, stirring occasionally. Discard bay leaf.
Nutrition Facts
1 each: 157 calories, 5g fat (2g saturated fat), 28mg cholesterol, 752mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 12g protein.

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