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Zesty Hamburger Vegetable Soup

You won’t face early afternoon hunger when you pack this soup for lunch. Freeze leftovers in small batches so you can enjoy them anytime. —Kelly Milan, Lake Jackson, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings (3-3/4 quarts)

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2 cups sliced celery
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 4 cup water
  • 2 medium red potatoes, peeled and cubed
  • 2 cups frozen corn
  • 1-1/2 cups uncooked small shell pasta
  • 4 pickled jalapeno slices, chopped
  • 4 cups V8 juice
  • 2 cans (10 ounces each) diced tomatoes with green chilies
  • 1 to 2 tablespoons sugar

Directions

  • In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, potatoes, corn, pasta and jalapeno.
  • Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Add the remaining ingredients; cook and stir until heated through.

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