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Nutrition Facts
Serving Size 1 (441g) Recipe makes 4 servings
Calories 290
Calories from Fat 68		(23%)
Amount Per Serving		%DV
	Total Fat 7.6g	11%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.4g
Cholesterol 39mg		13%
Sodium 1242mg		51%
Potassium 803mg		22%
Total Carbohydrate 40.3g		13%
	Dietary Fiber 4.4g	17%
	Sugars 5.2g
Protein 16.3g		32%
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Comfy Soup Night

HeatherFeather

Healthy Hamburger & Green Bean Soup

Recipe #17591 | 30 min | 5 min prep | add private note

⁽³⁴⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Jan 20, 2002

I make this thick, comforting soup often for my family during the cold winter months. It is so fast & easy to fix and it is rather low in fat and calories. This makes 4 very large servings. To reduce sodium, you may use low sodium green beans if you prefer. I adapted this recipe from "Fast,Cheap,& Easy," by JoAnna Lund. Condensed cream of tomato soup and condensed regular tomato soup are interchangeable in this recipe, no alterations necessary... the important part is that it is indeed a condensed version of tomato soup, as opposed to ready to serve.

SERVES 4 (change servings and units)

Ingredients

1/2 lb lean ground beef
1 cup onion, chopped
1 (10 3/4 ounce) can condensed cream of tomato soup (original version called for low fat or low sodium, I use regular)
1 (8 ounce) can tomato sauce
1 1/2 cups water
2/3 cup instant rice, uncooked
1 (15 ounce) can cut green beans, rinsed & drained
2 teaspoons dried parsley flakes
1/8 teaspoon ground black pepper
butter-flavored cooking spray

Directions

1
Spray a large saucepan with cooking spray.
2
Brown beef and chopped onions over medium heat until cooked though; drain any fat.
3
To the browned meat& onions, add the can tomato soup, tomato sauce, and water.
4
Bring to a boil, then add uncooked instant rice, green beans, parsley, and black pepper; stir well.
5
Cover and reduce heat to low; let simmer for 15 minutes or until rice is tender, stirring once or twice.

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Featured Reviews for This Recipe

From: ohNeiko

On Sep 26, 2009

Easy and using thing I almost always have on hand. I substituted beef broth for the water and added about a clove of garlic. Thanks for posting!

0 people found this review helpful

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From: bmcnichol

On Jul 7, 2009

This was good and easy to make but I thought it needed more seasonings. I doubled the recipe but followed it exactly other then I didn't spray my pan with cooking spray before adding the meat. We ate it for dinner and I also took it for lunch the next day. The next day it was more like a thick stew that I ate with a fork.

0 people found this review helpful

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From: MizzNezz

On Mar 18, 2002

This is a thick, very good, very satisfying soup. I made the recipe just as posted, except for adding lots of cracked pepper. This was to be a first course for St. Patricks day dinner, but decided to have it on Sat with a big loaf of french bread. Glad we did. It may be too much of a soup to start a meal. This soup IS a meal. Delicious!! Thanks Heather Feather!

6 people found this review helpful

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From: Impera_Magna

On Jan 15, 2006

This is an excellent recipe and is simple to make. The perfect dinner for a chilly night. I doubled the recipe but, instead of 2 cans of green beans, I used one can and added a mixture of veggies I had in my freezer. I served it with crusty sour dough rolls and loved it. I've made it several times since, including a quadruple batch when I had a large number of guests staying w/ me over New Years. Thanks for posting the perfect veggie beef soup recipe! I love it!

5 people found this review helpful

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