1 of 5 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (354g) Recipe makes 12 servings The following items or measurements are not included below: 1/4 teaspoon seasoning salt
Calories 219
Calories from Fat 75		(34%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 3.2g	15%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.5g
Cholesterol 49mg		16%
Sodium 652mg		27%
Potassium 638mg		18%
Total Carbohydrate 19.8g		6%
	Dietary Fiber 2.9g	11%
	Sugars 5.2g
Protein 17.8g		35%
detailed view... how is this calculated?

people who like this recipe also like:

Old Widow Walker's Ziploc Omelettes

By: Pot Scrubber

Quick Chinese Fried Rice

By: Charlotte J

Asian Mist

By: evelyn/athens

Bacon Cheeseburger Pasta

By: Kim127

Peanut Butter Cup

By: Kim127

Hearty Hamburger Soup

Recipe #211580 | 55 min | 10 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: Engrossed
Feb 14, 2007

This is a much played with recipe. I like a nice hearty, chunky soup. Lucky me, that I hadn't posted this one yet when the RSC #9 ingredients list was revealed. Because this already had 5 ingredients from it! My work was done for entry #1. This became my most popular recipe in the contest. Spot 6 when sorted by rating. Hope you try it and love it too! **Several reviewers have used broth in place of the water which will give you a more intense flavor...The reason I didn't have it in the ingredients is because most onion soup mixes have beef bouillon in them.**

SERVES 12 (change servings and units)

Ingredients

2 lbs lean ground beef
1 white onion, peeled and diced
1/4 teaspoon ground black pepper, more to taste
1/2 teaspoon dry oregano, more to taste
1/2 teaspoon dry basil, more to taste
1/4 teaspoon seasoning salt
1 (1 1/2 ounce) envelope onion soup mix
6 cups water, more to desired consistency
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can corn, drained
1 cup celery, sliced
1/4 cup celery leaves, coarsely chopped
1 cup fresh carrot, sliced
1 cup white potato, peeled and cut into small cubes
garlic salt, to taste
shredded parmesan cheese, to serve
sour cream, to serve

Directions

1
Brown ground beef and onion in a large pot. Drain if needed.
2
Add spices and onion soup mix.
3
Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
4
Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
5
Season to taste with garlic salt.
6
Serve with shredded parmesan cheese and sour cream.

Questions about this recipe?

Browse similar recipes by category

Course > Soups
Main Ingredient > Vegetables > Potatoes
Main Ingredient > Vegetables > Corn
Main Ingredient > Vegetables > Tomatoes
Main Ingredient > Meat > Beef > Ground Beef
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: KadesMom

On Feb 6, 2009

Soooo good!!!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Diana Shrome

On Oct 28, 2008

YUMMY...Very good ..left out the salt, figured the soup mix and soy had plenty of that already..I cooked noodles seperately though, to keep them firm, hate soggy noodles..LOL people are so funny, they change the recipe, then give it a lower rating as they didn't care for the taste..LOL too funny..

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Bev

On Apr 15, 2007

Wonderful and very easy soup to prepare! I doubled the heartiness by using beef broth in place of the water, otherwise I made as directed for a wonderful and very tasty soup! I will hold on to this recipe for the future to make again! Thanks so much, Engrossed, for this great recipe : )

4 people found this review helpful

Was this review helpful to you? YES | NO

From: NcMysteryShopper

On Mar 18, 2007

Everyone enjoyed this soup tremendously. I loved how easy it was to prepare. I added about 2 cups of extra water and let the soup simmer for a few hours until dinner. I also added about a cup of leftover cooked rice to the soup because I needed to do something with it. We ate it exactly as described the first time and it was excellent. The second bowls were topped with grated Cheddar Cheese and that was OMG Excellent!!! I halved the recipe and believe that 1/2 the recipe is more like 8 servings. I will be making this again! Good Luck Chef!!!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 26 reviews