Hamburger Soup I

Hamburger Soup I

akhowell 0

"A wonderful mix of vegetables and ground beef . . . great with homemade bread!"

Ingredients 2 h 5 m {{adjustedServings}} servings 185 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1338 mg
  • 54%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a medium skillet, brown hamburger over medium heat. Drain off fat.
  2. Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.
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Reviews 220

  1. 287 Ratings


I made this exactly as stated the first time and found it a bit bland. The second time I added two cloves of garlic, used 28 oz. diced tomatoes and 14 oz. tomato sauce, 4 c. beef broth, 1 c. mushrooms and 1 c. peas and it made a huge difference - everything else was the same. I have also tried this once with ground bison and it was fantastic!!!


YUM! This was so good and I'm not a huge soup fan. I replaced the bouillon and water with three cans of low sodium beef broth and added a cup of ditalini pasta towards the end. Great change of pace from boring vegetable soup!


This is an excellent basic soup. After reading the reviews I decided to make it heartier with a little more flavor. I left out the celery, added 14 ounce can of kidney beans, instead of bouillon cubes use 5T beef bouillon granules, 2 - 14ounce cans of Italian style stewed tomatoes, 1t black pepper, 1 1/2t Italian seasoning, and 1/4c ketchup. Wonderful flavor...a very hearty meal when combined with Parmesan Herb bread from this site!