Hamburger Soup I

Hamburger Soup I

204 Reviews 17 Pics
  • Prep

    15 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 5 m
Recipe by  akhowell

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

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Adjust Servings

Original recipe yields 8 servings



  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 (204)

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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!

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Hearty Hamburger Soup


next recipe:

Hamburger Rice Soup