Cheeseburger Vegetable Soup

22 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  Charlotte

“This is a really good and hearty soup, plus kids like it, and they are also getting their vegetables. If you want a Mexican flair, add nacho cheese soup from a can instead of the cheddar cheese soup. Garnish with chopped fresh chives.”

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Adjust Servings

Original recipe yields 6 + servings



  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
  3. Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.

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Reviews (22)

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This was a nice filling soup for a cold night. I threw in 3 cups of rice instead of two and the soup was very thick and chunky. I also had to sub cream of chicken soup for the cheddar cheese soup, but it still turned out nicely!



I decided while cooking this that I'd tweak a few things to both add flavor and make it more "cheeseburgery". First I added Lawry's seasoning salt to the meat while it was cooking because my mom always added it to her homemade hamburger patties when I was growing up. I threw in some minced garlic with the meat and veggies as well. Since I didn't have celery (and don't eat it on my cheeseburgers anyway), I just added some celery salt for the flavor, as well as chili powder. Used cream o' chicken soup and frozen veggies since it's what I had. Went lighter on the velveeta and milk (about half), but added some shredded mild cheddar (which I also put on top w/ the sour cream/chives for garnish). And since my idea of a really good cheeseburger includes dill pickles, I added 4 teaspoons of PICKLE JUICE for an extra tang. I personally think this was the perfect touch. So yummy - thanks Charlotte for the great idea for a recipe!



I was really nervous to try this and boy was I relieved when it came out absolutely terrific!! Subbed Rice a Roni (without the seasoning) for regular rice and canned corn for mixed veggies. Coupled with a salad, what a great meal!

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Amount Per Serving (6 total)

  • Calories
  • 686 cal
  • 34%
  • Fat
  • 38.9 g
  • 60%
  • Carbs
  • 42.3 g
  • 14%
  • Protein
  • 40.1 g
  • 80%
  • Cholesterol
  • 125 mg
  • 42%
  • Sodium
  • 2256 mg
  • 90%

Based on a 2,000 calorie diet



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Vegetable Soup II


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V-Eight Vegetable Beef Soup