Hamburger Rice Soup

Hamburger Rice Soup

65 Reviews 5 Pics
Chris Steele
Recipe by  Chris Steele

“Very satisfying on a cold winter night. This soup has all the essentials, and it's quite delicious.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large saucepan over medium heat, saute the ground beef for 5 minutes, or until browned. Drain the excess fat and add the tomatoes with liquid, potatoes, carrots, onion, salt, rice, black pepper and water. Bring to a boil and reduce heat to low. Simmer for 1 hour and serve.

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Reviews (65)

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I tasted this soup after simmering for about a 1/2 hr and it just tasted like water. I added chili powder, garlic, and beef base and it turned out great! Without beef base there's nothing really to give it any flavor so that's an important ingredient.



This was great with modifications. I used 6 cups of water & 3 beef bouillon cubes as the base. Also added drained and rinsed kidney beans, 1 can corn, and sea shell pasta. Also used tomato puree'. REAL tasty!



This was so good! It was so easy to make& so filling, it really hit the spot. My husband and 2 year old daughter ate it up. I did add seasoning salt to the hamburger while I was cooking it, and a can of corn, and reduced the regular salt to 3 tsp. I will be making this again. Great recipe! Thank you.

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Amount Per Serving (6 total)

  • Calories
  • 346 cal
  • 17%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 1928 mg
  • 77%

Based on a 2,000 calorie diet



previous recipe:

Hamburger Soup I


next recipe:

Slow Cooker Lentil Rice Soup