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Hamburger Rice Soup

Hamburger Rice Soup

Chris Steele

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

MRSNAGEL
99
1/5/2005

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.

brigette
47
1/11/2007

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!

AHP
43
2/7/2003

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.