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Jen's Hamburger Soup

Jen's Hamburger Soup

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Jen Andrewslove

A hearty dish that I've made a hundred different ways by varying the ingredients, but this time I found a winning combination! Enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 661 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Place carrots in a large, heavy pot, then layer mushrooms, corn, Savoy cabbage, butternut squash, tomatoes, and water on top. Cover and bring to a boil over medium-high heat.
  2. While the soup is coming to a boil, heat a large skillet over medium-high heat and stir in the ground beef and taco seasoning. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add beef to the soup, and reduce heat to medium. Continue simmering until the carrots are tender, about 1 hour.
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Reviews

pinkimmie
6
11/20/2011

The recipe was good, but next time I will chop up an onion and some garlic to add to it.

JEKURS
5
3/2/2010

Just made this. My husband did not like the amount of carrots in the soup - I would have to agree - use less. Otherwise it was good. Especially loved the squash (I had some left over that was not used in another recipe) - it really added a good flavor. All in all, an excellent soup - don't think there will be a lot of liquid to this soup.

PeeDee
4
3/3/2010

This recipe has all the things I like .....easy, healthy, inexpensive, can be served more than one day, and is delicious! I made two minor changes: I increased the water to 3/4 cup and used regular cabbage instead of savoy. I will make this recipe often!