Hearty Hamburgerricevegetable Soup Recipes

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HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.

Provided by Sadie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 7

Number Of Ingredients 17

¾ cup chopped celery
¾ cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
¼ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed

Steps:

  • In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
  • Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

HAMBURGER SOUP I



Hamburger Soup I image

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

Provided by akhowell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h5m

Yield 8

Number Of Ingredients 12

1 pound lean ground beef
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
6 cubes beef bouillon
5 cups water
1 (8 ounce) can tomato sauce
1 (16 ounce) can diced tomatoes
1 teaspoon salt
1 (10 ounce) package frozen corn kernels
1 teaspoon dried basil
3 tablespoons ketchup

Steps:

  • In a medium skillet, brown hamburger over medium heat. Drain off fat.
  • 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.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 16.5 g, Cholesterol 37.3 mg, Fat 7.5 g, Fiber 2.8 g, Protein 13.7 g, SaturatedFat 2.8 g, Sodium 1338 mg, Sugar 7.2 g

HEARTY HAMBURGER SOUP



Hearty Hamburger Soup image

A stick to your ribs thick and hearty soup, filling and very good. Easy and quick to make. A family favorite in our house! Serve with fresh biscuits.

Provided by SHARILEE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h30m

Yield 10

Number Of Ingredients 14

1 ½ pounds ground beef
1 onion, minced
4 carrots, minced
3 celery ribs, thinly sliced
½ cup barley
1 (28 ounce) can diced tomatoes
2 cups water
3 (10 ounce) cans beef broth
1 (10.75 ounce) can condensed tomato soup
1 bay leaf
1 tablespoon parsley
1 teaspoon minced garlic
½ teaspoon dried thyme
ground black pepper, to taste

Steps:

  • Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
  • Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 20.2 g, Cholesterol 41.4 mg, Fat 8.9 g, Fiber 2.8 g, Protein 14.7 g, SaturatedFat 3.4 g, Sodium 622.2 mg, Sugar 4.9 g

CONTEST-WINNING HEARTY HAMBURGER SOUP



Contest-Winning Hearty Hamburger Soup image

At family get-togethers, our children always request this spirit-warming ground beef soup along with a fresh loaf of homemade bread and tall glasses of milk. This hamburger soup has robust flavor, plenty of fresh-tasting vegetables and is easy to make. -Barbara Brown, Janesville, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1 pound ground beef
4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1/2 cup chopped celery
4 teaspoons beef bouillon granules
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1 cup cut fresh or frozen green beans

Steps:

  • In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.

Nutrition Facts : Calories 178 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 984mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

HEARTY CHICKEN VEGETABLE SOUP I



Hearty Chicken Vegetable Soup I image

This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be beat when served with fresh thick sliced bread on the side!!

Provided by Diane H

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h55m

Yield 40

Number Of Ingredients 14

1 (3 pound) whole chicken
1 onion, cut into thick slices
5 stalks celery, thickly sliced
1 tablespoon salt
1 teaspoon packed fresh basil leaves
1 teaspoon coarse ground black pepper
5 carrots, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 pound fresh mushrooms, sliced
1 red bell pepper, sliced
12 ounces fresh tortellini pasta
2 tablespoons chicken soup base
2 cups uncooked egg noodles

Steps:

  • Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
  • Remove chicken from pot with slotted spoon and set aside for later.
  • Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
  • While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

Nutrition Facts : Calories 79.9 calories, Carbohydrate 6.3 g, Cholesterol 18.7 mg, Fat 3.2 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 328 mg, Sugar 1.3 g

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

Provided by Guy Fieri

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 21

Olive oil, for coating pan
1/4 cup diced sweet onion, such as Maui or Vidalia
2 organic carrots, peeled and cut into coins
2 ribs celery, sliced
1 clove garlic, peeled
Kosher salt and freshly ground black pepper
2 cups torn kale leaves
1/2 cup corn kernels (fresh or frozen)
1/2 cup edamame, shells removed
1/2 cup diced red bell pepper
3 quarts Fortified Broth, recipe follows
3 quarts low-sodium chicken broth
2 roasted chicken carcasses
2 to 3 black peppercorns
2 ribs celery
1 carrot, peeled
1 onion, peeled and cut in half
1 clove garlic, peeled
4 sprigs fresh thyme
1 bay leaf
Kosher salt

Steps:

  • Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve.
  • Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.

HEARTY HAMBURGER VEGETABLE SOUP



Hearty Hamburger Vegetable Soup image

Oregano really shines in this hearty soup from field editor Traci K Wynne, Denver, Pennsylvania. "It smells delicious while it's cooking and makes a great lunch or dinner. You could use lima beans instead of the green beans."

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 13

1 pound ground beef
1 medium onion, chopped
1/2 large green pepper, diced
4 garlic cloves, minced
8 cups beef broth
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 package (9 ounces) frozen cut green beans
1 can (8 ounces) tomato sauce
1 cup ditalini or other small pasta
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and pasta are tender.

Nutrition Facts : Calories 182 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 808mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

MOM'S HAMBURGER SOUP



Mom's Hamburger Soup image

I made a pot of Mom's Hamburger Soup this afternoon which is really smelling and tasting good. And I just emailed my daughter and asked her to bring home some crusty rolls from Panera's to have with it. This is a thick and hearty soup -- perfect for dunking the bread. It's cold outside, so this will be great for supper tonight. Since it's one of those recipes that isn't written down, I decided to post it while everything is fresh on my mind. Mom always used spaghetti, but I think it gets too mushy when the soup is warmed up for the 2nd or 3rd time. And she didn't use the steak seasoning, but to me it seems to lift the taste of the meat and tomatoes.

Provided by Tona C.

Categories     Meat

Time 3h

Yield 8 quarts, 24 serving(s)

Number Of Ingredients 10

2 lbs hamburger
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons onion flakes
2 (16 ounce) cans diced Italian-style tomatoes, with juice
2 (46 ounce) cans tomato juice
2 teaspoons italian seasoning (optional)
2 (16 ounce) packages frozen mixed vegetables
1 cup white rice, uncooked (or raw spaghetti broken into 2-inch pieces)
2 cups hot water

Steps:

  • Use 8 quart stock pot.
  • Combine first 4 ingredients and cook together until hamburger is loose and no longer pink. Do not overcook. Drain off grease and return meat mixture to the stock pot.
  • Add the diced tomatoes, tomato juice and steak seasoning to the meat mixture; simmer on low heat for 30 minutes. Stir after 15 minutes.
  • Add the frozen mixed vegetables; simmer on low heat for 60 minutes, stirring every 15 minutes.
  • Add the rice and 2 C water; continue to simmer for about 60 minutes stirring frequently. Add additional water if soup is too thick.

Nutrition Facts : Calories 157.7, Fat 4.7, SaturatedFat 1.7, Cholesterol 25.4, Sodium 623.5, Carbohydrate 19.4, Fiber 2.8, Sugar 5.5, Protein 11

HEARTY HAMBURGER/RICE/VEGETABLE SOUP



Hearty Hamburger/Rice/Vegetable Soup image

This is an excellent soup for a cold Winter's evening, or for that matter, just about any old day. It's simple to put together, and probably can be done with ingredients you already have on hand. And like many soups and stews; it tastes even better when reheated the next day.

Provided by Andy Anderson !

Categories     Other Main Dishes

Time 1h20m

Number Of Ingredients 14

1 1/2 lb ground sirloin
6 c beef broth
2 c carrots, sliced on the bias, 1/2 inch thick
1 c coarsely chopped, yellow onion
1/5 c celery, sliced on the bias, 1/2 inch thick
1/2 c green pepper, diced
1/2 c long-grain white rice
1 tsp table salt, or to taste
1 tsp freshly ground black pepper, or to taste.
2 medium bay leaves
1/4 c catsup
28 oz canned tomatoes with juice, i prefer hunts petite diced
8 oz tomato sauce
2 Tbsp tomato paste

Steps:

  • 1. Brown the ground sirloin over medium high heat, in a large pot that will hold all the other ingredients.
  • 2. Add the tomato paste, and stir until fragrant, about 3 to 4 minutes.
  • 3. Add the beef broth, catsup, canned tomatoes, and tomato sauce, and stir until the ingredients begin to simmer.
  • 4. Add the remaining ingredients and combine.
  • 5. Bring to a boil, and then reduce to a simmer.
  • 6. Continue to simmer, uncovered, for about one hour.
  • 7. Serve immeadiatly with such sides like crackers, crispy bread, some shredded cheese, and sliced hot peppers. And maybe a glass of white wine, in front of a nice fire.
  • 8. Keep the faith, and keep cooking.

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