Hamburger Soup

Rae Perkins


My family loves this quick and hearty soup - it is also fairly inexpensive to make. You can add any extra vegetables you like.

This recipe makes a LOT but it freezes well either in individual servings or for one or two more meals. There are three of us and we can usually eat it about three or four times before it's gone.

My husband likes it with his 'biscuit garlic rounds' (pictured). I will post those one day soon when I have a few minutes.


★★★★★ 1 vote
30 Min
1 Hr


3 lb
4 qt
tomatoes, canned and chopped, with liquid
1 can(s)
tomato soup, family size
1 can(s)
mixed vegetables - institutional size
1 can(s)
2 can(s)
cut green beans
2 can(s)
potatoes, small and whole
garlic powder
onion powder
salt and pepper


1Brown hamburger; pour off grease.
2Add tomatoes. I use home-canned tomatoes - YUMMO!
3Drain mixed vegetables, corn, and green beans, then add to soup.
NOTE: If you can't find the institutional size mixed vegetables, use 4 large (28 oz) cans.
4Drain potatoes; slice in 1/2 or in 1/4, whichever size you like best, then add to soup. (You can add the water from one or two cans if you want the soup thinner),
5Add garlic powder, onion powder, salt, and pepper to taste.
6Simmer for about 1 hour, stirring often to make sure soup doesn't stick to pan.
7Serve with hot rolls, garlic bread, crackers, grilled cheese, or my favorite - plain old bread and butter!

About this Recipe

Course/Dish: Beef Soups