Hamburger-Vegetable Soup

Cindi Bauer


With a few cans of soup, some fresh vegetables, and a bit of ground beef, this made for one heck of a hearty soup!


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Stove Top


  • 3/4 lb.
    ground beef
  • 1 to 1-1/2
    tablespoons vegetable oil
  • 1 small to
    medium sized onion, chopped
  • 1 cup
    (cut-up) russet potatoes, cut into 1/2" cubes
  • About
    1-1/2 cups thinly sliced baby carrots
  • Season
    with salt & pepper, according to taste
  • 2 soup can(s)
    of water
  • 1 can
    (10.75 oz.) condensed tomato soup
  • 1 can
    (11.25 oz.) condensed bean with bacon soup
  • 1 can
    (10.5 oz.) condensed vegetable soup with beef stock

How to Make Hamburger-Vegetable Soup


  1. In a skillet, brown the ground. While the meat is browning, season it with a bit of salt and pepper. (If need be, add a bit of vegetable oil to cook the meat.) Drain off any excess grease, and set meat aside.
  2. In a large stock pot over medium-low heat, add 1 to 1-1/2 tablespoons of vegetable oil.
  3. To the pot, add the onion, carrots, and the potatoes.
    Season the vegetables with a bit of salt and pepper. Sauté the vegetables for about 6 minutes.
  4. Add the cooked beef, canned soups and water to the pot, and stir.
  5. Bring soup to a boil, then reduce the heat to a low simmer, and simmer the soup for 30 minutes.

Printable Recipe Card

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