Hamburger-Vegetable Soup, Sandy's

Megan Stewart


We had a wonderful dinner of soup and chili with my in laws, and this fantastic soup was simmering when we arrived. It smelled so fantastic, and tastes even better. My mother in law, Sandy, made a single recipe on one burner, and a double recipe on another, and we pretty much ate the entire double recipe between 5 people and taking some home for later! I am so happy to have this recipe, as my hubby really likes it, and I can now say I know why! This is the double recipe, according to can always halve the recipe, but as good as it is, you won't want to!


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Stove Top


  • 3 lb
  • 6 c
  • 6 medium
    carrots, chopped (about 2 cup)
  • 4 medium
    stalks celery, chopped (about 2 cup)
  • 2 large
    potato, cut into 1/2" cubes (about 2 cup)
  • 4 medium
    onions, chopped (about 1 cup)
  • 4 tsp
  • 2 tsp
    bottled brown bouquet sauce (omit)
  • 1/2-1 tsp
  • 2
    bay leaf
  • 1/4 tsp
  • two 28 oz
    can petite diced tomatoes
  • 46 oz
    can tomato juice
  • 2 can(s)
    corn, drained
  • 2 can(s)
    green beans, drained
  • ·
    italian seasoning

How to Make Hamburger-Vegetable Soup, Sandy's


  1. Cook and stir hamburger with Italian Seasoning until light brown, drain. Stir in remaining ingredients, heat to boiling. Reduce heat, cover and simmer just until vegetables are tender, about 20 min.
  2. I used the following:
    4 cans corn (the 2 color, white and yellow)
    3 cans cut green beans
    1 onion (Sandy omits)
    1 bag carrots, chopped
    1/2 bag celery
    3 cans diced tomatoes
    2 cans tomato juice
    2 cans tomato sauce (Sandy doesn't use)
    6 c water
    3 pounds hamburger
    Increase the Italian seasoning to compensate for the extra tomato sauce. Also I used 4 bay leaves, but could take 6.

Printable Recipe Card

About Hamburger-Vegetable Soup, Sandy's

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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