Tomato Hamburger Soup Recipe
As a full-time teacher, I only have time to cook from scratch a few nights each week. This recipe makes a big enough batch to feed my family for 2 nights. - Julie Kruger, St. Cloud, Minnesota
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- salt and pepper to taste
- 1 pound ground beef cooked and drained
- 2 teaspoons dried minced onion
- 1 can (10-3/4 ounces) condensed cream of mushroom soup undiluted
- 1 can (46 ounces) v8 juice
- 2 packages (16 ounces each) frozen mixed vegetables
- Carbohydrate 0.21152020906947 g
- Cholesterol 25.7035676333333 mg
- Fat 5.67265777015338 g
- Fiber 0.0149456446182187 g
- Protein 7.05343687377588 g
- Saturated Fat 2.21779053588626 g
- Serving Size 1 1 serving (38g)
- Sodium 31.2292184152293 mg
- Sugar 0.196574564451251 g
- Trans Fat 0.812260300269202 g
- Calories 82 calories
Directions In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on high for 4-5 hours or until heated through. Season with salt and pepper. Yield: 12 servings (3 quarts). Vary the flavor of Tomato Hamburger Soup each time you make it by using different blends of frozen mixed vegetables. Originally published as Tomato Hamburger Soup in Taste of Home Ground Beef Cookbook 1999, p64 Nutritional Facts 1 serving (1 cup) equals 125 calories, 5 g fat (2 g saturated fat), 20 mg cholesterol, 494 mg sodium, 12 g carbohydrate, 2 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend
