This is the very best Hamburger Vegetable Soup I’ve ever eaten. Growing up, it was a staple recipe at our house and now it’s become one of my husband’s favorites, too.
Our children also love this soup — especially when topped with shredded cheese! It’s delicious paired with Bread Machine Buttery Rolls and the perfect way to warm up a chilly winter evening.
Hamburger Vegetable Soup
- 2 lbs. ground beef
- 2 cups chopped onion
- 2 cups peeled and diced potatoes
- 2 cups sliced carrots
- 2 cups shredded cabbage
- 4 (14.5-oz) cans diced tomatoes
- 1/2 cup brown rice, uncooked
- 6 to 10 cups water
- 1 1/2 to 2 1/2 Tablespoons salt
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 2 bay leaves
Brown ground beef and onion together until meat is lightly browned. Drain off excess fat. Add all remaining ingredients and bring mixture to a boil.
Cover and simmer for two to four hours. Check periodically and add more water, if needed. Remove bay leaves and serve.
Makes 18 to 20 cups of soup. Can be stored in the refrigerator for up to four days.
A pot will usually make enough for at least three meals for our family. We like it enough that we’ll eat it two or three days in a row!
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