Tomato-Hamburger Soup
- Ready In:
- 4hrs 5mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 (46 ounce) can V8 vegetable juice
- 2 (16 ounce) packages frozen mixed vegetables
- 1 lb ground beef, cooked & drained
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 2 teaspoons instant minced onion
- salt
- pepper
directions
- In a 5-quart slow cooker combine the first five ingredients; mix well.
- Cover and cook on high for 4 hours.
- Season with salt and pepper.
- You could probably cook this on low for 6-8 hours as well.
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Reviews
-
This was a very easy soup to make. I followed the recipe exactly as written other then I thawed my mixed veggies. I cooked this on high for four hours but the veggies were still crunchy so I cooked it for another two hours. We all enjoyed this but I think it could have used more seasoning. I will make again but maybe add some garlic and maybe a beef boullion cube.
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This soup is definitely one that gets better as it sits..the flavors blend and deepen. I did however add 1 t. each marjoram and parsley, along with 1 1/2 t. garlic powder. The salt I used was seasoned, and I used 1 pkg of california veggie mix and another of mixed carrots, green beans and corn. It did take my slowcooker more like 6 hours on high to get the veg so it wasn't crunchy "raw" and was more like crunchy ala dente. I love the ease of this recipe and versatility of it. I think I will try making the ground beef into timy meat balls next time for some variety. I am sure some people may want to add pasta or rice for a heartier soup, but I thought it was thick and flavorful without.