Hamburger Soup II recipe

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Ingredients

1 ½ pounds lean ground beef
2 large potatoes, sliced
2 stalks celery, sliced
salt and pepper to taste
2 onions, thinly sliced
1 (15 ounce) can peas
3 small carrots, sliced
1 (10.75 ounce) can condensed tomato soup
1 ¼ cups water

Nutrition Info

492 calories
carbohydrate: 41 g
cholesterol: 85.1 mg
fat: 24.7 g
fiber: 6.6 g
protein: 26.4 g
saturatedFat: 9.7 g
servingSize: -
sodium: 529.6 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

  2. Place a the potatoes in a layer to cover the bottom of the slow cooker. Sprinkle the celery over the potatoes, and cover with a layer of ground beef. Season each layer with salt and pepper. Throw in the carrots, onions and peas. Mix together the tomato soup and water, and pour over the top. Cover, and set to low for 6 to 8 hours.

Recipe Yield

6 servings

Recipe Note

A slow-cooked soup that makes a hearty and satisfying meal.

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