This Easy Burger Soup is perfect for those dreary cold days when you don’t have much time – or energy – to make dinner.
This recipe comes from frequent contributor, Holly Clegg. She says when she has a big pot of hearty Easy Burger Soup brewing on the stove, it puts a smile on everyone’s face.
Soup’s also a terrific way to get vegetables into everyone’s diet without too many complaints!
Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!
Update on Holly: Holly was diagnosed with gastric cancer in 2018. For the latest on Holly’s health, see her Instagram page.
You can learn more about Holly’s Cancer Journey and donate to the Holly Clegg Gastric Cancer Research Fund at MD Anderson Cancer Center on her behalf.
Burger soup makes dinner a breeze
I like serving this Easy Burger Soup in bowls, but my children always put it into mugs. I guess it gives them an excuse to drink every last drop!
What I also like about this burger soup recipe is that I can make it with little advanced planning.
I always have a tube of ground sirloin in the freezer and canned vegetables in my pantry or frozen vegetables in the freezer. (You can substitute frozen for canned, if you like.)
However, you can make it even easier by doubling the recipe and freezing half for another night when you don't have time to cook.
Just thaw the soup in the refrigerator and heat up on the stovetop or in the microwave.
Best of all, this burger soup recipe is naturally gluten free!
Give Holly’s cookbooks for the holidays!
They make wonderful holiday gifts for anyone who loves to cook or who wants to start eating in a better-for-you, more wholesome way. (They’re great for New Year’s Resolutions!)
Some of my favorites are:
More awesome recipes from Holly Clegg
Easy Burger Soup
- 1 pound ground sirloin
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 (15-ounce) can tomato sauce
- 1 (141/2-ounce) can chopped tomatoes
- 4 cups water
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 cup sliced peeled carrots (in rings)
- (11-ounce) can corn, drained
- 1/3 cup rice, uncooked
- In large pot, cook meat, onion, and garlic until meat is done. Drain any excess liquid.
- Add tomato sauce, tomatoes, water, salt, pepper, Worcestershire sauce, bay leaf, and carrots. Bring to boil, lower heat, cook 10 minutes.
- Add corn and rice, continue cooking over medium heat until rice is done and carrots are tender, 30 - 40 minutes. Add more water if too thick. Serve.
- Serving size: 1/8 of recipe
- Calories: 160
- Calories from Fat: 25 (16%)
- Total Fat: 3g
- Saturated fat: 1g
- Unsaturated fat: 2g
- Sodium: 482mg
- Total Carbohydrates: 21g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
Diabetic Exchanges: 1.5 very lean meat, 1 starch, 1 vegetable
Recipe and photo used with permission of the author.