Hamburg Soup

Name: Hamburg Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. hamburg; 5 3/4 c. tomato juice; 1 c. stewed tomatoes (1 medium can); 1 bay leaf; 1 tsp. garlic powder; 2 c. chopped celery; 1 c. carrots, chopped; 2 tsp. basil; 2 tsp. onion flakes; 1 small can mushrooms; 2 c. string beans; 2 c. cabbage, chopped

Eats Now Editorial Team · 461 kcal · Soups & Stews

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Hamburg Soup – a delicious recipe with hamburg, tomato juice, tomatoes, bay leaf, garlic powder, celery. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 lb. hamburg
5 3/4 c. tomato juice
1 c. stewed tomatoes (1 medium can)
1 bay leaf
1 tsp. garlic powder
2 c. chopped celery
1 c. carrots, chopped
2 tsp. basil
2 tsp. onion flakes
1 small can mushrooms
2 c. string beans
2 c. cabbage, chopped

1
Brown hamburg.
2
Add all your vegies and simmer for 2 hours. You can add more water.
3
Put a couple bouillon cubes in.
4
I put enough water to make as much broth that's needed.
5
I don't use salt, but I put a little pepper and onion powder or to your taste.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. hamburg, 5 3/4 c. tomato juice, 1 c. stewed tomatoes (1 medium can), 1 bay leaf, and more.

Yes, Hamburg Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
461 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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