This is a really good and hearty soup, plus kids like it, and they are also getting their vegetables. If you want a Mexican flair, add nacho cheese soup from a can instead of the cheddar cheese soup. Garnish with chopped fresh chives.

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 + servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.

  • Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.

Nutrition Facts

686 calories; protein 40.1g; carbohydrates 42.3g; fat 38.9g; cholesterol 125.3mg; sodium 2256.3mg. Full Nutrition
Advertisement

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2011
I decided while cooking this that I'd tweak a few things to both add flavor and make it more "cheeseburgery". First I added Lawry's seasoning salt to the meat while it was cooking because my mom always added it to her homemade hamburger patties when I was growing up. I threw in some minced garlic with the meat and veggies as well. Since I didn't have celery (and don't eat it on my cheeseburgers anyway) I just added some celery salt for the flavor as well as chili powder. Used cream o' chicken soup and frozen veggies since it's what I had. Went lighter on the velveeta and milk (about half) but added some shredded mild cheddar (which I also put on top w/ the sour cream/chives for garnish). And since my idea of a really good cheeseburger includes dill pickles I added 4 teaspoons of PICKLE JUICE for an extra tang. I personally think this was the perfect touch. So yummy - thanks Charlotte for the great idea for a recipe! Read More
(5)

Most helpful critical review

Rating: 3 stars
01/20/2004
I was very disappointed in this recipe after the rave reviews. It wasn't horrible but we felt the soup was very bland and runny. I'm not even sure its worth trying to fix up. Sorry Read More
(2)
34 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/23/2011
I decided while cooking this that I'd tweak a few things to both add flavor and make it more "cheeseburgery". First I added Lawry's seasoning salt to the meat while it was cooking because my mom always added it to her homemade hamburger patties when I was growing up. I threw in some minced garlic with the meat and veggies as well. Since I didn't have celery (and don't eat it on my cheeseburgers anyway) I just added some celery salt for the flavor as well as chili powder. Used cream o' chicken soup and frozen veggies since it's what I had. Went lighter on the velveeta and milk (about half) but added some shredded mild cheddar (which I also put on top w/ the sour cream/chives for garnish). And since my idea of a really good cheeseburger includes dill pickles I added 4 teaspoons of PICKLE JUICE for an extra tang. I personally think this was the perfect touch. So yummy - thanks Charlotte for the great idea for a recipe! Read More
(5)
Rating: 5 stars
12/03/2004
This was a nice filling soup for a cold night. I threw in 3 cups of rice instead of two and the soup was very thick and chunky. I also had to sub cream of chicken soup for the cheddar cheese soup but it still turned out nicely! Read More
(4)
Rating: 5 stars
02/20/2006
I was really nervous to try this and boy was I relieved when it came out absolutely terrific!! Subbed Rice a Roni (without the seasoning) for regular rice and canned corn for mixed veggies. Coupled with a salad what a great meal! Read More
(3)
Advertisement
Rating: 5 stars
04/26/2005
I loved this soup. I made some changes based on what I had on hand. I substituted the can of mixed veggies with a can of rinsed and drained black beans. I added a clove of chopped garlic deleted the celery and added twice the carrot. I used a can of papper jack cheese soup rather than chedder cheese soup. I also added about a tsp of chili powder because I think it needed a little extra kick. Great recipe and I will make it again! Thanks! Read More
(2)
Rating: 3 stars
01/19/2004
I was very disappointed in this recipe after the rave reviews. It wasn't horrible but we felt the soup was very bland and runny. I'm not even sure its worth trying to fix up. Sorry Read More
(2)
Rating: 5 stars
08/29/2002
I made thie soup in the crock pot at my camp ground before long other children were coming around asking if we had any left over.. I did use the baby carrots instead of the sliced... Read More
(2)
Advertisement
Rating: 5 stars
03/13/2013
This was deeeeelicious! Made a few changes though. I love Johnsonville Italian sausages especially made as a "burger" with cheese dripping from it. So I used mild Johnsonville Italian sausage in place of the ground beef in this soup. I also chunked my celery carrots and onions instead of chopping them. Oh so good! If you love sausage try it in this recipe. YUMMY!!!! Read More
(1)
Rating: 5 stars
06/27/2003
Yum! I made this for dinner gave some to my neighbors and my mom. Everyone raved and wants the recipe. A good "stick to your ribs" kind fo soup. Very easy too. This will become a regular. Read More
(1)
Rating: 3 stars
09/16/2008
The kids all thought the soup was great. Neither my husband or I liked it very much. It was very bland. The flavors of the meat and cheese didn't have a chance to become incorporated in the soup. It needs more seasoning. Read More
Advertisement