Burger Soup

Holly Clegg
  • Yield: 6 servings


1pound ground sirloin
1-- onion, chopped
1teaspoon minced garlic
1-- (15-ounce) can tomato sauce
1-- (14 1/2-ounce) can chopped tomatoes
4cups water
-- Salt and pepper
1tablespoon Worcestershire sauce
1-- bay leaf
1cup sliced peeled carrots
1 1/2cups frozen corn
1/3cup rice


  1. In a large pot, cook meat, onion and garlic until the meat is done.  Drain excess liquid. Add tomato sauce, tomatoes, water, salt and pepper, Worcestershire sauce, bay leaf, and carrots. Bring to a boil, reduce heat, and cook 10 minutes.
  2. Add corn and rice and continue cooking over a medium heat until rice is done and carrots are tender, 30 to 40 minutes. Add more water if too thick.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).


Nutritional Info *per serving

  • Calories 212
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 40mg
  • Sodium 590mg
  • Carbohydrate 29g
  • Fiber 3g
  • Protein 19g