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hamburger soup

(6 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is one of my favorite soups. Mom always used to make this soup and I started making it when my children were small, back in Michigan, some 45 years ago.. when it was cold and the dampness never seemed to go away..it went down into your bones; my family still love it and I still make it. When I want a little comfort soup I like to make this...it sure takes the chill off..and is very simple to make...enjoy!

(6 ratings)
yield serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For hamburger soup

  • 1/2 c
    barley, uncooked
  • 1 lb
    ground beef
  • 1 md
    onion,, diced
  • 4 stalk
    celery, chopped some leaves too
  • 1/4 c
    chopped fresh parsley
  • 1 lg
    bay leaf
  • 2 tsp
    garlic powder
  • 2 tsp
    seasoned salt
  • 1 Tbsp
    worcestershire sauce
  • 1/2 tsp
    black pepper
  • 14 oz
    can petite diced tomatoes
  • 8 oz
    can tomato sauce
  • 3 c
    beef broth or water
  • 10 oz
    bag frozen mixed vegetables

How To Make hamburger soup

  • 1
    Soak the barley the night before. Cover with water in a medium bowl. Next day drain water; set aside. In a Dutch oven or kettle, cook the beef ,onion and celery until beef is browned and onion and celery are tender. Drain off any fat.
  • 2
    Add all remaining ingredients, including the barley; simmer, covered about 30 minutes;add water or tomato juice if you want more liquid; until vegetables are tender. Remove bay leaf. Serve with rye bread. Simple- yet so delicious.
  • internet photo..ifood...
    3
    Note: If feeling energetic- Use fresh cut up vegetable, carrots,potato, some peas, green beans etc. cook together covered in water until al dente; then use in recipe above in place of the frozen veggies.
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