hamburger soup
I have been making this recipe for 35 years, and then for some reason, I hadn't made it for a while. It was better than I even remember! It's a wholesome, comforting soup, perfect for these fall days when the temperature drops and we're ready for the warmth of a good bowl of soup! It's also a nice diversion from the normal pots of chili I make. I tend to double the recipe, as we like to enjoy it for a few days! You may only get the tomatoes in 14.5-15 oz. cans. Still works. I had some frozen pearl onions in the freezer; threw them in, too. They worked great!
yield
6 serving(s)
prep time
20 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For hamburger soup
-
1 lbground beef
-
16 ozcan of chopped/diced tomatoes
-
2 mdonions, chopped
-
2 stalkcelery chopped
-
1/4 cketchup
-
2 tspseasoned salt
-
1 tspbasil
-
5 cwater
-
2 mdcarrots, sliced
-
1/3 cpearl barley
-
1 Tbspinstant beef bouillon granules (i used better than bouillon)
-
1bay leaf
-
grated parmesan cheese (optional)
-
crackers (optional)
How To Make hamburger soup
-
1In a large saucepan or Dutch oven, brown the hamburger. Drain fat.
-
2Add other ingredients except salt and pepper.
-
3Cover and simmer 1 - 1 1/2 hours.
-
4Remove bay leaf; season to taste with salt and pepper.
-
5I like to top mine with a little grated Parmesan cheese, and sometimes with a few crackers if I'm in the mood for crunch!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT