This hamburger soup recipe comes from my friends Gail and Duane.
They were invited to someone’s house for lunch one day and loved this soup so much they ate several bowls each, thinking that the soup was lunch.
Oops – then the hostess brought out the rest of the meal and they had to brave their way through it.
I think of them with a smile each time I make this recipe, and that’s quite often.
This hamburger soup recipe is pretty healthy. One of the changes you can make to make it even healthier is to use low sodium beef broth. The regular is pretty salty, and although it tastes good, packs a lot of salt into the soup. I would replace at least one of the cans/boxes of stock with the low sodium version, or your own homemade beef stock, which will be lower in sodium too.
This soup recipe makes about 10 servings, although it’s so good you can’t count on it really serving 10 people.
They’ll be like my friends, back for more and more.
Hamburger Soup Recipe
- 1 1/2 pounds lean ground beef
- 1 onion, medium, chopped fine
- 28 ounces canned tomatoes, diced
- 2 cups water
- 3 cans beef broth, or consomme, undiluted
- 4 carrots, chopped fine
- 1 bay leaf
- 3 stalks celery, chopped fine
- 1/2 teaspoon thyme
- 1/2 cup pearl barley
- parsley, salt & pepper to taste
- Brown meat and drain off fat. Add onion and sauté about 3 minutes.
- Combine all ingredients in large 5 quart pot or crockpot and simmer for a minimum 2 hours. If you are using a crock pot you can cook it all day.
- Makes 18 ladles & freezes well.
- I have added a small can of kernel corn to give it some color. Try anything else that strikes your fancy.