Hamburger Soup

Pat Duran


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 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 sure takes the chill off..and is very simple to make...enjoy!

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about 8 servings


10 Min


30 Min


Stove Top


1/2 c
barley, uncooked
1 lb
ground beef
1 medium
onion,, diced
4 stalk(s)
celery, chopped some leaves too
1/4 c
chopped fresh parsley
1 large
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

Directions Step-By-Step

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.
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.
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.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: American