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!


★★★★★ 6 votes

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

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.
  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.

Printable Recipe Card

About Hamburger Soup

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

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