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!
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yield
6 serving(s)
prep time
20 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For hamburger soup
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1 lbground beef
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16 ozcan of chopped/diced tomatoes
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2 mdonions, chopped
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2 stalkcelery chopped
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1/4 cketchup
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2 tspseasoned salt
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1 tspbasil
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5 cwater
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2 mdcarrots, sliced
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1/3 cpearl barley
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1 Tbspinstant beef bouillon granules (i used better than bouillon)
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1bay leaf
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grated parmesan cheese (optional)
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crackers (optional)
How To Make hamburger soup
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1In a large saucepan or Dutch oven, brown the hamburger. Drain fat.
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2Add other ingredients except salt and pepper.
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3Cover and simmer 1 - 1 1/2 hours.
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4Remove bay leaf; season to taste with salt and pepper.
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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!
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