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!
prep time
20 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound ground beef
- 16 ounces can of chopped/diced tomatoes
- 2 medium onions, chopped
- 2 stalks celery chopped
- 1/4 cup ketchup
- 2 teaspoons seasoned salt
- 1 teaspoon basil
- 5 cups water
- 2 medium carrots, sliced
- 1/3 cup pearl barley
- 1 tablespoon instant beef bouillon granules (i used better than bouillon)
- 1 - bay leaf
- - grated parmesan cheese (optional)
- - crackers (optional)
How To Make hamburger soup
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Step 1In a large saucepan or Dutch oven, brown the hamburger. Drain fat.
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Step 2Add other ingredients except salt and pepper.
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Step 3Cover and simmer 1 - 1 1/2 hours.
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Step 4Remove bay leaf; season to taste with salt and pepper.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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