Hamburger Soup

Gail Springsteen


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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20 Min
1 Hr 30 Min
Stove Top


  • 1 lb
    ground beef
  • 16 oz
    can of chopped/diced tomatoes
  • 2 medium
    onions, chopped
  • 2 stalk(s)
    celery chopped
  • 1/4 c
  • 2 tsp
    seasoned salt
  • 1 tsp
  • 5 c
  • 2 medium
    carrots, sliced
  • 1/3 c
    pearl barley
  • 1 Tbsp
    instant beef bouillon granules (i used better than bouillon)
  • 1
    bay leaf
  • ·
    grated parmesan cheese (optional)
  • ·
    crackers (optional)

How to Make Hamburger Soup


  1. In a large saucepan or Dutch oven, brown the hamburger. Drain fat.
  2. Add other ingredients except salt and pepper.
  3. Cover and simmer 1 - 1 1/2 hours.
  4. Remove bay leaf; season to taste with salt and pepper.
  5. I like to top mine with a little grated Parmesan cheese, and sometimes with a few crackers if I'm in the mood for crunch!

Printable Recipe Card

About Hamburger Soup

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Hashtag: #Dutch-Oven

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