Hamburger Soup

Cindi Bauer


This simple, basic soup, is so delicious, that I've made it twice within one week. Mimi in Maine had posted the recipe at, but I did modify the recipe to our liking.


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Stove Top


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  • 1 lb.
    ground beef
  • 1 cup
    chopped onion
  • 1-1/4 cups
    diced carrots
  • 1/2 to 2/3
    cup thinly sliced carrots
  • 1/2 tsp.
    lawry's seasoning salt
  • 1/4 tsp.
    black pepper
  • 2 large
    cloves garlic, minced
  • 5 cups
  • 1/4 cup
  • 1 cup
    frozen peas
  • 1 cup
    frozen corn kernels
  • 1
    (14.5 oz.) can diced tomatoes
  • 1 tsp.
    dried basil leaves
  • 6 tsp.
    beef bouillon granules
  • 1/3 cup
    'quick cooking' medium pearled barley

How to Make Hamburger Soup


  1. In a large stock-pot, lightly brown the ground beef. Do not drain off the grease, as I use that to sauté the vegetables in.
  2. Add the onion, carrots, and celery to the stock-pot. Season the vegetables with the salt and pepper, and sauté the vegetables for 5 minutes.
  3. Add the minced garlic, and continue sautéing for 2 more minutes.
  4. Add the remaining ingredients, and bring soup to a boil. Then reduce the heat, and simmer the soup covered for 55 minutes.
  5. Ladle soup into bowls, and serve.

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