Hamburger Soup

Hamburger Soup
I'm all over the idea of bringing back the Thermos, or insulated container. This hamburger soup recipe is quick and easy, and popular amongst adults and kids alike!
Recipe type: Soup
Makes: about 12 cups (3 L)
  • 1 tsp (5 mL) canola oil
  • 1½ lb (700 g) ground beef
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 4 cups (1 L) water
  • 2 cups (500 mL) low-sodium beef broth
  • 1 can (10 oz/284 mL) low-sodium condensed tomato soup or 1 can (5½ oz/156 mL) tomato paste
  • 1 can (28 oz/796 mL) diced tomatoes, undrained or 3 fresh, ripe tomatoes, diced (save as much of the juice as possible)
  • 4 carrots, diced
  • 2 stalks celery, diced
  • ½ cup (125 mL) pearl barley
  • 1 tsp (5 mL) dried parsley or 1 tbsp (15 mL) fresh, chopped
  • ½ tsp (2 mL) dried thyme or 1½ tsp (7 mL) fresh, chopped
  • Black pepper to taste
  1. In a large saucepan, heat oil over medium heat. Brown ground beef, garlic and onions over medium heat for about 10-15 minutes. Drain off any excess fat.
  2. Add remaining ingredients and bring the soup to a boil before lowering heat. Simmer until barley has fully expanded, about an hour (if you are impatient the soup should be edible within 25-30 minutes.)
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