Hamburger Soup
This soup is perfect for a cold day, a Sunday dinner or just because. Its hearty and delicious and quick to
make!
Ingredients
2 pounds of ground beef (I always do one extra lean and one regular lean for added flavour)
4 cloves of crushed garlic (can add more or less to taste)
3 carrots (chopped)
3 celery sticks (chopped)
1.5 cups diced potatoes
28 ounce can diced tomatoes
2 cups of water
3 cans of consume (or beef broth)
½ cup of pearl barley (can always double!)
2 bay leaves
½ tsp thyme
Salt and pepper to taste
In a large soup pot at medium to high heat, add the ground beef. Cook beef and drain excess liquid. Add
the garlic.
Add in the chopped carrots, celery sticks and diced potatoes and tomatoes.
Add the consume and water.
Add the barley – I always add at least a cup, but don’t add too much, otherwise the soup gets very thick!
Add in the bay leaves, thyme, salt and pepper and any other seasonings you want! I seem to have Mrs.
Dash on hand a add in some of that to taste.
Let the soup come to a boil and reduce heat and cover partially. Stir the soup every 10 to 15 minutes
until veggies are cooked through.
Serve with bread and get ready for seconds and left overs.
make!
Ingredients
2 pounds of ground beef (I always do one extra lean and one regular lean for added flavour)
4 cloves of crushed garlic (can add more or less to taste)
3 carrots (chopped)
3 celery sticks (chopped)
1.5 cups diced potatoes
28 ounce can diced tomatoes
2 cups of water
3 cans of consume (or beef broth)
½ cup of pearl barley (can always double!)
2 bay leaves
½ tsp thyme
Salt and pepper to taste
In a large soup pot at medium to high heat, add the ground beef. Cook beef and drain excess liquid. Add
the garlic.
Add in the chopped carrots, celery sticks and diced potatoes and tomatoes.
Add the consume and water.
Add the barley – I always add at least a cup, but don’t add too much, otherwise the soup gets very thick!
Add in the bay leaves, thyme, salt and pepper and any other seasonings you want! I seem to have Mrs.
Dash on hand a add in some of that to taste.
Let the soup come to a boil and reduce heat and cover partially. Stir the soup every 10 to 15 minutes
until veggies are cooked through.
Serve with bread and get ready for seconds and left overs.