Hearty Hamburger Soup is loaded with barley, veggies and ground beef. A great soup with tons of flavour and almost stew like. It’s a soup you’ll be making again and again. A super simple recipe that makes a huge pot, and like most simmered things, it actually tastes better the next day after the flavours really meld together.
While there’s plenty of hamburger soup recipes out there, this one comes from my little collection of Best of Bridge cookbooks. They’re old and dated but contain some great everyday recipes that are simple and easy to make. Plus they have cute little quotes at the bottom of each recipe, invoking a smile every time I flip through them.
Although I am not a huge fan of using canned soup to make soup, I can’t help but love the rich flavour the consommé brings to this hearty pot of goodness. It’s a delicious soup and a wonderful meal served with crusty bread. Enjoy!
Recipe for Hearty Hamburger Soup adapted from The Best of Bridge
- 1 tbsp vegetable oil
- 1 1/2 pounds lean ground beef
- 1 cup chopped white onion 1/4" dice
- 2 cloves garlic minced
- 1 28 ounce can diced tomatoes
- 3 284ml cans beef consommé
- 2 cups water
- 1 284ml can tomato soup
- 1 1/2 cups chopped carrots 1/2" dice
- 1 1/2 cups chopped celery 1/2" dice
- 8 tbsps barley
- 1 tbsp Worcestershire sauce
- 2 tsp dried parsley
- 1 large bay leaf
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- Heat oil in a large pot over medium high heat. Add ground beef and cook, breaking apart until starting to brown. Drain any visible fat. Add garlic and onion and continue to cook for 2-3 minutes.
- Add remaining ingredients to pot and bring to a simmer. Cover and simmer on low for at least 2 hours, stirring occasionally.
I used Campbells brand soups in this recipe. Â Makes about 4 litres of soup and freezes very well.