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Hamburger Chowder Recipe

To add extra variety to this easy soup, toss in whatever leftovers you have on hand. This recipe is quick to assemble, a definite plus here on our small but busy livestock farm.—Stephanie Allread, Bradford, Ohio

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Hamburger Chowder Recipe

Prep: 15 min. Cook: 1-3/4 hours

Yield: 10 Servings

15 105 120

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 small onion, chopped
2 cups diced peeled potatoes
1 cup chopped carrots
1 cup chopped celery
1 can (28 ounces) crushed tomatoes
2 cups water
2 cups tomato juice
1/2 cup medium pearl barley
1 tablespoon dried parsley flakes or 3 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon pepper

Directions

In a large Dutch oven or soup kettle, cook ground beef with onion over medium heat until meat is no longer pink and onion is tender; drain. Add remaining ingredients. Bring to a boil; reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally. Yield: about 10 cups.

Nutritional Facts 1 serving (1 cup) equals 168 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 840 mg sodium, 22 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Hamburger Chowder in Country Ground Beef , p16