Easy Hamburger Soup Recipe
Easy Hamburger Soup Recipe photo by Taste of Home
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Easy Hamburger Soup Recipe

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Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. “The recipe is very simple to prepare,” notes Mary Prior of St. Paul, Minnesota.
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
MAKES: 8 servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 cup water
  • 4 celery ribs, thinly sliced
  • 4 large carrots, halved and thinly sliced
  • 1/2 cup quick-cooking barley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley

Nutritional Facts

1-1/3 cup: 227 calories, 7g fat (3g saturated fat), 42mg cholesterol, 762mg sodium, 20g carbohydrate (7g sugars, 5g fiber), 20g protein Diabetic Exchanges: 0 starch, 2 lean meat, 2 vegetable.


  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil.
  2. Add celery, carrots, barley, thyme, salt and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender.
  3. Remove from heat; stir in parsley. Let stand 5 minutes. Yield: 8 servings.
Originally published as Easy Hamburger Soup in Light & Tasty August/September 2006, p28

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rosomalley 72720
Reviewed Mar. 2, 2013

"This soup is delicious! I add a little garlic because I love it. I add ground peppercorns to taste instead of using whole ones. I top the soup when serving with shredded reduced fat cheddar to get cheeseburger soup. It is awesome and my family loves it."

misstigerlily 159490
Reviewed Sep. 9, 2012

"Very yummy and easy to make. Really enjoyed this recipe."

Wendi42 143639
Reviewed Apr. 2, 2012

"i would cook it in a slowcooker."

Ewankowich 97528
Reviewed Oct. 12, 2010

"I've been making this for the past 4 years and it never fails to please me! I make exactly as the recipe reads except I use regular barley and add it when the vegetables are simmering for 45 minutes. I also use my tea infuser ball to hold the peppercorns instead of cheesecloth."

dimplesam 144490
Reviewed Sep. 23, 2008

"this is a great soup, I added some green peppers from our garden and it was great.Im sharing this with my kids(4)

thanks dimplesahli"

marlene56 143594
Reviewed Sep. 8, 2008

"This recipe is super. I used buffalo ground meat, which has no fat. I also cooked the celery with the meat and added two cloves of garlic with the onion. Great. Thanks."

donna41 165916
Reviewed Sep. 6, 2008

"ground beef..Onions, celery till browned.(same amount as receipe above).Add 5 c water. salt and pepper to taste, then add 1 lb. bag frozen mixed vegetables, and cubes of potatoes.(about 4 med) Simmer till all is cooked and you can either use for soup or thicken with flour and water and use it for hamburger stew. Been a long time favorite for my kids and grandkids.serve with popp'in bisquits. Very simple"

donna41 72706
Reviewed Sep. 6, 2008

"sorry for typing errors but you can deciper. donna"

donna41 208194
Reviewed Sep. 6, 2008

"sorry for typing errors.....I add onions and frozen vegetables donna41"

donna41 88304
Reviewed Sep. 6, 2008

"I've been doing this kind of soup for years. I don't add beef broth because as I brown ground beef I ann the onions and celery. Then add 5 cups of water. Bring to a low simmer then add a 1 lb. bag of froven mixed gegetables and cook till vege. are cooked. You make soup or you can thicken with water and flour for a stew. Add potato cubes instead of barley."

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