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

Easy Hamburger Soup Recipe

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5 15
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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

Ingredients

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

Directions

  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

Reviews for Easy Hamburger Soup

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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."

MY REVIEW
Reviewed Sep. 9, 2012

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

MY REVIEW
Reviewed Apr. 2, 2012

"i would cook it in a slowcooker."

MY REVIEW
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."

MY REVIEW
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"

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