Easy Hamburger Soup Recipe

5 18 19
Easy Hamburger Soup Recipe
Easy Hamburger Soup Recipe photo by Taste of Home
Publisher Photo

Easy Hamburger Soup Recipe

Read Reviews
5 18 19
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + standing

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

Directions

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.
Add celery, carrots, barley, thyme, salt and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender.
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

Nutritional Facts

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

  • 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
  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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Reviews forEasy Hamburger Soup

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Beeschmitty User ID: 7439643 265147
Reviewed Apr. 25, 2017

"My husband said this I probably the second best soup I've ever had! I just tossed in a couple of shakes of extra spices, seemed a little bland. Also added a few shakes to Worcestershire sauece."

MY REVIEW
Constance User ID: 9083068 263847
Reviewed Mar. 24, 2017

"Very wholesome, easy and delicious soup. You might want to spice it up a bit with garlic and herbs but very yummy."

MY REVIEW
an1nette User ID: 8534480 260463
Reviewed Jan. 29, 2017

"I loved this soup and it is very easy and quick to prepare. For added spice I added 1/2 teaspoon of Jatarans Cayene Pepper (or to taste). My diabetic blood sugar numbers are great with this recipe as well."

MY REVIEW
rosomalley User ID: 3143785 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."

MY REVIEW
misstigerlily User ID: 5864241 159490
Reviewed Sep. 9, 2012

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

MY REVIEW
Wendi42 User ID: 6624464 143639
Reviewed Apr. 2, 2012

"i would cook it in a slowcooker."

MY REVIEW
Ewankowich User ID: 885696 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."

MY REVIEW
dimplesam User ID: 302028 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"

MY REVIEW
marlene56 User ID: 1619422 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."

MY REVIEW
donna41 User ID: 3115422 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"

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