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Hamburger Chowder Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours
MAKES: 10 servings

Ingredients

  • 1 pound ground beef
  • 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

Nutritional Facts

168 calories: 1 cup, 4g fat (2g saturated fat), 22mg cholesterol, 840mg sodium, 22g carbohydrate (5g sugars, 4g fiber), 11g protein .

Directions

  1. 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.
Originally published as Hamburger Chowder in Country Ground Beef 1993, p16


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