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Hamburger Chowder

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
    about 10 cups

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

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

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    Dec 9, 2008

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    Oct 21, 2006

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