Community Pick
Best Ever Hamburger Soup
"Don't be fooled by the title of this soup. It has wonderful flavor and is so hearty that it can be used as the main course along with some homemade bread. It is delicious. I make it a lot in the winter months when we have a lot of snow--it warms you up. You may use rice in place of the barley, or a little of both."
photo by Mimi in Maine
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 1 lb hamburger
- 5 cups water
- 1 (16 ounce) can tomatoes, cut up (I use petite cut)
- 1 onion, chopped (1 cup)
- 2 medium carrots, sliced (1 cup)
- 1⁄3 cup barley, rinsed
- 1⁄4 cup catsup
- 6 beef bouillon cubes
- 2 teaspoons Lawry's Seasoned Salt
- 1 teaspoon basil
- 1 dash ground pepper
directions
- Brown hamburg in large pan breaking up into medium pieces.
- Drain off excess fat.
- Add the rest of the ingredients.
- Bring to a boil; reduce heat and simmer covered for 1 hour or till veggies are tender.
- If you have any leftover rice, peas, or corn, add them at the end and heat well.
- This soup freezes well as long as there is no potato in it.
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Reviews
-
This was very good! I didn't have bouillon cubes so I used 6 tsp. of the granules instead. The diced tomatoes I used were fire roasted as well which added a nice touch. I also added 10oz frozen corn (thawed) and 1 celery stalk. -
I did not have any canned tomatoes so I chopped up 3 roma tomatoes and threw those in instead. I also substituted 1/4 cup of v8 for the ketchup. I didn't add the seasoning salt but I did use the full amount of broth. I didn't think it was overly salty until we started in on the left overs. So I do think I will decrease the broth next time. I like lots of veggies in my soup so I used 4 carrots and two stalks of celery. Also, instead of barley I used white rice. Very good! I will definitely be making this again. -
Very good soup! Used 4 bouillon cubes and an extra cup of water. Out of carrots, so subbed with frozen mixed veggies. -
I was given this recipe years ago, and it only called for 2 bouillon cubes. I can't imagine increasing that number! I do, however, use 4 carrots instead of two. Everything else remains the same, and it has always gotten rave reviews from my family and friends. It's even better if it sits a day after making it. -
May 12, 2009 I thought this was good and hubby liked it too. As another reviewer mentioned I only needed 1 tsp of seasoned salt and that was with less bullion so people definitely need to be careful! It was getting rather thick toward the end and I wanted more tomato flaver so I stired in a 12 oz can of V-8 which did the trick on both counts. One could easily add macaroni to this in place of the barly although it wouldn't freeze very well. Update: I think I have found the mix I like. I replaced the ketchup with a 6 oz can of tomato paste. I used two or three bullion cubes (the big ones) and brown rice. I also added 1c sliced celery. I'm still finding it needs much more water than called for. I think I used at least 8 cups.
see 16 more reviews
Tweaks
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I did not have any canned tomatoes so I chopped up 3 roma tomatoes and threw those in instead. I also substituted 1/4 cup of v8 for the ketchup. I didn't add the seasoning salt but I did use the full amount of broth. I didn't think it was overly salty until we started in on the left overs. So I do think I will decrease the broth next time. I like lots of veggies in my soup so I used 4 carrots and two stalks of celery. Also, instead of barley I used white rice. Very good! I will definitely be making this again.
-
May 12, 2009 I thought this was good and hubby liked it too. As another reviewer mentioned I only needed 1 tsp of seasoned salt and that was with less bullion so people definitely need to be careful! It was getting rather thick toward the end and I wanted more tomato flaver so I stired in a 12 oz can of V-8 which did the trick on both counts. One could easily add macaroni to this in place of the barly although it wouldn't freeze very well. Update: I think I have found the mix I like. I replaced the ketchup with a 6 oz can of tomato paste. I used two or three bullion cubes (the big ones) and brown rice. I also added 1c sliced celery. I'm still finding it needs much more water than called for. I think I used at least 8 cups.
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This was the best,as usual,i made a couple of changes, used 2c.beef broth in place of the water and bouillon.Yummy
RECIPE SUBMITTED BY
Mimi in Maine
Winthrop, 58
<p>John 3:3 <br />Psalm 91 <br /><br />We are born-again Christians and love the Lord Jesus Christ with all our being.? We attend a small Christian and Missionary Alliance church in our town.? <a href=http://www.cmalliance.org>http://www.cmalliance.org</a><br /><br />My family consists of my husband who was a microbiologist but is now retired, two children (daughter and son), four grandchildren, and soon to be two great grandchildren, a girl and a boy. I homeschooled my oldest granddaughter up to a senior in high school. She is now 29 years old. My oldest grandson, who is now 25; my youngest grandson, age 20; my youngest granddaughter is in seventh-grade. Our oldest granddaughter blessed us with our first great granddaughter and soon to be great grandson.? She is the cutest little one.? I love them all. <br /><br />Hosta is my favorite plant, the only plant I own. I now have 123 varieties and they all have names. I add to them each year. I love to do cross stitch, paint, scrapbook, and rubber stamping. <br /><br />I have a rare genetic lung disase called Alpha-1 Antitrypsin Deficiency (Type ZZ) that most people have not even heard about. Most doctors may have heard of it but don't know an awful lot about it and so many times it goes misdiagnosed. Feel free to z-mail me if you want to know more about it or go to the website?<a href=http://www.alphaone.org/>http://www.alphaone.org/</a></p>
