Hamburger Soup V Recipe - Allrecipes.com
Hamburger Soup V Recipe

Hamburger Soup V

Recipe by  

"A wonderful blend of vegetables and hamburger make this a hearty meal. My grandmother made this for me when I was growing up."

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Original recipe makes 10 servings Change Servings
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Directions

  1. In a large skillet over medium high heat, saute the ground beef for about 5 minutes, or until brown and crumbly. In a large soup pot over high heat, combine the ground beef, cabbage, celery, tomatoes, corn, mushrooms, water, barley, parsley and salt and pepper to taste.
  2. Bring to a boil and reduce heat to medium low. Simmer for about 1 1/2 hours, stirring occasionally. Add the carrots and potatoes and continue to simmer for about 30 minutes, or until the vegetables are done to your liking. Serve with a warm loaf of bread and enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2005

This is a very good soup! I did make a few changes, as suggested in some prior reviews. I added 2 onions, 1 more stalk of celery, garlic, Sherry, Liquid Smoke, beef bouillon, homemade vegatable stock, Italian seasoning, and fresh parsley (instead of dried). I sauteed 1 onion and 3 T. chopped garlic with the meat, drained off the fat, saving about 3 T. to saute the vegatables. Sauteed 2 stalks celery, cabbage, carrots and potatoes, another onion and added 3 T. of Liquid Smoke. While that was cooking, I added 1 c. Sherry, 4 T. beef bouillon granules, 1 T. Italian Seasoning, 1/2 c. fresh parsley, corn, barley, mushrooms, tomatoes, 6 c. homemade vegatable stock, water, salt & pepper to the hamburger mix. After vegatables were sauteed, I added everything together in one large pot. After this came to a boil, I let it simmer for 1 1/2 hours, while the bread finished rising and baking. Very flavorful this way and comforting.

 
Most Helpful Critical Review
Feb 03, 2005

I always saute my vegatbles before adding to the soup - this makes a HUGE difference in the flavor(try it and you will agree). I fried the beef in a huge saucepan, removed from pan then sauted two onions and garlic (I don't know why this recipie doesn't have onions!) and the other vegetables. Then in the same sauce pan added all ingrediants, in the interest of conserving flavor and reducing dishes. Turned out great.

 

17 Ratings

May 11, 2005

This recipe is good, but a lot like one I already have. I wanted to do something with some barley I have, so I gave it a try. I agree with some other reviewers that the recipe is pretty bland, so I added an onion, some garlic, and a few beef bouillon cubes. I also left out the corn and mushrooms but added some zuchinni because I had some I wanted to use up. With these changes and some fresh rolls it was a very good meal!

 
Nov 07, 2004

I loved this recipe. Along with some homemade bread, my husband and I find this makes a complete meal. I added a large can of tomato sauce and some Italian seasoning and the added flavour was wonderful. This will now be a regular soup in our home.

 
Mar 18, 2009

Was good, next time I will cut the potatoes smaller and add a little extra liquid.

 
Nov 29, 2007

I don't know it lacked something...I guess if I experimented a little more I could of be happy...might try again...

 
Mar 01, 2003

This was okay, but it would have been pretty bland if I hadn't added some beef soup base and 4 beef bouillon cubes. It is a good way to clean out your vegetable drawer.

 
Apr 09, 2010

When making this soup you need to use the "cheaper" hamburger, it will give the soup more flavor even though you do stain out most of the fat. Also please remember that a stalk of celery is the whole thing (not just one rib of the celery). Onion and other veggies can easily be added to this recipe. I don't like onion so don't use it very often. I also add several cubes of beef bullion (2-4, otherwise it can get too salty).

 

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Nutrition

  • Calories
  • 583 kcal
  • 29%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 560 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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