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Hamburger Soup V

By: KATHY

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

Rate/Review | Read Reviews (14)

What to Drink?
	Zinfandel
	Sheila's Perfect Sangria

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

3 pounds ground beef
1/2 small head cabbage, diced
1 stalk celery, chopped
1 (29 ounce) can diced tomatoes
1 (15.25 ounce) can whole kernel corn (optional)
2 (4.5 ounce) cans sliced mushrooms (optional)
3 quarts water
1/2 cup barley
2 teaspoons dried parsley
salt and pepper to taste
4 carrots, chopped
3 potatoes, diced

Directions

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.
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!