Recipe by SHARILEE
"A stick to your ribs thick and hearty soup, filling and very good. Easy and quick to make. A family favorite in our house! Serve with fresh biscuits."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
celery ribs, thinly sliced
1 (28 ounce) can
3 (10 ounce) cans
1 (10.75 ounce) can
condensed tomato soup
ground black pepper, to taste
We loved this soup! It's very easy to make, especially when you throw it all into the crockpot. I cooked it on high for 2 hours then turned it down to low for another 6...thanks for the great recipe!
Didn't have barley so added half cup of rice. Pretty tasty on crackers!
My family really, really liked this soup. We prefer a heartier soup so I added more veggies, barley, and a couple potatoes. I was a little nervous when I first tasted the broth, about 30 min into the simmering. It was a tad bland. After reading a few reviews, I added a little garlic powder, onion powder and more salt (I used Low Sodium Beef Stock) and pepper and covered it back up and waited to taste it again after 1.5 hours. Perfect! All the flavors had had a chance to develop and it was delicious. This will be on the menu this fall and winter. Thanks for sharing!
This was excellent and I had to alter the recipe because I did not have any barley, always have barley in the cupboard so I did not check...anyways I used a cup of brown rice in the last hour of cooking...it was great and had just a bit of bite to it. Come to find out my husband added a small pinch of crushed red pepper before I added the rice.
I've made it excatly like the recipe and altered. It was very good as is but I think the changes I made make it even better. Boil the beef broth. In a seperate bowl add lean ground meat, 1 egg, 1/4 cup bread crumbs, a pinch of parsley, pepper, thyme. Make mini meatballs (bitesize). Add meatballs to boiling broth. When they float they are done. Add remaining ingredients and ADD 1 CAN TOMATO SAUCE. Simmer for 2 hours. The original recipe lacked presentation. It was something I would make for myself as a comfort food. With the changes I made I would definatly serve to company!
This is a great recipe. I like my vegetables a little chunky so I chopped the onions and carrots instead of minced. Other than that I followed the directions exactly. It is a nice thick and tasty soup. It also freezes very well.
Oh so yummy! My Mexican husband raved! Instead of the can of diced tomatoes I used Ro-Tel diced tomatoes with cilantro and lime juice. I also used all broth, no plain water. Will make again and again!
Very good and comforting! I only used 1 pound of hamburger and sauteed the onion and garlic while it cooked. We prefer a chunkier soup so I cut the carrots & celery into bigger pieces instead of mincing them. I also bumped the barely up to 1 full cup. Definitely let the soup simmer for the full amount of time. The flavors really come together then. It does make a thicker soup, but we actually liked it better that way. This is great for cold winter nights!
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Hamburger Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 223
** Calories from Fat: 80
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a super-simple soup with veggies and ground beef.
This one-pot Mexican classic is easy and packed with flavor.
A hearty beef and barley soup loaded with plenty of vegetables.