Hearty Hamburger Soup Recipe - Allrecipes.com
Hearty Hamburger Soup Recipe
  • READY IN hrs

Hearty Hamburger Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 30 mins

Directions

  1. Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
  2. Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2009

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!

 
Most Helpful Critical Review
Feb 06, 2012

Didn't have barley so added half cup of rice. Pretty tasty on crackers!

 
Sep 27, 2010

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!

 
Apr 23, 2009

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.

 
Dec 14, 2010

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!

 
Jul 09, 2009

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.

 
Nov 11, 2009

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!

 
Dec 02, 2010

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!

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 621 mg
  • 25%

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

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