Reviewed: Nov. 11, 2009

Simple, wholesome meal. I served it with a little shredded cheddar cheese on top and some cornbread. Very picky husband liked it. It turned out great in crock pot on high for 2 1/2 hours.

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rollingmayo

Cooking Level: Intermediate

Home Town: Valley, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Nov. 11, 2009

Wonderful, easy, economical. Next time would add frozen okra next time.

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Okeane

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Reviewed: Nov. 10, 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!

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Mrs. Yanez-Solis

Cooking Level: Intermediate

Home Town: Gladstone, Oregon, USA

Living In: Oregon City, Oregon, USA

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Reviewed: Nov. 7, 2009

Yes!! This is the BEST hamburger soup. I consider myself an accomplished soup maker, and have made other versions that included cabbage and/or zuchinni. They were soggy with not the best flavour. I used leftover cooked brown rice in this soup and it plumped up like barley and retained a nice bite. This is definitely a keeper. My 10 year old loves it and sprinkled it with a bit of grated parmesan. Thank you Sharilee!

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applelz

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Reviewed: Oct. 24, 2009

Really tasty! Thank you for sharing this recipe!

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cheftini

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

Hearty, good comfort soup!!! No changes to recipe other than doubling up on the herbs/spices. Well worth the wait of 2 hrs to eat - would suggest waiting as the flavours really come together. Eat it earlier, & I'm sure the flavour would be less scrumptious.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Oct. 14, 2009

What a great recipe! I followed the recipe exactly, except I didn't have any thyme. It was soo good. This is a keeper and thanks for posting.

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tootiemoonie

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Reviewed: Oct. 10, 2009

This recipe for hamburger soup was awesome. I did make a few alterations to it. I love spices so I added rosemary, more bay leaves, and when I fry my hamburger up I always add celery seed and a dash of nutmeg. I also love barley so I increased the barley. I will totally make this recipe again and will recommend it to my friends too. Cheers!

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katieangelfire

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Reviewed: Oct. 7, 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!

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Roaminggirl

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Reviewed: Sep. 29, 2009

This is one of those recipes that bring memories of your mom's cooking. Easy prep, accurate timing, and delicious outcome. Easy to exchange ingredients, as well.

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countryboy

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Reviewed: Aug. 29, 2009

This was wonderful!! My daughter and I added extra barley, meat and used Italian diced tomatoes. I froze the left over (4 days worth)soup but my daughter kept asking for it day after day. Guess I shouldn't have freezed it in the first place:)

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EBURG1962

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Reviewed: Jul. 25, 2009

This was delicious! It turned out more like a stew, probably because I added a can of green beans and corn. I omitted barley but added small pasta noodles. A lot of leftovers but it will be eaten this week for lunch. I'll definitely make again especially on a cold day.

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Bethanne

Cooking Level: Expert

Home Town: South Daytona, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 11, 2009

Belly filling and a great cold weather dinner! When following this recipe, it does yield a lot but I seldom have leftovers. I serve it with honey cornbread.

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Kathy's~Kitchen

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Reviewed: Jul. 8, 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.

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Jun. 2, 2009

Oh my goodness this recipe brings back memories. When our girls were at home it was one of our standbys and we all loved it. Did not use the barley, but that was a taste preference. Can be added to - very adaptable. Great to see it in print and I might even make it again.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 1, 2009

This is a really good recipe! It makes alot of very hearty and thick soup! Thanks.

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 23, 2009

Great soup but I am not keen on bay leaf so I only put in half of one and took it out early. Also I thinned it down with either V8 or tomato soup. Have made it several times and froze what was left for later. Worked just fine.

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Marti

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Foley, Alabama, USA

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Reviewed: Apr. 22, 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.

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