Hearty Hamburger Soup is comfort food at it’s finest. I have enjoyed this recipe since I was a kid in Winnipeg, Manitoba where the winters are cold and a hot hearty bowl of hamburger soup is a real treat. My mom is the original maker of this soup so I can guarantee you that it’s a tried and true recipe which is really easy to make. Chopping up all the veggies is probably the most challenge you will find with this recipe! Hearty Hamburger Soup is quite versatile as well….if you find that carrots, or celery do really do it for you, you could omit them. It wouldn’t have a dire effect on the soup. It has a lot of flavour courtesy of the garlic and onions and spices. You can also adjust the thickness of the soup. I find that quite often I will have to add a little beef broth to it if I am reheating it. It does tend thicken up but you know, you may like it that. It’s just more like stew that way! However you chose to enjoy it is really up to you. If you do decide to thin it out, I usually add a little more salt and pepper to compensate for the increase in broth. The recipe below for Hearty Hamburger Soup is how my family and I have always enjoyed it but it’s open to modifications to make it your own.
- 1 1/2 Lbs Lean Ground Beef
- 1 Cup Onions, finely chopped
- 3 Spears Celery, finely chopped
- 2 Carrots, finely chopped
- 1 Cup Corn, any type is fine except for creamed
- 3 Cloves Garlic, minced
- 1 28oz, Can Crushed Tomatoes
- 2 Cups Beef Broth
- 3 Cans Consomme Soup
- 1 Can Tomato Soup
- 3/4 Cup Pearl Barley
- 1 Tsp. Salt I prefer to use seasoning salt but regular old salt will work too!
- 1 Tsp. Pepper Freshly ground pepper is nice, but not necessary
- 1 Bay Leaf
- 1/2 Tsp. Dried Thyme If you use fresh thyme, then increase the amount to 1 tsp.
- 1/2 Cup Fresh Parsley, chopped
- 2 Tbsp Fresh Rosemary, chopped
In a dutch oven, cook ground beef, add onion, celery, carrots and garlic and be sure to thoroughly cook the beef. Once the beef is cooked, drain the fat and add the rest of the ingredients, mixing well. Cook for at least 1/2 hour in order to ensure that the pearl barley has cooked completely. You can let it simmer for another 1/2 an hour to really allow the soup to deepen in flavour. If you find that the soup is getting a little too thick, don't hesitate to add more water or beef broth, about a 1/2 cup at a time until you reach the desired consistency.