This is the first post for our new Family Favourites feature. I’m hoping these will become a bit interactive, so please leave me a comment if you try this recipe! We’d love to know what you think.
Hamburger soup is delicious for fall. It was a little warm today – not that I’m rushing the season! I believe this recipe is Mom-adapted from the Best of Bridge cookbook. This one is easy and smells great simmering on the stove in the afternoon.
You’ll need: 1.5 hamburger (Mom says: or 1lb cubed roasted beef – this is a good use of leftover roast), onion, celery, carrots, pureed tomatoes, consommé, a can of tomato soup, water, barley, thyme and a bay leaf.
Start off by cooking your ground beef. I use extra lean and hardly ever have to drain it, but you might want to. As per my mom, you can use cubed beef (in which case, I implore you, call it Beef Barley Soup and not Hamburger Soup!) but I prefer the hamburger.
Chop your veggies! I missed the note about putting the carrots in toward the end, and it was fine – but adding them toward the end of cooking time would probably be better.
Put all ingredients (except those carrots, pay attention now!) in a large pot. An aside – occasionally, you send somebody else to buy groceries and something “close enough” makes it back. In this case, I had to puree my own tomatoes. Stay flexible, you know? I do not enjoy chunks of cooked tomatoes in my soup, but I do have a good blender.
A word about the barley. This is optional, unless you’re using roast beef and calling it Beef Barley Soup, of course! But I highly recommend you use it. If you’re gluten intolerant or can’t get to a grocery store, you can use rice. I believe that maybe my grandma does this kind of soup with small macaroni noodles. But I can’t resist the texture and beauty of barley. We buy pot barley as opposed to pearl barley. Pearl barley is faster and easier to cook, but with this soup that won’t matter (it simmers long enough). Pot barley will give you more fibre and nutrients; it’s the whole grain.
Everything’s in the pot now? Don’t forget the seasoning! Give it a good stir and simmer for a couple hours. Serve it all up with hot biscuits or grilled cheese.
The Mr. Says: Hearty, tasty, and filling – one of the few soups I can think of that doesn’t need much else on the side. Though biscuits are good.
(And on that note, I remember being sort of annoyed when we first met that the Mr. couldn’t consider soup to be a meal, EVER. This one has fixed it, I guess!)
The Recipe in Full
- 1.5lb hamburger, cooked
- 2/3c. onion, chopped fine
- 19oz can pureed tomatoes
- 3-4c. water
- 1 can consommé
- 1 can tomato soup
- 2 sticks celery, chopped fine
- 2-3 chopped carrots
- 8Tbsp barley
- 1/2 tsp. thyme
- 1 bay leaf
Combine cooked meat & all ingredients except carrots in large pot. Simmer 1-2 hours (longer is okay) – add carrots toward the end of cooking time.