When I first heard that some of my friends had made hamburger soup, to be honest, the word ‘delicious’ did not come to mind. Now I am a convert and I enjoy making a Dutch oven full of this hearty soup, enough to share.
This is how I made it yesterday.
Cook 1 1/2 pounds of loose hamburger and one cup (or more) chopped onion in a Dutch oven. When the meat is no longer pink, drain out the liquid.
Add a few minced garlic cloves. Cook for a minute, stirring.
Add: about two cups of both chopped celery and sliced carrots, 1 large can undrained diced tomatoes, 1 small can tomato soup, 2-3 cups beef or vegetable broth, 1/2 cup barley, a handful of dried thyme and basil, salt and pepper to taste.
Simmer on low heat for a few hours, stirring occasionally.
This tastes even better the next day and freezes well.
Serve with a fluffy biscuit and enjoy while your cheeks are still tingling after a great winter walk.